Hot Cross Buns are a traditional Easter treat, marked by a sweet, spiced flavor and the iconic cross on top. These soft, slightly sweet buns are filled with dried fruits and often enjoyed during the Lenten season, particularly on Good Friday. However, their deliciousness makes them a delightful treat at any time of the year. In this recipe, we’ll guide you through creating these classic buns from scratch, ensuring that your kitchen is filled with the warm, inviting aroma of freshly baked Hot Cross Buns.
Ingredients for Irresistible Hot Cross Buns
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 teaspoon salt
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mixed dried fruits (such as raisins, currants, or chopped candied peel)
For the Cross:
- ½ cup all-purpose flour
- 5 tablespoons water
For the Glaze:
- ¼ cup apricot jam or honey, warmed and strained
How to Make Irresistible Hot Cross Buns
Step 1: Prepare the Dough
- Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, cinnamon, nutmeg, allspice, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Add the frothy yeast mixture to this wet ingredient mixture.
- Form the dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or use the dough hook attachment on a stand mixer to combine until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is manageable.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can knead the dough in a stand mixer on medium speed for about 5 minutes.
- Add the dried fruits: During the last few minutes of kneading, incorporate the dried fruits into the dough, ensuring they are evenly distributed.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
Step 2: Shape the Buns
- Punch down the dough: After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface.
- Divide the dough: Divide the dough into 12 equal portions (or more, depending on your preferred size). Roll each portion into a smooth ball.
- Arrange the buns: Place the dough balls on a parchment-lined baking sheet, spacing them about 1-2 inches apart. Cover with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
Step 3: Add the Cross and Bake
- Prepare the cross mixture: In a small bowl, mix the ½ cup of flour with the water to form a thick paste. Transfer this paste to a piping bag or a small plastic bag with the corner snipped off.
- Pipe the crosses: Once the buns have risen, pipe a cross over the top of each bun using the flour paste.
- Bake the buns: Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 4: Glaze and Serve
- Glaze the buns: While the buns are still warm, brush the tops with the warmed apricot jam or honey. This gives them a beautiful shine and adds a touch of sweetness.
- Cool and enjoy: Allow the buns to cool slightly before serving. They are best enjoyed warm, either plain or with a bit of butter.
About the Main Ingredients
Flour
All-purpose flour is the base of this recipe, providing the structure needed for the buns. It’s important to measure the flour correctly to ensure the dough is not too dense or too loose. For a slightly lighter texture, you can substitute a portion of the all-purpose flour with bread flour.
Yeast
Active dry yeast is used to leaven the dough, helping it to rise and become light and fluffy. Ensuring that the yeast is properly activated with warm milk and sugar is crucial for achieving the desired texture.
Spices
Cinnamon, nutmeg, and allspice give Hot Cross Buns their signature warm, spiced flavor. These spices are traditionally used in baking during the colder months and add a comforting aroma and taste to the buns.
Dried Fruits
Mixed dried fruits such as raisins, currants, and candied peel are classic additions to Hot Cross Buns. They provide a sweet, chewy contrast to the soft, fluffy dough. You can customize the fruit mix based on your preferences.
Milk
Warm milk is used to activate the yeast and provide moisture to the dough. Using milk instead of water gives the buns a richer flavor and a softer crumb. Be sure to use milk that is warm but not hot, as too much heat can kill the yeast.
Butter
Melted unsalted butter adds richness and flavor to the dough. It also helps to keep the buns moist. If you prefer, you can substitute the butter with a plant-based alternative for a dairy-free version.
Eggs
Eggs contribute to the structure and richness of the buns. They help to bind the dough and add a tender, slightly fluffy texture to the finished product.
Apricot Jam or Honey
The apricot jam or honey glaze is the finishing touch that gives Hot Cross Buns their signature glossy appearance. The glaze also adds a subtle sweetness that complements the spiced dough and dried fruits.
Hot Cross Buns are a beloved Easter tradition, but they’re so delicious that they’re worth enjoying year-round. With this recipe, you’ll be able to make soft, flavorful buns that are perfect for sharing with family and friends. Whether served warm with a pat of butter or enjoyed plain, these buns are sure to become a favorite in your home. Happy baking!
