Hot Cross Buns

The perfect blend of sweetness and spices, enjoy these classic Hot Cross Buns this Easter season. Topped with a cross and delicious glaze.

Course Breads

Cuisine English

Keyword Hot Cross Buns, Hot Cross Buns Recipe, How to Make Hot Cross Buns

Prep Time 3

Cook Time 20

Total Time 3 20

Servings rolls

Calories 138kcal

Author Katie Cooksey

Ingredients

1 cup warm water aim for 107-110° F
1 cup warm milk aim for 107-110° F
4 1/2 teaspoons active dry yeast 0.5 oz, 2 packages
1 tablespoon honey or granulated sugar
3 cups all purpose flour plus more as needed (1-2 cups)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom or allspice or cloves
1/4 cup light brown sugar packed
2 teaspoons salt
1/4 cup butter melted and cooled
1 cup raisins or sultanas or currants
1 naval orange zested
1/4 cup milk

for the cross-

2/3 cup all purpose flour
1/2 cup water see notes below
1/2 cup apricot jam or orange marmalade, optional

US Customary - Metric

Instructions

In a liquid measuring cup, stir together the warm water, warm milk, yeast, and honey. Set aside to proof, 10 minutes. After 10 minutes, the top should look frothy and bubbly.
While yeast is proofing, measure out 3 cups of flour with cinnamon, nutmeg, cardamom, brown sugar, and salt into the bowl of a stand mixer, fitted with a dough hook. Stir to combine.
Pour in the bloomed yeast and stir until it starts to become sticky. As it is stirring, pour in melted butter. Continue to 'knead', stirring in another 1-2 cups of flour, bit by bit, until the dough pulls away from the sides and when you touch it its tacky but won't leave residue on your fingers. (Should take about 6 minutes.)
Place into a well-greased bowl, cover with plastic wrap and let rise 1 hour or until doubled in size.
Press dough into a large rectangle and fold in raisins and orange zest. Divide dough into 24 even balls (2 ounces each if you wanted to weigh) and place onto a parchment paper-lined baking sheet. Cover gently with plastic wrap or a clean dish towel and rise another 45 minutes to 1 hour or until doubled in size. Remove plastic wrap and brush each roll with milk.
For the crosses, whisk flour and water together until a thick, pipeable paste comes together. Think slightly thicker than white school glue consistency. (You may need to add in more flour or water to get the right consistency.) Spoon into a piping bag or Zip top bag, snip the tip and pipe crosses across all the rolls.
Bake at 350° F for 20 minutes or until the rolls are nice and brown.
To glaze rolls (optional step), melt apricot jam or orange marmalade in the microwave until it's runny and brush over the tops. Serve warm or at room temperature.

Notes

Overnight Instructions:

Follow the directions all the way through until after you have shaped the dough into 24 even balls. At this point, cover the shaped buns tightly with plastic wrap and store in the fridge for up to 15 hours. The next day, at least 3 hours before you need them, remove the buns from the fridge. Keep them covered, and let them rise at room temperature for 1-2 hours before baking. Then brush with milk and proceed with the recipe instructions.

Nutrition