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Hot Cross Buns are a delightful treat, especially around Easter. These spiced, sweet buns with a cross on top are a nostalgic favorite. The combination of cinnamon, nutmeg, and allspice gives them a warm, comforting flavor, while the apricot jam glaze adds a touch of sweetness. Perfect for breakfast or a snack, these buns are sure to become a family tradition. Let's get baking!
Hot Cross Buns Recipe
Ingredients:
- 4 cups all-purpose flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1 cup warm milk
- 1/4 cup melted butter
- 1 beaten egg
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup cold water
- 2 tbsp warmed apricot jam
Instructions:
- In a large mixing bowl, combine 1 cup of flour, yeast, and sugar. Add warm milk and melted butter. Stir until smooth.
- Add the beaten egg, raisins, cinnamon, nutmeg, allspice, and salt. Mix well.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking sheet. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Mix the flour and water for the cross. Pipe a cross on each bun.
- Bake for 20-25 minutes or until golden brown. Brush with warmed apricot jam while still warm.
What You Will Need to Make These Buns
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What you will need to make hot cross buns
- All-purpose flour: Provides structure and texture, forming the base of the dough for these buns.
- Active dry yeast: Helps the dough rise, giving the buns their light, fluffy texture.
- Sugar: Adds sweetness and helps activate the yeast for proper rising.
- Warm milk: Moistens the dough and adds richness, aiding in a tender crumb.
- Melted butter: Adds flavor and richness, making the buns soft and delicious.
- Beaten egg: Binds the ingredients together and adds richness to the dough.
- Raisins: Provide bursts of sweetness and a chewy texture, enhancing the flavor.
- Ground cinnamon, nutmeg, and allspice: Infuse the buns with warm, aromatic spices, making them flavorful.
- All-purpose flour and cold water: Used to create the cross on top, giving the buns their signature look.
- Warmed apricot jam: Adds a glossy finish and a hint of fruity sweetness to the buns.
Tools and Instruments Required
What tools/instruments will be needed to make Hot Cross Buns Recipe
- Mixing bowl: Essential for combining ingredients and kneading dough. A large one allows for easy mixing and rising.
- Measuring cups: Accurate measurements ensure the right balance of ingredients, crucial for dough consistency.
- Measuring spoons: Needed for precise amounts of spices and yeast, which affect flavor and dough rise.
- Wooden spoon: Ideal for stirring dough and mixing ingredients without damaging the bowl.
- Baking sheet: Provides a flat surface for buns to bake evenly, ensuring a golden-brown crust.
- Piping bag: Used to pipe the cross on each bun, giving them their signature look.
- Pastry brush: Perfect for brushing apricot jam on warm buns, adding a glossy finish.
Hot Cross Buns Recipe
Traditional spiced buns with a cross on top, perfect for Easter.
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Ingredients:
Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/4 cup sugar
- 1 cup milk warm
- 1/4 cup butter melted
- 1 egg beaten
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
Cross
- 1/2 cup all-purpose flour
- 1/4 cup water cold
Glaze
- 2 tbsp apricot jam warmed
Instructions:
- 1. In a large mixing bowl, combine 1 cup of flour, yeast, and sugar. Add warm milk and melted butter. Stir until smooth.
- 2. Add the beaten egg, raisins, cinnamon, nutmeg, allspice, and salt. Mix well.
- 3. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes.
- 4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking sheet. Cover and let rise for another 30 minutes.
- 6. Preheat the oven to 375°F (190°C). Mix the flour and water for the cross. Pipe a cross on each bun.
- 7. Bake for 20-25 minutes or until golden brown. Brush with warmed apricot jam while still warm.
Notes:
Best enjoyed fresh out of the oven!
Read more: Sticky Bun Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- After shaping into balls, place on a baking sheet.
- Cover with plastic wrap.
- Refrigerate overnight.
- Next day, let rise at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Bake buns completely.
- Let cool to room temperature.
- Wrap each bun in plastic wrap.
- Place wrapped buns in a freezer bag.
- Freeze up to 3 months.
- Thaw at room temperature.
- Warm in oven at 350°F for 10 minutes.
Hot cross buns were originally marked with a cross to ward off evil spirits and ensure the bread wouldn't spoil.
Frequently Asked Questions About Hot Cross Buns
FAQ:
How long do the buns stay fresh?
They stay fresh for about 2-3 days if stored in an airtight container.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might need to adjust the liquid.
Can I freeze the buns?
Absolutely. Freeze them after baking and cooling. Thaw and warm before serving.
What can I use instead of raisins?
You can substitute with dried cranberries, currants, or chocolate chips.
How do I make the cross on top?
Mix flour and water into a paste, then pipe it onto the buns before baking.
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