Description
Delicious homemade Hot Cross Buns featuring a soft, spiced dough filled with currants or sultanas and topped with characteristic crosses. These traditional sweet Easter buns are perfectly glazed for a shiny, flavorful finish.
Ingredients
Scale
Dough Ingredients
- 1 envelope active dried yeast (2 ¼ teaspoons)
- ½ cup water (at about 100°F / 38°C)
- 1 cup milk (whole milk or 2% preferred)
- 4 tablespoons butter, melted
- ½ cup granulated sugar
- 4 cups all-purpose flour (plus up to ½ cup more as needed)
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon orange zest (optional)
- 1 ½ teaspoons salt
- 1 cup currants or sultanas, or mix of both
For the Crosses
- â…“ cup all-purpose flour
- 4 tablespoons water
For the Glaze
- 1 cup icing sugar
- 3 tablespoons orange juice or water
Instructions
- Activate yeast and combine liquid ingredients: Whisk the yeast into the warm water in a small bowl and set aside until bubbles start to appear on the surface. Meanwhile, whisk together the milk, melted butter, and sugar. Add the activated yeast mixture to the milk mixture and whisk until well combined.
- Make dough: In the bowl of a stand mixer fitted with the hook attachment, add the flour, cinnamon, allspice, orange zest (if using), and salt. Pour in the milk mixture and knead on medium-low speed for 5-10 minutes until a smooth ball of dough forms. If the dough feels sticky, add up to ½ cup more flour, one tablespoon at a time.
- First rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has doubled in size.
- Add raisins: Punch down the dough and turn it out onto a lightly floured countertop. Spread it into a thick rectangle, scatter the currants or sultanas evenly over the surface, then fold the dough over the fruit. Knead a few times to evenly distribute the raisins throughout the dough.
- Second rise: Place the dough back into the bowl, cover again with plastic wrap, and let it rise for another 30-60 minutes until doubled in size once more.
- Shape: Lightly butter the bottom of a 9×13 inch (22×33 cm) baking pan. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball by pinching the seams at the bottom and place seam-side down in the prepared pan.
- Third rise: Cover the pan with plastic wrap and let the buns rise at room temperature for 20-30 minutes until puffed up and nearly doubled.
- Add crosses and bake: Preheat the oven to 360°F (180°C). Combine the ⅓ cup flour and 4 tablespoons water to make a thick paste for the crosses. Transfer this mixture into a piping bag and pipe crosses onto the top of each bun. Bake the buns for 25-35 minutes, or until golden brown and fully cooked in the center.
- Glaze: While the buns bake, combine the icing sugar and orange juice (or water) in a small saucepan. Bring to a simmer over medium heat and cook for 1-2 minutes until clear. Remove from heat and immediately brush the glaze over the warm buns to give a shiny finish.
Notes
- Use currants, sultanas, or a mixture according to preference for traditional flavor.
- If the dough is too sticky to handle, add flour gradually but avoid making the dough too dry.
- The orange zest and orange juice glaze add a bright, citrus flavor but can be omitted if desired.
- Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Store leftover buns in an airtight container; reheat gently to refresh.
