Description
Traditional Hot Cross Buns are soft, spiced yeast rolls studded with dried currants or raisins, perfect for Easter or any time of year. These buns feature warm cinnamon and nutmeg flavors, a tender crumb, and a sweet glaze with a signature cross on top, baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 cup dried currants or raisins
- 2 large eggs
Glaze
- 1 cup powdered sugar
- Water or lemon juice (as needed)
Instructions
- Activate the yeast: In a small bowl, combine the warm whole milk with the active dry yeast and a teaspoon of the granulated sugar. Let the mixture rest for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Create the dough: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, remaining granulated sugar, and salt. Make a well in the center, then add the softened butter, eggs, and the yeast mixture. Stir everything together until a shaggy dough forms.
- Knead the dough: Lightly flour your countertop and knead the dough for 8-10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in an oiled bowl. Cover it with a damp cloth and let it rise in a warm, draft-free place for 1-2 hours or until the dough has doubled in size.
- Add fruits: Gently punch down the dough to release the air. Fold in the dried currants or raisins evenly throughout the dough.
- Shape buns: Divide the dough into 12-15 equal portions. Roll each piece 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 again in a warm place for about 1 hour until they double in size. While the buns rise, preheat your oven to 375°F (190°C).
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until the tops are golden brown and the buns sound hollow when tapped.
- Glaze: Allow the buns to cool slightly. Prepare the glaze by mixing powdered sugar with a small amount of water or lemon juice to achieve a drizzle consistency. Drizzle the glaze over the warm buns for a sweet finish.
Notes
- For an authentic cross on each bun, pipe a paste made from flour and water on top of each bun before baking.
- Use warm milk — not hot — to avoid killing the yeast.
- Raisins or currants can be substituted with chopped dried cranberries or mixed dried fruit.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The glaze can be customized with lemon juice or vanilla extract for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
