Hot Cross Buns Recipe
User Reviews
5
Hot Cross Buns Recipe
Description
Hot Cross Buns start by soaking raisins or currants in hot water to soften them. The yeast is proofed in warm milk and sugar to activate it. The dough combines warm milk, butter, sugar, eggs, spices, and flour kneaded until smooth and elastic. After kneading in the drained dried fruit, the dough is left to rise before shaping into buns.
Once formed and risen again, the buns receive an egg wash that gives them a shiny, golden crust upon baking. After baking, a glaze made of powdered sugar and milk is brushed on to add a subtle sweetness and sheen. The buns have a soft crumb with a mildly spiced flavor and fruity notes from the raisins, characteristic of this classic treat.
These buns are suitable for breakfast or tea time, served plain or with butter. They are traditionally enjoyed during the Easter season but can be made year-round. The dough allows for some flexibility in dried fruit choice and spice levels depending on preference.
For hand kneading, the notes suggest mixing with a wooden spoon before turning out onto a floured surface for kneading. Raisins should be patted dry to avoid excess moisture in the dough.
Ingredients
- 1/2 cup raisins currants, or craisins + 1 cup boiling hot water
- 3/4 cup milk divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine, very warm
- 1/2 cup white sugar + 1/2 tsp sugar
- 1/4 cup butter 4 Tbsp, unsalted, softened 15 seconds in microwave
- 1/2 tsp salt
- 1 active dry yeast about 3/4 Tbsp or 2 1/4 tsp - I used Red Star Yeast, envelope
- 2 egg well beaten, large
- 3 1/2 cups all-purpose flour unsifted
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg a large pinch, ground
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
- 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
- When kneading by hand, start by mixing with a wooden spoon, then knead on a floured surface for 8-12 minutes.
- Drain and pat dry raisins or currants well before adding to the dough to prevent excess moisture.
- Warm milk and sugar activate yeast; ensure temperature is not too hot to avoid killing yeast.
- Apply egg wash before baking for a shiny, golden crust.
- Brush the buns with sugar glaze after baking for added sweetness and sheen.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
