Description
These homemade hot cross buns are soft, spiced sweet rolls filled with raisins and candied fruit, perfect for Easter or any cozy breakfast. They are made with warm milk, butter, and a blend of cinnamon and nutmeg, then baked to golden perfection and finished with a light sugar icing and signature crosses on top.
Ingredients
Scale
Fruit and Dough
- ½ cup raisins
- ½ cup mixed candied fruit
- ¾ cup warm milk
- â…“ cup white sugar
- 4 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 2 ¼ teaspoons quick rise yeast
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crosses
- ½ cup all-purpose flour
- 2 tablespoons powdered sugar
- ¼ cup water (plus 1 tablespoon)
Icing
- ¼ cup powdered sugar
- 1 teaspoon milk
Instructions
- Mix dry ingredients for starter: In a medium bowl, whisk together 1 cup of flour with the sugar, yeast, cinnamon, salt, and nutmeg until well combined.
- Combine wet ingredients: In a large bowl, beat together the warm milk, melted butter, and eggs until evenly mixed.
- Form dough base: Add the flour and yeast mixture to the milk mixture and beat well for about 3 minutes to incorporate air and develop structure.
- Add fruit: Stir in the raisins and mixed candied fruit until they are evenly distributed throughout the dough.
- Add remaining flour: Gradually stir in the remaining 2 ½ cups of flour to form a soft dough that can be kneaded.
- Knead dough: Turn the dough out onto a floured surface and knead for about 7 minutes until the dough becomes smooth and elastic.
- First rest: Form the dough into a ball, cover it, and let rest for 15 minutes to relax the gluten.
- Prepare baking dish: Grease a 9×13 inch baking dish and set it aside.
- Divide dough: Place the dough again on a lightly floured surface and divide it into 12 equal-sized pieces.
- Shape buns: Roll each piece into a smooth ball and place them evenly spaced in the prepared baking dish.
- Let buns rise: Cover the dish with a clean tea towel and let the buns rise in a warm, draft-free spot until doubled in size, approximately 1 ½ hours.
- Preheat oven: Preheat your oven to 350°F (175°C) while the buns finish rising.
- Prepare crosses: In a small bowl, mix together the ½ cup flour, powdered sugar, and ¼ cup water to form a thick batter. Transfer this mixture to a Ziploc bag, cut a small corner off, and pipe crosses along the top of each bun.
- Bake buns: Place the baking dish in the oven and bake for 30 to 35 minutes, until the buns are golden brown and cooked through.
- Make icing: While the buns are hot from the oven, mix together powdered sugar and milk to make a sweet icing, then brush it generously over the buns to give a shiny, flavorful finish.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast.
- Use quick rise yeast for faster rising times.
- You can substitute mixed dried fruit if candied fruit is unavailable.
- For a shiny glaze, you can brush melted butter over the buns after icing.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.