Servings
Font
Back
5.0 from 627 votes

Hot Cross Buns Recipe

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!

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 15 mins
Servings: 12 large buns
Calories: 262 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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

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

% 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.