Hot Cross Buns Recipe
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627 reviews
Excellent
Hot Cross Buns Recipe
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Hot Cross Buns are sweet rolls, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. They were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.If you have any leftovers, you can cut them in half and make a really scrumptious French toast or just sauté the halves in butter on a skillet and enjoy with your morning coffee- so yum!
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Ingredients
- 1/2 cup raisins currants, or craisins + 1 cup boiling hot water
- 3/4 cup very warm milk divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
- 1/2 cup white sugar + 1/2 tsp sugar
- 1/4 cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave
- 1/2 tsp salt
- 1 envelope active dry yeast about 3/4 Tbsp or 2 1/4 tsp - I used Red Star Yeast
- 2 large eggs well beaten
- 3 1/2 cups unsifted all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp a large pinch ground nutmeg
For the Egg Wash:
- 1 egg well beaten with 1 tsp water
For the Glaze:
- 1/2 cup powdered sugar mixed
- 2 1/2 tsp milk
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Instructions
- In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
- In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
- In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
- Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
- Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
- Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
- Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
- Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.
Notes
- If kneading by hand, use a wooden spoon to stir at step 4, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.
Nutrition Information
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Calories
262kcal
(13%)
Carbs
46g
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
52mg
(17%)
Sodium
122mg
(5%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
200IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12large buns
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbs | 46g | |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 122mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
627 reviews
Excellent
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