Description
A delightful recipe for homemade Hot Cross Buns, featuring soft, spiced dough studded with dried fruit, topped with a traditional cross and a sweet glaze. Perfect for Easter or any cozy occasion.
Ingredients
Scale
- 3 cups (360g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1/2 cup (75g) mixed dried fruit (raisins, currants, candied peel)
- Zest of 1 orange (about 1 tablespoon)
- For the Cross: 1/2 cup (60g) all-purpose flour
- For the Cross: 4-5 tablespoons water
- For the Glaze: 1/4 cup (50g) granulated sugar
- For the Glaze: 1/4 cup (60ml) water
Instructions
- Activate the Yeast: In a large bowl, combine warm milk and a pinch of sugar. Sprinkle yeast over and let sit for 5-10 minutes until foamy.
- Combine Dry Ingredients: In a separate large bowl, whisk together flour, remaining sugar, cinnamon, nutmeg, cloves (if using), and salt.
- Mix Wet and Dry: Pour melted butter and beaten egg into the activated yeast mixture. Whisk. Gradually add dry ingredients, stirring until a shaggy dough forms.
- Add the Fruit: Gently fold in mixed dried fruit and orange zest until evenly distributed.
- Knead the Dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- First Proof: Lightly grease a clean bowl, place dough in it, turning once to coat. Cover and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Divide and Shape: Gently punch down dough. Turn out and divide into 12-15 equal pieces. Roll each into a smooth, round bun.
- Second Proof: Arrange buns on a parchment-lined baking sheet, leaving space. Cover loosely and let rise for 30-45 minutes, until puffy. Preheat oven to 375°F (190°C) during the last 15 minutes.
- Make the Cross Paste: In a small bowl, whisk 1/2 cup flour and 4-5 tablespoons water until a smooth, thick paste forms.
- Pipe the Crosses: Transfer paste to a piping bag (or ziploc with snipped corner). Gently pipe a cross onto the top of each risen bun.
- Bake to Golden Perfection: Bake for 15-20 minutes, or until golden brown.
- Prepare the Glaze: While buns bake, combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat until sugar dissolves and mixture simmers for 1-2 minutes.
- Glaze and Serve: Immediately brush warm glaze generously over the hot buns. Let cool on a wire rack for a few minutes before serving.
Notes
- Ensure your yeast is active by checking for foam after 5-10 minutes in warm milk.
- Don’t rush the proofing process; proper rising is key to fluffy buns.
- Adjust the amount of water for the cross paste to achieve a pipeable, thick consistency.
- Glaze the buns immediately after they come out of the oven for the best shine and absorption.
- For extra spice, consider adding a pinch of allspice or cardamom to the dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Hot Cross Buns, Easter buns, spiced fruit buns, homemade buns, sweet bread, traditional Easter recipe, glazed buns