Description
This classic Hot Cross Buns recipe yields 12 large, soft, warmly spiced buns filled with plump raisins or craisins. Perfectly sweetened and lightly glazed with a traditional cross on top, these buns are ideal for Easter or any cozy occasion. With a tender crumb and aromatic cinnamon and nutmeg, they are delightful served warm or at room temperature.
Ingredients
Scale
Soaking Ingredients
- 1/2 cup raisins, currants, or craisins
- 1 cup boiling hot water
Dough Ingredients
- 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (whole or 2% milk)
- 1/2 cup white sugar
- 1/2 tsp sugar
- 1/4 cup (4 Tbsp) unsalted butter, softened
- 1/2 tsp salt
- 1 envelope active dry yeast (about 3/4 Tbsp or 2 1/4 tsp)
- 2 large eggs, well beaten
- 3 1/2 cups unsifted all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg (a large pinch)
For Egg Wash and Glaze
- 1 egg, well beaten with 1 tsp water (egg wash)
- 1/2 cup powdered sugar
- 2 1/2 tsp milk (for glaze)
Instructions
- Soak the Fruit: Place the raisins or craisins in a small bowl and cover with boiling hot water. Let them soak for 10 minutes to plump up, then drain thoroughly and set aside.
- Proof the Yeast: Combine 1/4 cup warm milk with 1/2 tsp sugar in a large measuring cup. Sprinkle the yeast over the top and stir gently. Let this mixture sit at room temperature for about 10 minutes until it becomes bubbly and doubles in volume.
- Prepare the Dough Base: In a large mixing bowl, mix 1/2 cup very warm milk with 1/2 cup sugar, softened butter, and salt until the butter melts. Add the beaten eggs and the activated yeast mixture along with cinnamon and nutmeg, stirring to combine.
- Knead the Dough: Using a dough hook attachment, gradually mix in the flour cup by cup until a soft dough forms. Knead on medium-low speed for 8 to 12 minutes until the dough is smooth and elastic. The dough will be slightly sticky but not sticky to your fingers.
- Add the Fruit and First Proof: Fold the drained raisins or craisins into the dough. Transfer the dough to a buttered large bowl, turning it so the buttered side is up. Cover with a tea towel and let rise in a warm, draft-free place for about 1 1/2 hours until doubled in size.
- Shape the Buns and Second Proof: Turn the dough onto a floured surface, divide it into 12 equal pieces, and roll each into a ball. Arrange the balls in a buttered 9×13 inch baking pan, cover with a tea towel, and let them rise for another 30 minutes until puffed.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Brush the tops of the buns generously with the egg wash. Bake for 15 to 17 minutes until the buns are golden brown on top. Remove from the oven and let cool slightly in the pan.
- Prepare and Pipe the Glaze: When the buns are warm but not hot, mix powdered sugar and milk to make a thick glaze. Transfer the glaze to a small bag, cut a tiny hole in the tip, and pipe a cross shape onto each bun’s top. Serve warm or at room temperature.
Notes
- Allow the dough to rise in a warm, draft-free environment for optimal proofing.
- If the raisins/craisins seem too wet after soaking, pat them dry with paper towels to avoid overly soggy dough.
- You can proof the dough in a 100°F oven if your kitchen is cold.
- Adjust the glaze thickness by adding more powdered sugar if needed to hold the cross shape better.
- Store baked buns in an airtight container for up to 3 days or freeze for longer storage.