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Hot Cross Buns Recipe

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4 from 1 review

  • Author: Leila
  • Total Time: 3 hours 45 minutes
  • Yield: 14 servings

Description

Classic Hot Cross Buns made from scratch with warm spices, plump raisins, and a sweet vanilla orange glaze. These soft, fragrant buns are perfect for Easter or any cozy occasion, featuring a tender crumb and signature cross piped on top before baking.

Ingredients

Wet Ingredients

  • 3/4 cup (180ml) whole milk, warmed to about 110°F
  • 5 Tablespoons (71g) unsalted butter, softened to room temperature and cut into 5 pieces
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 6-8 Tablespoons (90-120ml) water (for the cross paste)
  • 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)

Dry Ingredients

  • 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
  • 1 teaspoon granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon salt
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 and 1/2 cups (438g) all-purpose flour or bread flour (spooned & leveled)
  • 1 cup (140g) raisins or currants
  • 1/2 cup (63g) all-purpose flour or bread flour (for the cross paste)
  • 1 cup (120g) confectioners’ sugar

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and granulated sugar together in a stand mixer bowl. Cover and let sit about 5 minutes until foamy. This activates the yeast to ensure your buns rise properly.
  2. Add remaining ingredients: Add brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) of the flour to the yeast mixture. Mix on low speed for 30 seconds, scrape down the bowl, then add remaining flour and raisins. Mix until the dough comes together and pulls away from the bowl, about 2 minutes. The dough should be sticky but manageable.
  3. Knead the dough: Using the mixer’s dough hook, knead for another 5 minutes until soft and elastic. Alternatively, knead by hand on a lightly floured surface for 5 minutes. The dough should pass the windowpane test and slowly bounce back when poked.
  4. First rise: Lightly oil a large bowl and place the dough inside, turning to coat all sides. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1-2 hours until doubled in size.
  5. Prepare baking pans: Grease a 9×13-inch baking pan or two 9-inch square or round pans. You can also use a cast iron skillet or lined baking sheet.
  6. Shape the buns: Punch down the risen dough and divide into 14-16 equal portions. Shape each into a smooth ball and arrange in the prepared pan, leaving a little space between each.
  7. Second rise: Cover the shaped buns with a clean kitchen towel or plastic wrap and allow to rise for about 1 hour until puffy.
  8. Preheat oven: Heat your oven to 350°F (177°C).
  9. Make the cross paste: Whisk together the 1/2 cup flour and 6 tablespoons water to form a thick paste. Add more water if necessary to achieve pipeable consistency. Transfer to a piping bag or zip-top bag, snip a small corner.
  10. Pipe crosses: Pipe a line across each row of buns lengthwise, then pipe lines perpendicular to create crosses on top of each bun.
  11. Bake the buns: Bake for 20-25 minutes, rotating the pan halfway through baking. Look for golden brown tops. If browning too fast, tent with foil. Remove from oven and allow to cool slightly.
  12. Make the icing: Whisk together confectioners’ sugar and orange juice (or milk and vanilla) until smooth. Drizzle or brush onto warm buns for a glossy, sweet finish.
  13. Storage: Serve immediately or store cooled buns in an airtight container at room temperature for 1-2 days. Refrigerate up to 1 week.

Notes

  • Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
  • Adjust flour as needed based on humidity and flour type; dough should be soft but not overly sticky.
  • Raisins can be swapped with currants or dried cranberries if preferred.
  • If you don’t have orange juice for icing, substitute with milk and a splash of vanilla extract for a simple glaze.
  • The windowpane test helps ensure proper gluten development for tender, bouncy buns.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://recipesbyleila.com/hot-cross-buns-recipe/