Hot Cross Buns
It doesn’t seem like Easter until I smell a batch of Hot Cross Buns baking! Those sweet, warmly spiced raisin studded bread rolls that turn out soft as pillows. The dough is rich with milk, butter and eggs and they have shiny tops that glisten with sweetness.
Some say they were invented by a monk in the 12th Century who decorated his rolls with crosses on Good Friday. You can read more about that story in this great post by Raven Hook Bread Blog. However they came to be I enjoy baking them every Easter. And now I am happy to share my recipe with you!
What Ingredients do I Need for Hot Cross Buns?
To make a batch of Hot Cross Buns, you will need:
- Active dry yeast
- Water
- Sugar
- All purpose flour
- Orange zest
- Cinnamon
- Cloves
- Nutmeg
- Salt
- Butter
- Milk
- Egg
- Raisins or other dry fruits
Can I Use Instant Yeast?
Yes you can! If you have instant yeast, skip the part at the beginning where you soak the active dry yeast in the 1/4 cup water. Instead, just add your instant yeast directly into the dry ingredients with the spices. Then you can proceed with the recipe like normal. Just don’t forget to include the 1/4 cup water that you did not use to proof the yeast.
What Can I Use Instead of Raisins in Hot Cross Buns?
If you don’t have or like raisins, you can substitute them for any other add in you like. Dried cherries, cranberries and currants are popular choices. Many bakers add a mix of dried fruit and candied peel. You can even add nuts, chocolate chips or even nothing at all. These buns are versatile and you can enjoy many variations.
How Long Can I Keep Hot Cross Buns?
You can keep them in an airtight container for 2-3 days. They store best at room temperature because of the butter content. Baked goods made with butter typically dry out and become hard in the fridge.
You can freeze these Hot Cross Buns in an airtight, double wrapped container for 1-2 months.
I do hope you’ll try out this Hot Cross Buns recipe soon! They will be perfect for your Easter brunch, Good Friday or Easter morning. Enjoy them warm from the oven, slathered with butter and washed down with a cup of tea, coffee or glass of milk. And if you do try them, please don’t forget to rate the recipe and leave us a comment about how they turned out for you!
Enjoy These Other Fresh Bread Recipes!
- Soft White Sandwich Bread
- Pumpkin Yeast Bread
- Super Soft Milk Rolls
- Super Soft Fluffy Cinnamon Rolls
- Best Homemade English Muffins
Hot Cross Buns
Equipment
- Large mixing bowl
- Small saucepan
- Small bowl
- Dough hook or spatula
- 9 x 13 inch baking pan or dish
- Pastry bag
- Pastry Brush
Ingredients
FOR THE BUNS
- ¼ cup water, lukewarm 110℉/43℃
- 2¼ teaspoons active dry yeast
- ½ cup milk
- 50 grams butter 3½ tablespoons
- 3 tablespoons sugar
- 1 egg
- 425 grams all purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon grated orange zest 1 medium orange
- ½ teaspoon salt
- ¾ cup raisins
FOR THE CROSSES
- 5 tablespoons all purpose flour
- 2-3 tablespoons water
FOR THE SUGAR GLAZE
- ¼ cup sugar
- ¼ cup water
Instructions
FOR THE BUNS
- In a small bowl or measuring cup, combine the lukewarm water and yeast. Add a small pinch of sugar. Allow to stand for 10 minutes or until foamy. Set aside.
- In a small saucepan, combine the milk, butter and sugar. Heat over medium low until the butter is melted and sugar is dissolved. Remove from heat and allow to cool.
- In a large mixing bowl combine the all purpose flour, cinnamon, cloves, nutmeg, orange zest and salt. Mix together and make a well in the center.
- Pour the cooled milk mixture into the well and add the egg. Add the yeast mixture. Mix until a very soft and sticky dough forms and add the raisins. Knead dough for 10-12 minutes or until it is no longer sticky. This will take some time; do not add more flour.
- Once the dough is smooth and no longer sticky, oil the insides of the bowl and cover with a damp towel. Allow to rise for 1½-2 hours or until doubled in bulk.
- Once the dough has risen, grease a 9 x 13 inch baking pan or dish or line with parchment paper. Punch down dough and divide into 12 pieces. Roll each piece into a very tight ball and space evenly in the prepared pan. Cover with a damp towel and allow to rise again for 45-60 more minutes or until almost doubled in size.
- Preheat oven to 350℉/180℃.
FOR THE CROSSES
- Mix together the flour and water to form a pipeable paste. Place paste into a piping bag with a small hole or a tip as thick as you like. Pipe a cross on top of each bun. Bake for 25-30 minutes or until golden.
FOR THE SUGAR GLAZE
- While the buns bake, make the sugar glaze. In a small saucepan bring water to a boil and add sugar. Cook for 30-45 seconds. Remove from heat. Brush generously onto each bun right when they come out of the oven while still piping hot. Use up all the glaze. Cool slightly and serve buns warm.