Hot Cross Buns
Hot Cross Buns are soft, spiced yeast rolls traditionally enjoyed around Easter. Made with raisins or currants and topped with a simple flour cross and sweet apricot glaze, they’re a comforting bake that’s perfect for spring brunches or holiday mornings.
Equipment
- piping bag
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2½ tsp active dry yeast
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup warm milk
- ¼ cup unsalted butter, melted
- 1 egg
- ½ cup raisins or currants
For the Cross:
- ½ cup flour + enough water to make a thick paste
or the Glaze:
- 2 tbsp apricot jam, warmed
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, cinnamon, nutmeg, and salt.
- Add the warm milk, melted butter, and egg. Mix until a dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Add in the raisins or currants and knead to incorporate evenly.
- Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape into buns and place on a parchment-lined baking sheet.
- Let the buns rise again for about 30 minutes.
- Mix the flour and water to form a thick paste. Use a piping bag or zip-top bag with the corner snipped off to pipe a cross over each bun.
- Bake at 375°F (190°C) for 20 minutes, or until golden brown.
- While still warm, brush the tops with warm apricot jam for a shiny finish.
Nutrition
Calories: 230kcalCarbohydrates: 40gProtein: 5gFat: 5g
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