Description
Traditional Hot Cross Buns are soft, spiced sweet buns studded with dried currants or raisins, marked with the iconic cross on top and finished with a sweet glaze. Perfect for Easter or any cozy moment, these buns have a tender crumb infused with warm cinnamon and nutmeg flavors.
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)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 large eggs
- 1 cup dried currants or raisins
Glaze
- 1 cup powdered sugar
- Water or lemon juice (as needed to make glaze)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk with 2 teaspoons of active dry yeast and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Create the dough: In a large mixing bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, the remaining granulated sugar, and salt. Make a well in the center and add the softened butter, eggs, and the yeast mixture. Stir everything together until a rough, shaggy dough forms.
- Knead the dough: Lightly flour a clean countertop and turn the dough out onto it. Knead the dough by hand for about 8-10 minutes, until it becomes smooth, elastic, and no longer sticky.
- First rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp cloth and leave it in a warm, draft-free area to rise until it doubles in size, approximately 1 to 2 hours.
- Add the fruits: Punch down the risen dough to release the air. Gently fold in the dried currants or raisins evenly throughout the dough.
- Shape the buns: Divide the dough into 12 equal portions (or 15 smaller ones if preferred). Roll each portion into a smooth ball and place them evenly spaced on a baking sheet lined with parchment paper.
- Second rise: Cover the shaped buns with a clean cloth and allow them to rise once again until nearly doubled in size, about 1 hour. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Place the baking sheet in the preheated oven and bake the buns for 20 to 25 minutes until they turn a beautiful golden brown on top.
- Glaze and finish: Remove the buns from the oven and let them cool slightly. Prepare the glaze by mixing powdered sugar with enough water or lemon juice to create a smooth, drizzleable consistency. Drizzle the glaze over the warm buns to give them a sweet, shiny finish.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Kneading well develops gluten for soft, chewy buns.
- You can substitute currants for raisins or other dried fruits if preferred.
- For the iconic hot cross, you can pipe a simple flour paste cross on top before baking (optional).
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
