Hot Cross Buns Recipe

Looking for the perfect Hot Cross Buns recipe? This easy-to-follow recipe delivers soft, fluffy, and delicious homemade Hot Cross Buns with a sweet glaze and a hint of cinnamon and nutmeg. Made with simple ingredients like raisins (or craisins), butter, and yeast, these buns are perfect for Easter, Good Friday, or any time you want a delicious homemade treat. Learn how to make Hot Cross Buns from scratch with this step-by-step guide that includes helpful tips, variations, and baking instructions. Whether you’re a baking pro or a beginner, this recipe will help you create perfectly golden-brown buns every time. Enjoy warm Hot Cross Buns with tea or as part of your holiday breakfast or brunch. Get ready to bake the best Hot Cross Buns ever!

Ingredients

• For the Buns:
  • 1/2 cup raisins, currants, or craisins
  • 1 cup boiling water
  • 3/4 cup very warm milk (divided into 1/2 cup and 1/4 cup)
  • 1/2 cup white sugar
  • 1/2 teaspoon sugar
  • 1/4 cup (or 4 tablespoons) unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 envelope active dry yeast (about 2 1/4 teaspoons or 3/4 tablespoon)
  • 2 large eggs, beaten
  • 3 1/2 cups unsifted all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
• For the Egg Wash:
  • 1 egg, beaten with 1 teaspoon water
• For the Glaze:
  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons milk

Instructions

1. Prepare the raisins: Place the raisins (or craisins) in a small bowl and pour the boiling water over them. Let them soak for 10 minutes, then drain well and set aside.
2. Activate the yeast: In a large measuring cup, combine 1/4 cup warm milk with 1/2 teaspoon sugar. Sprinkle the yeast over the top and stir gently. Let the mixture sit for 10 minutes until it becomes bubbly and doubles in volume.
3. Mix the dough: In a large mixing bowl or the bowl of a stand mixer, combine the remaining 1/2 cup warm milk, 1/2 cup sugar, softened butter, and salt. Stir until the butter is melted. Add the beaten eggs and the activated yeast mixture. Stir in the cinnamon and nutmeg.
4. Form the dough: Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead with a dough hook for 8-12 minutes, or until the dough is smooth and elastic, but still slightly sticky to the bowl. Add the soaked raisins or craisins, ensuring they’re evenly distributed.
5. First rise: Transfer the dough to a large buttered bowl, turning it so the buttered side is facing up. Cover with a tea towel and let the dough rise in a warm, draft-free place for about 1 1/2 hours, or until it doubles in size. Alternatively, you can let it proof in a warm 100˚F oven.
6. Shape the buns: Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball and place them in a buttered 9×13-inch baking pan. Cover with a tea towel and let them rise for another 30 minutes, until they are puffed.
7. Preheat the oven: While the buns rise, preheat your oven to 375˚F.
8. Egg wash: Brush the tops of the buns generously with the egg wash.
9. Bake: Bake for 15-17 minutes, or until the tops are golden brown. Remove from the oven and allow the buns to cool in the pan.
10. Glaze: Once the buns are warm (not hot), prepare the glaze by mixing the powdered sugar with the milk. Adjust the thickness by adding more powdered sugar if necessary. Transfer the glaze to a zip-top bag, cut off the tip, and pipe a cross over each bun.
11. Serve: Allow the buns to cool slightly before serving. They can be enjoyed warm or at room temperature.

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Tips

• Storage: Store leftover buns in an airtight container at room temperature for up to 2 days. You can freeze them for up to a month—just wrap them tightly in plastic wrap and foil before freezing.
• Raisins vs. Craisins: Feel free to mix and match dried fruits! Raisins, currants, or craisins all work well in this recipe.
• Even Rise: For a more even rise, you can place the dough in an oven with a bowl of hot water on the bottom to create a warm, humid environment.

Variations and Substitutions

• Dried Fruit: If you’re not fond of raisins or craisins, you can substitute with dried apricots, cherries, or even chocolate chips.
• Spices: Experiment with other spices like ground ginger, allspice, or cardamom for a different flavor profile.
• Butter Substitute: You can replace the unsalted butter with vegetable oil or melted coconut oil if you prefer a dairy-free option.

FAQs

• Can I make these ahead of time? Yes! You can prepare the dough the night before and let it rise in the fridge overnight. The next day, shape the buns and let them rise before baking.
• Why are my buns not rising? Ensure your yeast is fresh and that the milk is warm, but not too hot—overheating can kill the yeast.
• Can I freeze the buns? Yes, you can freeze the buns after baking. Wrap them tightly in plastic wrap and foil, and they can be stored for up to a month. To reheat, pop them in the oven for a few minutes.

Serving Suggestions

• Breakfast or Brunch: Hot cross buns are perfect for breakfast or brunch. Serve them with butter and jam or a drizzle of honey.
• Side for Easter Dinner: Traditionally served on Good Friday, these buns make a lovely addition to any Easter dinner spread.
• With Tea: Pair a warm bun with your favorite tea for a delightful afternoon snack.

Why You’ll Love This Recipe

These Hot Cross Buns are soft, flavorful, and aromatic with the perfect balance of sweet and spice. The buttery dough is studded with plump raisins or craisins, and the sweet glaze adds the finishing touch. Perfect for any occasion, they’re sure to be a crowd-pleaser! Whether enjoyed for breakfast, with tea, or as a festive treat, these buns will become a new favorite.