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Homemade Hot Cross Buns

homemade hot cross buns baked until glossy and golden in a baking tray
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Homemade hot cross buns are soft, warmly spiced, and filled with dried fruit for a classic spring bake. These buns bake up golden, tender, and lightly glossy on top, making them perfect for Easter brunch, weekend baking, or a cozy homemade treat.

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 or chopped dried apricots

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 until it feels warm but not hot. Stir in the yeast and 1 teaspoon of the sugar, then let it sit for 5 to 10 minutes until foamy.

2. In a large bowl, mix the flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.

3. Add the yeast mixture, softened butter, eggs, vanilla, and orange zest. Mix until a shaggy dough forms.

4. Knead the dough for 8 to 10 minutes until smooth and elastic.

5. Work in the raisins and dried cranberries until spread evenly through the dough.

6. Place the dough in a lightly greased bowl, cover, and let it rise until doubled, about 1 to 1 1/2 hours.

7. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball.

8. Arrange the dough balls in a parchment-lined 9×13-inch pan or on a baking tray. Cover and let them rise again for 45 minutes to 1 hour until puffy.

9. Heat the oven to 375°F.

10. Mix the flour and water for the cross until thick but pipeable. Spoon it into a piping bag or zip-top bag and pipe crosses over the buns.

11. Bake for 20 to 24 minutes until the buns are deep golden brown.

12. Warm the apricot jam or honey with 1 tablespoon water until smooth, then brush it over the warm buns right after baking.

13. Let the buns cool slightly and serve warm or at room temperature.

Notes

Measure the flour carefully so the buns stay soft and light.

If your kitchen is cool, the dough may need extra rising time.

You can shape the buns the night before, chill them, and let them come to room temperature before baking the next day.

Store the buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze well-wrapped buns for up to 2 months and warm before serving.

Nutrition

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