With Easter just around the corner, there’s no better time to whip up a batch
of sweet homemade Hot Cross Buns! Once you discover how easy it is to make
your own buns, you will never go back to the shop-bought ones again! While it
is traditional to make them for Good Friday, they are great all year round,
whenever you are craving a nice treat.
Super fluffy, delicious, breakfast buns that are flavored with orange, warm
spices, raisins, and finished with a cross on top. The ultimate
treat for your Easter feast!
WHAT ARE HOT CROSS BUNS?
Hot cross buns are sweet, lightly spiced buns marked with a cross on top
traditionally made or eaten on Good Friday, marking the end of the Christian
season of Lent.
It is believed that the iconic bun first appeared in 12th Century, where
English Monks would decorate the freshly baked treat with a piped dough cross
on Good Friday to commemorate the Day of the Cross. They have been associated
with the Easter holiday ever since.
The bun itself is symbolic of Christian Faith, with the white cross on top
representing the crucifixion of Jesus.
Here are some more Easter Desserts that you will love:
CAN THE HOT CROSS BUNS BE MADE IN ADVANCE?
Yes, but make sure to plan in advance when you want to bake the buns. This
is because Hot Cross Buns typically require resting time for rising and
proofing.
Prepare the dough, allow it to rise for 1-2 hours until doubled in size,
form into balls, arrange the balls on a lined baking sheet as usual. Wrap
tightly with plastic wrap and refrigerate for up to 1 day.
When ready to bake, take your buns out from the refrigerator and put them
in a very warm place. Once the fridge chill is gone and the dough is back
at room temperature, start the Rise #2 as per the recipe.
HOW LONG DO HOT CROSS BUNS KEEP?
These buns are best eaten the day fresh out of the oven! However they
will keep for 3-4 days when kept in an airtight container at room
temperature.
To reheat the buns, heat the oven to 150°C , place the buns onto a
baking tray and cover them with kitchen foil. Heat for 5-10 minutes,
then remove from the oven and serve.
EXPERT TIPS:
Here are a few tips to keep in mind while making these Classic Hot
Cross Buns:
-
Make sure the yeast you are using for the recipe is fresh. Don’t
use yeast that’s been around your pantry for a long time and has
past its expiry date. -
When using yeast, it’s important to use warm water (not boiling
hot) and avoid temperatures that are too hot or too cold, as
this can kill or slow down the yeast. -
I highly recommend using a kitchen scale rather than relying on
measuring cups for the most accurate measurement! -
The rising of the dough will depend on how warm your kitchen is.
A warm spot in your kitchen is the best place for bread dough to
rise. -
The dough will be on the stickier side after mixing. The
stickier the dough, the softer and more moist the buns will be.
By the time it has finished the first proof, it will be less
sticky and is easy to form into buns.
If you made these Classic Hot Cross Buns, I would love to know how
they turned out! Please let me know by leaving a comment below.
Ingredients:
-
For the Dough
- 3 3/4 cups bread flour or all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk, warm
- 1 (7g) packet active dry yeast
- 6 Tablespoons unsalted butter, melted
- 1/2 cup + 1/2 teaspoon granulated sugar, divided
- 2 large eggs, at room temperature
- 2/3 cup raisins
- 1/3 cup all purpose flour
- 1/4 cup water
- 2 Tablespoons apricot jam
- 4 teaspoons water
For the Crosses
For the Glaze
Instructions:
-
For the Dough
-
Place the raisins in a bowl and cover with 1 cup of boiling
water. Allow them to soak for 10 minutes, then drain well, and
set aside. -
In a large bowl, combine the flour, salt, cinnamon, allspice and
nutmeg, and mix until everything is well combined. -
In the bowl of a stand mixer, stir together the milk, ½ teaspoon
sugar, and the yeast. Let the mixture sit for about 10 minutes
until it’s very foamy on top, and the yeast has bloomed. -
To the yeast mixture, add the remaining ½ cup of sugar, 1egg and
the melted butter. Then, add the flour mixture. Attach the dough
hook and mix on low speed to start combining. Once the
ingredients are mostly incorporated, increase the speed to
medium-low and continue mixing until a sticky and elastic dough
has formed. -
Mix in the drained raisins and knead for 30 more seconds.
Transfer the dough to a lightly oiled bowl, and turn to coat the
dough in oil. Cover and allow it rise for about 1- 2 hours or
until it has doubled in size. - Lightly grease a 9×13-inch baking pan with baking spray.
-
Transfer the dough to a lightly floured surface and divide it
into 12 equal pieces. To shape each piece into a ball, gather
the edges into the center and pinch them together. Flip the ball
over, cup your hand around it, and move your hand in a circular
motion. This will create tight smooth dough balls. -
Place the dough balls in the prepared pan spacing them equally
apart. Cover and allow them to rise for about 30 minutes. - After 30 minutes of rise time, preheat the oven to 190°Celsius.
-
When the buns have risen, beat the remaining egg with 1 teaspoon
of water and brush the tops lightly with egg wash.
-
For the Cross Topping
-
In a small bowl, stir together the flour and water until a thick
paste forms. Transfer it to a piping bag or a ziptop bag with
one corner cut off. -
Pipe a straight line through the center of each bun. Repeat
making the second set of lines perpendicular to the first set,
forming a cross on top of each bun. - Bake for 20 minutes or until they are golden brown.
-
For the Glaze
-
Place the apricot jam and water in a bowl, microwave for 30
seconds, and mix to combine. - While the buns are still warm, brush them with the jam mixture.
- Slice the buns, spread some butter, and serve them warm.
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