Hot Cross Buns

Hot Cross Buns are a delicious, spiced, sweet bread traditionally eaten on Good Friday and during Easter. They are known for their signature cross on top and are soft, fluffy, and filled with dried fruits, making them a perfect treat for any occasion.

Why You’ll Love This Recipe:

Soft & Fluffy – Light and tender on the inside with a slight sweetness.

Spiced Flavor – Infused with cinnamon, nutmeg, and allspice for a warm, aromatic taste.

Classic Topping – The signature cross on top makes them extra special.

Perfect for Easter – A traditional treat that’s perfect for Easter brunch or any time of year.

Ingredients for Hot Cross Buns:

For the Dough:

• 1 cup whole milk
• 1/3 cup sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 4 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup butter (softened)
• 2 large eggs
• 1 ½ cups dried currants or raisins (or a mix of both)
• 1 teaspoon vanilla extract
• 1/4 cup candied ginger (optional, finely chopped)

For the Cross:

• 1/4 cup all-purpose flour
• 1/4 cup water

For the Glaze:

• 2 tablespoons milk
• 2 tablespoons sugar

Tools You’ll Need:

• Mixing bowls
• Stand mixer or hand mixer (optional)
• Baking sheet
• Parchment paper or silicone baking mat
• Small saucepan (for making glaze)
• Pastry bag or ziplock bag (for piping the cross)

How to Make Hot Cross Buns:

Step 1: Prepare the Dough

1. Warm the milk: In a small saucepan, warm the milk over low heat until lukewarm (about 110°F or 43°C). Add the sugar and stir until dissolved.
2. Activate the yeast: Sprinkle the yeast over the warm milk mixture. Let it sit for 5-10 minutes until it becomes foamy.
3. Combine dry ingredients: In a large bowl, combine flour, salt, cinnamon, nutmeg, and allspice.
4. Add wet ingredients: Make a well in the center of the dry ingredients and add the yeast mixture, butter, eggs, vanilla extract, and candied ginger (if using).
5. Mix the dough: Stir everything together until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. You can do this by hand or using a stand mixer with a dough hook.
6. Add the dried fruits: Once the dough is smooth, gently fold in the currants or raisins (and any other dried fruits you’re using).
7. First rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Shape the Buns

8. Preheat the oven: Preheat your oven to 375°F (190°C).
9. Divide the dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces.
10. Shape the buns: Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, making sure they are close together but not touching. This helps them rise upwards rather than outwards.
11. Second rise: Cover the buns with a clean towel and let them rise for another 30 minutes, until puffed up.

Step 3: Make the Cross

12. Prepare the cross paste: In a small bowl, combine the flour and water to form a thick paste. Transfer the paste to a pastry bag or a ziplock bag with the tip cut off.
13. Pipe the cross: Once the buns have risen, pipe a cross over each bun using the paste.

Step 4: Bake the Buns

14. Bake: Bake the buns in the preheated oven for 15-20 minutes, or until golden brown on top.
15. Prepare the glaze: While the buns are baking, heat the milk and sugar in a small saucepan over low heat, stirring until the sugar dissolves.
16. Glaze the buns: Once the buns are out of the oven, immediately brush them with the glaze to give them a shiny finish.

Step 5: Serve and Enjoy

17. Cool: Let the buns cool on a wire rack before serving.
18. Enjoy: Serve warm or at room temperature with butter, jam, or your favorite spread!

Tips for the Best Hot Cross Buns:

• Let the dough rise properly: Be sure to let the dough rise long enough for a light, fluffy texture. The first rise should double the size of the dough, and the second rise should make the buns puff up nicely.
• Customize the filling: You can add chopped nuts, other dried fruits like sultanas or apricots, or even chocolate chips for a fun variation.
• Make ahead: You can make the dough the night before and let it rise in the fridge overnight, then shape and bake the buns the next day.

Storing and Reheating:

• Store leftovers: These buns are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their freshness.
• Freeze: You can also freeze the buns after baking. Wrap them tightly in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months. Reheat by wrapping in foil and baking at 350°F (175°C) for 10-15 minutes.

Frequently Asked Questions (FAQ):

Q1: Can I make Hot Cross Buns without yeast?
A: Hot Cross Buns traditionally require yeast for their fluffy texture, but you can try using a quick bread recipe with baking powder or baking soda, though the texture will be different.

Q2: How can I make them gluten-free?
A: You can try substituting the flour with a gluten-free all-purpose flour blend and adding a bit of xanthan gum to help with structure. The texture may differ slightly from traditional buns.

Q3: Can I make these buns in advance?
A: Yes! You can make the dough in advance and refrigerate it overnight. Let it come to room temperature before shaping and baking the buns the next day.

Conclusion:

These Hot Cross Buns are the perfect balance of sweet, spiced, and fluffy, with a lovely cross on top. They make a wonderful treat for Easter, springtime brunch, or as an afternoon snack with tea. With their rich, aromatic flavors, they’re sure to be a family favorite for years to come!

Preparation Time: 2 hours (including rising time)
Baking Time: 15-20 minutes
Cuisine: British, Easter

Nutritional Information (Per Bun):
Calories: 180 | Protein: 3g | Carbohydrates: 35g | Fat: 4g | Fiber: 2g | Sugar: 8g

Enjoy these soft, sweet buns and share them with your loved ones!

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