Description
Traditional Hot Cross Buns are soft, spiced sweet rolls studded with dried currants or raisins, perfect for Easter or any brunch occasion. The buns are enriched with warm spices like cinnamon and nutmeg, and finished with a sweet glaze and the iconic cross on top, baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar (divided)
- 1/4 cup unsalted butter (softened or melted)
- 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 (as needed for consistency)
Instructions
- Activate the yeast: In a small bowl, combine warm milk with yeast and 1 teaspoon of granulated sugar. Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Create the dough: In a large mixing bowl, whisk together the flour, ground cinnamon, ground nutmeg, remaining granulated sugar, and salt. Make a well in the center and add the softened or melted butter, eggs, and the frothy yeast mixture. Stir until the dough comes together and forms a shaggy mass.
- Knead the dough: Lightly flour a clean countertop and turn out the dough. Knead it by hand for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
- First rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave it in a warm draft-free area. Let it rise until it has doubled in size, roughly 1-2 hours.
- Add the fruits: Once risen, gently punch down the dough to release excess air. Fold in the dried currants or raisins until evenly distributed throughout the dough.
- Shape the buns: Divide the dough into 12 to 15 equal portions, rolling each portion into a smooth ball. Arrange the buns on a baking sheet lined with parchment paper, leaving a bit of space between each.
- Second rise: Cover the shaped buns with a clean cloth and allow them to rise again until doubled in size, about 1 hour. Meanwhile, preheat the oven to 375°F (190°C).
- Bake the buns: Place the risen buns in the oven and bake for 20-25 minutes or until they are golden brown on top and sound hollow when tapped.
- Glaze the buns: Allow the buns to cool slightly. In a small bowl, whisk powdered sugar with a small amount of water or lemon juice to create a smooth glaze. Drizzle the glaze generously over the warm buns, and if desired, pipe cross shapes with a thicker paste or leftover dough before baking (optional).
Notes
- Use warm milk (about 100-110°F) to properly activate the yeast without killing it.
- For a vegan version, substitute milk with a plant-based alternative and eggs with flax eggs.
- The glaze can be thickened to pipe crosses on the buns before baking if preferred.
- Store buns in an airtight container; they taste best fresh but can be frozen for up to 1 month.
- Adding orange zest to the dough enhances the traditional flavor.
