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Hot Cross Buns Recipe

Hot Cross Buns Recipe- Soft, tender and lightly spiced brushed with sweet syrup and filled with juicy raisins. Absolutely delightful anytime!

Course Breakfast
Cuisine English
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 -8
Calories 287 kcal
Author Immaculate Bites

Ingredients

  • 1 package 2 ¼ teaspoon Active dry yeast
  • 3 tablespoons Warm water 105F- 115 F
  • 4 ounce (114 gram) unsalted butter
  • 1 large egg
  • 1 cup (230 grams, 240 ml) milk
  • 1/3 cup (75 grams) sugar
  • 1 teaspoon salt
  • 3 3/4 cups (445grams or more) all-purpose flour
  • ¾ -1 cup (150 grams) raisins/currants
  • 1 tablespoon grated orange
  • 1 1/2 teaspoons (nutmeg, cinnamon and allspice) 1/2 teaspoon each

Flour Paste

  • 1- cup (120grams) flour or more
  • 1/2 cup + 2 tablespoon water (adjust to thick consistency)
  • 2 tablespoon sugar

Sugar Glaze

  • 2 tablespoon warm milk
  • 2 tablespoons sugar
US Customary - Metric

Instructions

  1. In a standing mixer or large bowl combine 2 tablespoons lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
  2. Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
  3. Lightly whisk in the egg to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
  4. Dump everything into the yeast mixture, and
  5. Mix by hand or on medium high speed using dough hook until all the ingredients are combined.
  6. Then add 3 1/2 flour cups of flour, spices and grated orange. Continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
  7. Add additional flour (if needed) to make soft dough.
  8. If kneading by hand, turn dough on lightly floured surface and knead for about 6 minutes, then add the raisins, continue kneading for another 2 minutes or more if you want airy buns. Or you may carry out this same process with in a standard mixer with a dough hook
  9. Place bun dough in a greased large bowl. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
  10. At this point the dough maybe divided into 12 equal pieces. Shape into balls. Place in greased 12-inch skillet, 9x13 baking pan or baking sheet.

Flour paste

  1. Mix the flour and sugar with water to make the paste for the cross – add the water 1 tablespoon at a time, so you add just enough for a thick paste. Spoon paste into a piping bag Pipe a line along each row of buns, then repeat in the other direction to create crosses. Let it rise for about 15 -20mins until risen.
  2. You may refrigerate before baking for up to 24 hours
  3. Pre-heat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
  4. Remove from the baking pan

Glaze

  1. Combine milk and sugar and brush buns, let it cool. Delicious when served warm