Hot Cross Buns Recipe
User Reviews
5
Hot Cross Buns Recipe
Description
Hot cross buns are made by soaking raisins or currants, then mixing warm milk, sugar, yeast, melted butter, eggs, bread or all-purpose flour, salt, and warming spices into a cohesive dough. After kneading until elastic and tacky, the fruit is incorporated, and the dough is left to rise in a warm spot. The buns are shaped and risen again, then scored with a flour and water paste cross on top before baking. Once baked, a glaze of powdered sugar and warm water is brushed on for sweetness and shine.
The resulting buns are soft with a slightly sweet, spiced flavor from cinnamon, allspice, and nutmeg, enhanced by the plump fruit throughout. The flour cross is a traditional element adding visual interest and a subtle texture contrast. These buns make an excellent snack or breakfast bread, especially when served warm with butter.
Techniques like checking yeast freshness ensure good rise, while accurate flour measuring prevents dryness or density. Adding orange zest or additional spices can enhance the flavor. Choosing a warm draft-free place for rising improves dough development and final texture.
Ingredients
For the Dough:
- ⅔ cup raisins 80g, or dried currants
- 1 cup whole milk 1105-110°F) (240mL, warm
- ½ cup granulated sugar divided (50g, plus ½ teaspoon
- 1 (.25oz/7g) package active dry yeast (2¼ teaspoons)
- 6 tablespoons butter melted (85g, unsalted
- 2 large egg room temperature (divided
- 3¾ cups bread flour 450g, or all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
For the Crosses:
- ⅓ cup all-purpose flour (40g)
- 3 tablespoons water
For the Glaze:
- ¼ cup powdered sugar (30g)
- 1 tablespoon water warm
Instructions
- Place the currants or raisins in a bowl and cover with 1 cup of boiling water. Let soak for 10 minutes, then drain well, and set aside.
- In the bowl of a stand mixer, stir together the milk, ½ teaspoon sugar, and the yeast. Let the mixture sit until it’s very foamy on top, about 10 minutes.
- To the yeast mixture, add the remaining ½ cup of sugar, 1 egg, and the melted butter. Then, add the flour, salt, cinnamon, allspice, and nutmeg. Attach the dough hook and mix on low speed to start combining. Once the ingredients are mostly incorporated, increase the speed to medium-low and continue mixing until a tacky and elastic dough has formed and is making a “slapping” sound against the sides of the bowl, about 6 minutes. (The dough may still cling to the very bottom of the bowl and should feel tacky but not stick to you when you touch it.)
- Mix in the drained raisins and knead for 30 more seconds. Transfer the dough to a lightly oiled bowl, and turn to coat the dough in oil. Cover and let rise until doubled in size, about 1½ hours.
- Lightly grease a 9x13-inch baking pan with baking spray or butter.
- Transfer the dough to a lightly floured surface and divide it into 12 equal pieces. To shape each piece into a ball, gather the edges into the center and pinch them together. Flip the ball over, cup your hand around it, and move your hand in a circular motion. This will create tight smooth dough balls.
- Place the dough balls in the prepared pan spacing them equally apart. Cover and let rise again until they are almost doubled in size, about 1 hour.
- After 45 minutes of rise time, preheat the oven to 375°F.
- When the buns have risen, beat the remaining egg with 1 teaspoon of water or milk and brush the tops lightly with egg wash.
For the Cross Topping:
- In a small bowl, stir together the flour and water until a thick paste forms. Transfer it to a piping bag or a ziptop bag with one corner cut off.
- Pipe a straight line through the center of each bun. Repeat making the second set of lines perpendicular to the first set, forming a cross on top of each bun.
- Bake for 20 minutes or until golden brown on top. Let cool in the pan for 10 minutes.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and water until smooth. Brush the glaze over the warm rolls before serving.
Notes
- Always check yeast expiration to ensure proper dough rising.
- Weigh flour with a kitchen scale or spoon and level when measuring to avoid dry, dense buns.
- Enhance flavor by adding grated orange zest or spices like cardamom or cloves.
- Allow dough to rise in a warm, draft-free spot for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 219mg | 9% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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