Hot Cross Buns Recipe

I absolutely love this recipe because it brings the cozy, nostalgic vibes with its perfect blend of spices like cinnamon, nutmeg, and cloves, reminding me of warm family gatherings and holiday cheer. Plus, the hands-on experience of kneading the dough and the heavenly smell that fills the kitchen make baking these buns a delightful, calming ritual I look forward to every time.

I adore making classic Hot Cross Buns. My favorite part is creating the flavor blend of cinnamon, nutmeg, and allspice with the warm, comforting aroma of cloves that wafts through the kitchen when I am making these buns.

When I mix together 4 cups of all-purpose flour with 1/4 cup of granulated sugar and raisins, I get a dough that’s perfectly rich and just sweet enough to contrast with the spices inside.

Ingredients

Flour for all uses: Supplies the building blocks with carbohydrates and a slight amount of protein.

Sugar in granulated form: Provides sweetness and helps in the activation of yeast.

Cinnamon powder: Delivers a cozy, aromatic essence.

Nutmeg, in powdered form: Contributes a sweet, nutty warmth.

Yeast that is dry and alive: Makes the dough rise, gives it a light texture.

Butter (unsalted): Moisture and rich flavor make it an ideal ingredient.

Contribute richness, structure, and leavening: Eggs.

Dried grapes: A sweet, wholesome, and natural treat with real nutrients that is still mildly and wonderfully sweet.

Sugar for confectioners: Sweeten, with a smooth texture, the icing.

Ingredient Quantities

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup raisins or currants
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Instructions

1. In a big mixing bowl, blend together the following dry ingredients: 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, 1/4 teaspoon of ground clove, and 1 teaspoon of salt. Mix well to evenly distribute the spices throughout the dry ingredients.

2. In a small bowl, combine 1 package (2 1/4 teaspoons) of active dry yeast with 3/4 cup of warm milk (around 110°F). Allow the mixture to rest for about 5 minutes, during which time it should become foamy—if it doesn’t, then your yeast may not be active.

3. Incorporate the yeast mixture into the dry components along with 1/4 cup of melted unsalted butter and 2 large eggs. Stir until the mass begins to cohere.

4. On a surface that’s been lightly dusted with flour, work the dough with your hands for about 5-7 minutes. You want it to be smooth and elastic when you’re done. If the dough is too wet, add a little more flour, one tablespoon at a time, until it feels right.

5. Incorporate 1 cup of raisins or currants by folding them in gently until they are evenly spread throughout the dough.

6. Put the dough in a bowl that has been lightly greased. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Let the dough rise for about 1 to
1.5 hours until it has doubled in size.

7. Deflate the dough and cut it into 12 equal pieces. Round each piece into a ball and place the balls on a parchment-lined baking sheet, 3 across and 4 down, leaving plenty of space between each bun. Cover with a towel and allow the buns to rise for about 30 minutes.

8. Set your oven to 375°F (190°C). In a bowl, combine 1 egg yolk with 2 tablespoons of water. Using a brush, apply the yolk wash to the tops of the buns, which should have risen nicely by now.

9. Place the buns in the oven preheated to 350°F (180°C) and bake for 20-25 minutes. The buns are done when they are golden brown and cooked all the way through. Take them out of the oven and cool them slightly on a wire rack before serving.

10. To prepare the icing, combine 1/2 cup of confectioners’ sugar with 1/4 teaspoon of vanilla extract and 2 teaspoons of milk in a bowl. Whisk until smooth and pourable; if necessary, thin with a little more milk or water. Pipe a cross on the top of each cooled bun before serving.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups and spoons
4. Whisk
5. Spatula or mixing spoon
6. Rolling pin (optional for dough shaping)
7. Clean kitchen towel
8. Baking sheet
9. Parchment paper
10. Oven
11. Pastry brush
12. Wire rack
13. Piping bag or plastic bag (for icing)
14. Microwave or small saucepan (to melt butter)
15. Thermometer (optional for checking milk temperature)

FAQ

• Q: Can I use instant yeast instead of active dry yeast?Q: Can you use instant yeast instead of active dry yeast, and should you use the same method with it?
• Q: Can I substitute whole wheat flour for all-purpose flour?Certainly, you can use whole wheat flour, but the result will be a denser product. Try using half whole wheat and half all-purpose for a better texture.
• Q: How should I store leftover hot cross buns?A: Keep them in an airtight container at room temperature for as long as a couple of days, or pop them in the freezer for up to a month.
• Q: Can I make the dough ahead of time?Q: Is it possible to make the dough for the hot cross buns ahead of time? If so, how should I go about it?

  A: Yes, prepare the dough and let it rise once. Then, shape the buns and refrigerate them overnight. Let them come to room temperature before baking.

• Q: What can I use instead of raisins if I have an allergy?You have the option of using dried cranberries, chopped dried apricots, or even chocolate chips as substitutes.
• Q: Is the cross on top necessary?A: The cross is old hat but not required. You can omit it or do a post-bake icing job if that’s more your thing.

Substitutions and Variations

All-purpose flour can be replaced with 4 cups of bread flour, resulting in a texture that is chewier.
Substitute granulated sugar with 1/4 cup of honey or maple syrup for a different flavor profile.
Ground cinnamon: If you don’t have ground cinnamon, use 1 teaspoon of pumpkin pie spice instead. It’s a mix of spices that complements the other flavors in this dessert.
Dried cranberries or chopped dried apricots are good alternatives. Use 1 cup for a little flavor change and a touch of fruitiness.
Substitute a dairy-free option for milk by using 3/4 cup of either almond milk or soy milk.

Pro Tips

1. Proof Your Yeast To ensure your yeast is active, let it sit in the warm milk for about 5 minutes. If it doesn’t foam, consider starting over with fresh yeast. This step is crucial for a good rise.

2. Room Temperature Ingredients Use eggs and melted butter that are at room temperature to help the dough mix more evenly and enhance yeast activity.

3. Kneading Technique When kneading the dough, avoid adding too much flour at once if it’s sticky. Instead, slowly incorporate flour, kneading until the dough is just smooth and elastic to prevent buns that are too dense.

4. Even Raisin Distribution Soak the raisins or currants in warm water for 10-15 minutes before adding them to the dough. This plumps them up, ensuring they remain moist during baking.

5. Consistent Size When dividing the dough into portions, use a kitchen scale to ensure each piece is the same size. This helps the buns bake evenly, providing a uniform texture and appearance.