If you're looking for a delicious treat to serve at Easter, this easy recipe for Hot Cross Buns can do the job!
This recipe is infused with a delicious blend of spices, such as cinnamon, nutmeg, and allspice, and is accompanied by sweet and juicy currants and a cross topping as the cherry on top.
The cross topping is made from a blend of sugar, flour, and butter, which adds a decorative touch and an extra layer of flavor.
For more delicious hot cross buns recipes, check out our other variations, like Orange Hot Cross Buns.
How to Make Hot Cross Buns
Note: The full instructions are provided in the recipe card below.
Combine the sifted flour, sugar, spices, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture.
Add the yeast and warm milk and mix well until the yeast dissolves. Add the beaten eggs to the wet mixture, followed by the softned butter, vanilla extract, and honey. Begin to incorporate the flour, starting with the inner rim of the well.
The dough will come together in a shaggy mass when about half of the flour is incorporated. Continue kneading until smooth and elastic, about 15 minutes.
You shouldn't need to flour your surface, but lightly flour as needed if the dough sticks to it. Add the raisins and the candied fruits to the dough and knead them until evenly distributed. Form the dough into a ball.
Generously butter a large clean bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise warmly until doubled, about 1 hour.
Line with parchment paper or butter a 13'' x 18'' x1'' sheet pan. Turn the dough onto a clean work surface and divide it into 24 even pieces (about 90 to 100 grams each) with a bench scraper or sharp knife.
Form each piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they're not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place the seam side down on the surface.
Next, cup your hand over the ball and move it in a circular motion to tighten it into a perfect round-place it in the prepared pan.
Repeat with the remaining dough and arrange the balls in a 4-by-6 grid, spacing evenly apart. You can cover the pan tightly in plastic wrap and refrigerate it for up to 1 day.
Next, cover the dough with a clean kitchen towel.
Let the balls rise until their sides touch, about 30 to 45 minutes (longer if the dough has been chilled). Position a rack in the center of the oven and preheat to 350 degrees.
Prepare the topping: In a small bowl, combine the flour, sugar, softened butter, and vanilla;
slowly add milk to form a smooth paste, transfer to a pastry bag or zip-top bag, and snip a ⅓-inch hole in one corner.
Pipelines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross. Bake the hot cross buns until risen and browned, 25 to 30 minutes.
The internal temperature of a center bun should register 190 degrees. While the buns are baking, cook the apricot preserves and water in a medium pot over medium heat.
Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes. Remove from the heat. When the buns come out of the oven, brush the syrup evenly. Serve Hot Cross Buns hot, warm, or at room temperature.
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Recipe
Easy Hot Cross Buns
Equipment
Ingredients
For the Buns:
- 1 kg all-purpose flour spooned , leveled & sifted
- ½ teaspoons nutmeg , finely grated
- 3 teaspoons Saigon ground cinnamon
- ⅛ teaspoon allspice
- 160 g granulated sugar
- 40 g honey
- 12g (3 teaspoons) kosher salt
- 160 g unsalted butter softened to room temperature
- 200 ml (1 cup) whole milk (100 F-115F), divided
- 22 g instant dry yeast
- 2 large eggs , room temperature
- 2 large egg yolk , room temperature
- 120 g currants, raisins, , or cranberries
- 78 g candied fruits
- 30 ml pure vanilla extract
For the Flour Paste:
- 50g sugar
- 100g flour
- ½ teaspoon pure vanilla extract
- 45 ml milk, water or orange juice , or as needed to form a paste.
- 50g stick unsalted butter , softened to room temperature
- zest from ½ lemon
For the Honey Glaze:
- 165g ½ cup Apricot Preserves such as Bonne Maman
- ½ cup of water -
Instructions
- Combine the sifted flour, sugar, spices, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl.
- Make a well in the center of the flour mixture. Add the yeast and warm milk and mix well until the yeast dissolves. Add the beaten eggs to the wet mixture, followed by the softned butter, vanilla extract, and honey. Begin to incorporate the flour, starting with the inner rim of the well.
- The dough will start to come together in a shaggy mass when about half of the flour is incorporated. Continue kneading until smooth and elastic, about 15 minutes. You shouldn't need to flour your surface, but lightly flour as needed if the dough sticks to it. Add the raisins and the candied fruits to the dough and knead them until evenly distributed. Form the dough into a ball.
- Generously butter a large clean bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 hour.
- Line with parchment paper or butter a 13'' x 18'' x1'' sheet pan. Turn the dough out onto a clean work surface and divide it into 24 even pieces (about 90 to 100 grams each) with a bench scraper or sharp knife. Form each piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits, so they're not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place the seam side down on the surface.
- Next, cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round-place it in the prepared pan. Repeat with the remaining dough and arrange the balls in a 4-by-6 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate it for up to 1 day.
- Next, cover the dough with a clean kitchen towel. Let the balls rise until their sides are touching, about 30 to 45 minutes (longer if the dough has been chilled). Position a rack in the center of the oven and preheat to 350 degrees.
- Prepare the topping: In a small bowl, combine the flour, sugar, softened butter, and vanilla; slowly add milk to form a smooth paste, transfer to a pastry bag or zip-top bag and snip a ⅓-inch hole in one corner.
- Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross. Bake the hot cross buns until risen and browned, 25 to 30 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, cook the apricot preserves and water in a medium pot over medium heat.
- Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes. Remove from the heat. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve Hot Cross Buns hot, warm, or at room temperature.
Notes
- Once the buns are completely cooled, wrap each bun in plastic or aluminum foil.
- Place the wrapped buns in a zip-top freezer bag and label it with the date.
- Place the bag in the freezer and store it for up to 3 months.
- To defrost the buns, remove them from the freezer bag and unwrap them from the plastic wrap or foil.
- Place the buns on a baking sheet and cover them loosely with foil.
- Preheat your oven to 350°F (175°C) and place the covered buns in the oven for 10-15 minutes, or until they are fully defrosted and heated through.
- If desired, you can remove the foil from the buns during the last few minutes of baking to allow them to brown and crisp up a bit.
- Once fully defrosted and heated through, remove the buns from the oven and enjoy them warm and fresh!
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
