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Classic Hot Cross Buns

classic hot cross buns golden and glossy with butter on the side
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Classic hot cross buns are soft, lightly spiced, and filled with dried fruit. These traditional buns bake up golden with a glossy finish and signature cross, making them perfect for Easter and spring baking.

Ingredients

Scale

4 cups bread flour or all-purpose flour

2 1/4 teaspoons active dry yeast

1 cup warm milk

1/4 cup granulated sugar

1/4 cup unsalted butter, softened

2 large eggs

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

3/4 cup raisins or currants

1/3 cup dried cranberries

1 teaspoon vanilla extract

Zest of 1 orange

1/2 cup all-purpose flour for the cross

5 to 6 tablespoons water for the cross

2 tablespoons apricot jam or honey for the glaze

1 tablespoon warm water for the glaze

Instructions

1. Warm the milk and mix with yeast and a little sugar. Let it sit until foamy.

2. Mix flour, sugar, salt, and spices in a bowl.

3. Add yeast mixture, butter, eggs, vanilla, and zest. Mix into a soft dough.

4. Knead for 8 to 10 minutes until smooth.

5. Add dried fruit and knead briefly.

6. Let the dough rise until doubled, about 1 to 1 1/2 hours.

7. Divide into 12 pieces and shape into balls.

8. Place in a baking pan and let rise again until puffy.

9. Pipe crosses using flour paste.

10. Bake at 375°F for 20 to 24 minutes until golden.

11. Brush with warm glaze after baking.

12. Cool slightly and serve.

Notes

Keep the dough slightly soft for better texture.

Allow enough time for both rises.

Avoid overbaking to keep buns tender.

Store in an airtight container for up to 2 days.

Freeze for longer storage and warm before serving.

Nutrition

Find it online: https://glazerush.com/classic-hot-cross-buns/