Description
This classic Hot Cross Buns recipe delivers soft, spiced, and slightly sweet buns studded with juicy raisins or currants, perfect for Easter or any cozy breakfast. With a signature flour cross on top and a glossy sweet glaze, these British treats combine warming spices like cinnamon and allspice, enriched with butter, eggs, and vanilla for a tender crumb.
Ingredients
Scale
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup raisins or currants
- 1/2 teaspoon vanilla extract
For the Cross
- 1/2 cup all-purpose flour
- 5 tablespoons water
For the Glaze
- 1/4 cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Prepare the dough mixture: In a large mixing bowl, combine 1 cup of flour, sugar, yeast, ground cinnamon, ground allspice, and salt. Stir in warm milk, melted butter, eggs, and vanilla extract until smooth.
- Form the dough: Gradually add the remaining flour, mixing continuously, until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Add raisins and shape buns: Once risen, punch down the dough gently, knead in the raisins or currants evenly. Divide the dough into 12 equal portions and shape each into a smooth ball.
- Second rise: Place the dough balls on a parchment-lined baking sheet or greased 9×13-inch baking pan, spacing them evenly. Cover and let them rise again for 30–45 minutes until puffy.
- Prepare the crosses: Preheat the oven to 375°F (190°C). Mix 1/2 cup flour and 5 tablespoons water to create a thick paste. Transfer this paste to a piping bag or zip-top bag with the corner cut off.
- Pipe the crosses: Pipe a cross shape over the top of each bun carefully, creating the traditional Hot Cross Bun look.
- Bake: Bake the buns for 20–22 minutes in the preheated oven, or until golden brown and cooked through.
- Make and apply glaze: Whisk powdered sugar with milk until smooth to form the glaze. Brush this over the warm buns as soon as they come out of the oven for a shiny, sweet finish.
- Cool and serve: Allow the buns to cool slightly before serving warm or at room temperature.
Notes
- For a softer texture, replace half of the all-purpose flour with bread flour.
- Raisins can be substituted with dried apricots, cranberries, or omitted according to preference.
- Ensure milk is warmed to about 110°F to activate yeast properly without killing it.
- Use parchment paper for easy cleanup and to prevent sticking.
