Soft Hot Cross Buns
Soft hot cross buns are tender, lightly spiced, and filled with dried fruit for a classic spring bake. They bake up golden, glossy, and pull apart beautifully, making them perfect for Easter brunch, weekend baking, or a comforting homemade treat.
- Prep Time: 30M
- Cook Time: 24M
- Total Time: 2H54M
- Yield: 12 buns 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 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, stir together the flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.
3. Add the yeast mixture, softened butter, eggs, vanilla, and orange zest. Mix until a soft 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 in size, 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 large baking pan. 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. Pipe crosses over the buns.
11. Bake for 20 to 24 minutes until deeply golden brown.
12. Warm the apricot jam or honey with 1 tablespoon water, then brush it over the warm buns right after baking.
13. Cool slightly and serve warm or at room temperature.
Notes
Measure flour carefully so the dough stays soft.
Give both rises enough time for a lighter texture.
Do not bake longer than needed or the buns may turn firm.
Store in an airtight container at room temperature for up to 2 days.
Freeze well-wrapped buns for up to 2 months and warm before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 12g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 38mg
Find it online: https://glazerush.com/soft-hot-cross-buns/