Print

Homemade Hot Cross Buns

homemade hot cross buns baked until golden brown with glossy tops and piped crosses
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade hot cross buns are soft, lightly sweet, warmly spiced, and finished with a glossy top. This batch bakes up tender and rich, with classic crosses and a balanced fruit filling that works well for breakfast, brunch, or spring baking.

Ingredients

Scale

4 cups bread flour

1 packet active dry yeast

1 cup warm milk

1/4 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 large eggs

1/4 cup unsalted butter, softened

3/4 cup raisins or currants

1/4 cup finely chopped dried apricots or dried cranberries

Zest of 1 orange

1/2 cup all-purpose flour

5 to 6 tablespoons water

2 tablespoons apricot jam or orange marmalade

1 tablespoon warm water

Instructions

1. Mix the warm milk, yeast, and a small spoonful of the sugar in a bowl. Let it sit for 5 to 10 minutes until foamy.

2. In a large bowl, combine the bread flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.

3. Add the yeast mixture, eggs, and softened butter. Mix until a rough dough forms.

4. Knead the dough for 8 to 10 minutes until smooth and elastic. Fold in the raisins, dried fruit, and orange zest.

5. Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours until doubled.

6. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.

7. Arrange the buns in a lined or greased baking pan, cover, and let them rise again for 40 to 60 minutes until puffed.

8. Mix the all-purpose flour and water into a thick paste. Pipe crosses over the tops of the buns.

9. Bake at 375°F for 20 to 24 minutes until deep golden brown.

10. Warm the jam with 1 tablespoon of water and brush it over the buns while they are still warm.

Notes

For the softest texture, avoid adding too much extra flour during mixing and kneading.

If your kitchen is cool, the dough may need more rising time.

Pipe the crosses with a thick paste so they hold their shape during baking.

Brush the glaze on while the buns are still warm for a smooth, shiny finish.

Store the buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze fully cooled buns for up to 2 months and reheat before serving.

Nutrition

Find it online: https://slicesync.com/homemade-hot-cross-buns/