Soft Hot Cross Buns
Soft hot cross buns are tender, lightly sweet, warmly spiced, and finished with a glossy top. This recipe makes a soft, pull-apart batch with classic crosses and a rich texture that works well for breakfast, brunch, or spring baking.
- Prep Time: 25M
- Cook Time: 22M
- Total Time: 3H 2M
- Yield: 12 buns 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups bread flour
1 packet active dry yeast
1 cup warm milk
1/3 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 dried cranberries or chopped dried apricots
Zest of 1 orange
1/2 cup all-purpose flour
5 to 6 tablespoons water
2 tablespoons apricot jam
1 tablespoon warm water
Instructions
1. Combine the warm milk, yeast, and 1 teaspoon of the sugar in a bowl. Let it sit for 5 to 10 minutes until foamy.
2. In a large bowl, mix the bread flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.
3. Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
4. Knead for 8 to 10 minutes until smooth and elastic, then 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 prepared 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 and pipe crosses over the tops.
9. Bake at 375°F for 20 to 24 minutes until deep golden brown.
10. Warm the apricot jam with water and brush it over the buns while still warm.
Notes
Do not add too much extra flour or the buns may bake up firm.
The dough should feel soft and slightly tacky before the first rise.
Let the buns fully proof before baking for a lighter texture.
Brush the glaze on while the buns are still warm for the best shine.
Store in an airtight container at room temperature for up to 2 days.
Freeze fully cooled buns for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 270
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 42mg
Find it online: https://slicesync.com/soft-hot-cross-buns/