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Hot Cross Buns

Nothing is more irresistible than the first bite of freshly baked hot cross buns. The intoxicating spices, fresh bread aroma, and sweet raisins fill your mouth with pure heaven.
Course Breakfast
Cuisine English, European
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 2 hours 40 minutes
Servings 12
Calories 465kcal
Author Imma

Ingredients

The Buns

  • 1 package active dry yeast (2¼ teaspoons)
  • 3 tablespoons (45ml) warm water (105-115℉/40-46℃)
  • 1 cup (240ml) milk
  • 4 ounces (113g) unsalted butter
  • cup (75g) sugar
  • 1 teaspoon (6g) salt
  • 1 large egg
  • cups (450g) all-purpose flour (more as needed)
  • ½ teaspoon (1-2g) nutmeg
  • ½ teaspoon (1-2g) cinnamon
  • ½ teaspoon (1-2g) allspice
  • 1 tablespoon (6g) orange zest
  • ¾-1 cup (110-150g) raisins or currants or currants

Flour Paste

  • 1 cup (120g) flour or more
  • 2 tablespoons (24g) sugar
  • ½ cup 120ml) water (adjust consistency as needed with more water)

Sugar Glaze

  • 2 tablespoons (30ml) warm milk
  • 2 tablespoons (24g) sugar

Instructions

The Buns

  • Mix the yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming (about 5 minutes).
  • Meanwhile, microwave the milk, butter pieces, sugar, and salt for about a minute in a medium-sized microwave-safe bowl. Stir until the butter and sugar melt, then let cool to lukewarm so it doesn't kill the yeast and curdle the egg.
  • Lightly whisk the egg into the cooled butter mixture, then mix everything into the yeast mixture. If using a stand mixer, whisk on medium-high speed with a dough hook until all the ingredients are combined.
  • Then add 3½ cups of flour, the spices, and grated orange zest. Continue mixing until the dough doesn't stick to the sides or bottom of the bowl when kneading.
  • Add additional flour as needed for a soft dough. (You can also do this by hand. Mix ingredients until it forms a soft dough ball, turn it onto a lightly floured surface, and knead for about six minutes.)
  • Add the raisins to the dough and continue kneading for two more minutes to incorporate them.
  • Place the dough in a large greased bowl, turn it to oil it, then cover it loosely with a clean, damp cloth. Let rise in a warm, draft-free place until doubled (an hour or two, depending on the weather). Punch the dough down (see Recipe Notes for a make-ahead tip)
  • Divide the dough into 12 equal pieces and shape them into balls. Place them in a greased 9"×13" baking pan, baking sheet, or large oven-proof skillet.

Flour Paste

  • Mix flour, sugar, and water (a tablespoon at a time) to make the paste for the cross.
  • Spoon the paste into a piping bag, then pipe a line along each row of buns. Repeat in the other direction to create crosses. Let them rise for 15-20 minutes or until doubled.
  • Preheat the oven to 350℉ (180℃) while they're rising. Bake them until the crust is golden brown and they sound hollow when tapped (20-25 minutes). Remove from the baking pan.

Glaze

  • Combine milk and sugar, and brush hot cross buns with it.
  • Let them cool or enjoy them warm.

Notes

  • Make-ahead tip. Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
  • Make sure the yeast activates and starts to foam before adding the rest of the ingredients. If it doesn't, try it again with fresh yeast.
  • Be patient and let your dough rise long enough. Temperature and humidity can significantly affect the rise time.
  • Add water one tablespoon at a time to your cross paste so it doesn't get runny. If you accidentally put in too much water, add a little flour to fix it.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition

Serving: 1bun | Calories: 465kcal | Carbohydrates: 85g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 183mg | Potassium: 298mg | Fiber: 4g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 4mg