Traditional Hot Cross Buns
Traditional hot cross buns are soft, lightly sweet buns filled with raisins, warm spices, and finished with the classic cross and a shiny glaze. They are a timeless spring bake that feels right at home on an Easter or weekend table.
- Prep Time: 25M
- Cook Time: 25M
- Total Time: 2H 30M
- Yield: 12 buns 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
1 cup warm whole milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
2 large eggs
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
3/4 cup raisins or currants
1/2 cup all-purpose flour
5 to 6 tablespoons water
2 tablespoons apricot jam or honey
1 tablespoon warm water
Instructions
1. In a large bowl, combine the warm milk, yeast, and a spoonful of the sugar. Let it sit for 5 to 10 minutes until foamy.
2. Whisk in the remaining sugar, melted butter, and eggs.
3. Add 3 1/2 cups flour, salt, cinnamon, nutmeg, and allspice. Mix until a shaggy dough forms, then stir in the raisins or currants.
4. Knead the dough for 8 to 10 minutes by hand or 6 to 8 minutes with a mixer until smooth and slightly tacky. Add a little more flour only if needed.
5. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours until doubled in size.
6. Press the dough down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×13-inch pan.
7. Cover the pan and let the buns rise again for 30 to 45 minutes until puffy.
8. Preheat the oven to 375°F.
9. Mix the flour and water for the cross into a thick paste. Pipe a cross over each bun.
10. Bake for 20 to 25 minutes until golden brown.
11. Warm the apricot jam or honey with the warm water and brush over the buns while they are still warm.
12. Serve warm or at room temperature.
Notes
Soak the raisins in warm water for 10 minutes, then drain and pat dry for softer fruit in the finished buns.
Keep the dough slightly tacky for the best soft texture.
Do not rush the second rise or the buns may bake up dense.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 245
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 38mg
Find it online: https://glazerush.com/traditional-hot-cross-buns/