Description
Traditional Hot Cross Buns are soft, spiced sweet buns studded with dried currants or raisins, marked with a signature cross on top, and finished with a sweet glaze. Perfect for Easter or any time you crave a comforting, aromatic treat.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 large eggs
- 1 cup dried currants or raisins
Glaze Ingredients
- 1 cup powdered sugar
- Water or lemon juice (to mix with powdered sugar for glaze)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk with the active dry yeast and 1 teaspoon of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Create the dough: In a large mixing bowl, whisk together flour, ground cinnamon, ground nutmeg, the remaining sugar, and salt. Make a well in the center of the dry ingredients, then add the softened butter, eggs, and the activated yeast mixture. Stir with a wooden spoon or spatula until the dough forms a shaggy mass.
- Knead: Lightly flour a clean countertop and knead the dough by hand for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the kneaded dough in a large oiled bowl. Cover it with a damp cloth or plastic wrap, and set it in a warm, draft-free place to rise until doubled in size, about 1 to 2 hours.
- Add fruits: Once the dough has doubled, punch it down gently to release air. Transfer it to a clean surface and fold in the dried currants or raisins evenly into the dough.
- Shape buns: Divide the dough into 12 to 15 equal portions. Roll each portion into a smooth ball and arrange them on a lined baking sheet, leaving space between each bun for expansion.
- Second rise: Cover the shaped buns with a cloth again and let them rise in a warm place until they have doubled in size, about 1 hour. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Bake the risen buns in the preheated oven for 20-25 minutes until golden brown on top and baked through.
- Glaze: Remove the buns from the oven and let them cool slightly. Prepare the glaze by mixing powdered sugar with a small amount of water or lemon juice until smooth and pourable. Drizzle the glaze over the warm buns to give them a shiny, sweet finish.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- If you prefer, you can pipe the signature cross on top of each bun before baking using a flour and water paste.
- For a softer crust, cover the buns with a damp cloth immediately after baking while glazing.
- You can substitute currants with raisins or chopped dried mixed fruit.
- Store buns in an airtight container to maintain freshness for up to 3 days.
