Introduction & Inspiration: Sweet, Spiced, and Symbolic Buns
These Hot Cross Buns are a traditional Easter treat, and for good reason! I love their slightly sweet, spiced flavor, their soft, tender texture, and the iconic cross on top. They’re a beautiful and delicious way to celebrate the season.
The inspiration for this recipe comes from a desire to recreate those classic Hot Cross Buns at home. I wanted a recipe that was both approachable and authentic. Capturing the essence of this traditional Easter bread.
I’ve adapted and refined this recipe over time. Incorporating tips and techniques from various sources. And adding my own personal touches. It’s a recipe that I’m excited to share.
These buns are perfect for Easter morning, a spring brunch, or any time you’re craving a warm, spiced, and slightly sweet treat. They’re a symbol of tradition. And they’re surprisingly easy to make.
Nostalgic Appeal (and the Tradition of Hot Cross Buns)
Hot Cross Buns have a long and rich history, dating back centuries. They’re traditionally associated with Good Friday and the end of Lent. But they’re enjoyed throughout the Easter season.
This recipe taps into that nostalgic appeal. It reminds me of childhood Easters. And the anticipation of enjoying these special buns. It’s a taste of tradition.
There’s something inherently comforting about the aroma of warm spices and baking bread. And these Hot Cross Buns, with their cinnamon, optional cardamom, nutmeg, and allspice, fill the kitchen with a delightful fragrance.
They’re a symbol of spring, renewal, and the joy of the Easter season. They’re perfect for sharing with family and friends. And for creating new traditions.
Homemade Focus (and the Satisfaction of Baking Bread)
I’m a passionate advocate for homemade bread, and these Hot Cross Buns are a perfect example of why. Making your own buns allows you to control the ingredients, the flavor, and the quality. It’s a rewarding baking experience.
Store-bought Hot Cross Buns often lack the fresh flavor, the soft texture, and the beautiful aroma of homemade. When you bake them yourself, you can use high-quality ingredients.
This recipe, while involving yeast and a bit of rising time, is still relatively straightforward. The steps are clearly outlined. And the techniques are easy to master.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced bread baker. It’s a great way to learn the basics of working with yeast dough. And to enjoy the deliciousness of homemade bread.
Flavor Goal
The flavor goal of these Hot Cross Buns is to achieve a slightly sweet, warmly spiced, and subtly fruity flavor. With a soft, tender crumb and a slightly sticky, sweet icing cross on top.
The dough, made with milk, sugar, butter, eggs, flour, yeast, and salt. It is enriched and slightly sweet, providing a perfect base for the spices and fruit.
The cinnamon, and optional cardamom, nutmeg, and allspice, create a warm and aromatic spice blend. That’s characteristic of Hot Cross Buns. The raisins (or currants) add pops of sweetness.
The icing cross, made with egg white, powdered sugar, and milk, adds a touch of sweetness and a decorative finish. The overall effect is a bun.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Buns:
Warm water (about 110°F) is used to activate the yeast. Active dry yeast is the leavening agent that makes the buns rise.
Warm milk (about 110°F) adds moisture and richness to the dough. You can use whole milk or 2% milk. Canola oil also contributes to the tender crumb.
Granulated sugar, divided, provides sweetness to both the dough and the spice mixture. Unsalted butter, melted, adds richness and flavor.
Large eggs, divided, add richness, structure, and help to bind the ingredients together. One egg white is reserved for the egg wash and the icing.
All-purpose flour, plus more for the surface, forms the base of the dough. Salt enhances the flavors of the other ingredients and helps to control the yeast activity.
Ground cinnamon is the primary spice. Cardamom, nutmeg, and allspice (optional) add additional warmth and complexity.
Raisins (or currants) add pops of sweetness and chewiness to the buns.
Cooking spray: To prepare the bowl.
Egg white: To make an egg wash.
For the Icing:
Egg white forms the base of the icing. Provides structure. Powdered sugar adds sweetness and creates a smooth, glossy icing.
A splash of milk thins the icing to the desired consistency.
Essential Equipment
You’ll need a few basic baking tools:
A saucepan for warming the milk mixture.
A large bowl (or the bowl of a stand mixer) for mixing and kneading the dough.
A towel: for covering.
A lightly floured work surface for shaping the dough.
A cookie sheet (baking sheet)
A small bowl for making the icing.
A plastic bag: for the icing cross.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Buns:
- ¼ cup warm water (about 110°F)
- 1 Tbsp. active dry yeast (from 2 ¼-oz. packets)
- ¾ cup warm milk (about 110°F)
- ½ cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 ½ cups all-purpose flour, plus more for the surface
- 2 ½ tsp. salt
- ¼ cup sugar
- 1 tsp. cinnamon
- Spices: cardamom, nutmeg, allspice (optional)
- ½ cup raisins
- Cooking spray
- 1 egg white
- Splash of milk
For the Icing:
- 1 egg white
- Powdered sugar
- Splash of milk
These are the quantities from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the yeast, flour, and butter.
Step-by-Step Instructions
Ready to bake some delicious Hot Cross Buns? Here’s a detailed, step-by-step guide:
1. Activate the Yeast (if using active dry yeast):
In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.
Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.
2. Combine Wet Ingredients: In a saucepan, combine milk, oil and 1/2 cup sugar. Heat until very warm but not boiling. Turn off the heat and allow to cool to lukewarm (around 30 minutes).
In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the yeast mixture, the lukewarm milk mixture, the melted butter, and 2 of the beaten eggs.
Beat on medium-low speed until combined, about 30 seconds.
3. Add Flour and Salt: Add 4 cups of the all-purpose flour and the salt to the wet ingredients.
Stir with a spatula until a shaggy dough forms.
4. Knead the Dough:
Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise:
Transfer the dough to a large bowl lightly greased with nonstick cooking spray.
Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.
6. Prepare Spice-Sugar Mixture: In a small bowl, combine the remaining ¼ cup of granulated sugar with the cinnamon and any other desired spices (cardamom, nutmeg, allspice).
7. Incorporate Raisins and Spice-Sugar:
Turn the risen dough out onto a lightly floured surface.
Press and stretch the dough to slightly flatten it.
Sprinkle with a couple of tablespoons of the sugar-cinnamon mixture.
Sprinkle on about a third of the raisins.
Fold the dough over on itself. Flatten it again so the dough is “plain” again.
Repeat the sugar/raisin process twice more, until all the raisins are used. You won’t use all the sugar-cinnamon mixture.
Fold the dough one last time.
8. Shape the Buns: Pinch off golf ball-sized bunches of dough.
With floured hands, quickly roll each piece of dough into a ball.
Turn the edges of the dough ball under themselves slightly to create a smooth, round bun.
9. Second Rise: Place the shaped buns on a lightly greased cookie sheet (baking sheet).
Cover the buns loosely with plastic wrap. Allow them to rise in a warm place for at least 30 minutes (an hour or more is better). They should puff up noticeably.
10. Preheat Oven and Prepare Egg Wash:
Preheat the oven to 400°F (200°C).
Mix 1 egg white with a splash of milk to create an egg wash.
11. Brush with Egg Wash and Bake: Brush the tops of the risen buns lightly with the egg wash.
Bake for 20 minutes, or until the tops of the buns have turned golden brown.
12. Cool: Remove the buns from the oven.
Transfer them from the baking sheet to a wire rack to cool completely.
13. Make the Icing:
While the buns are cooling, make the icing.
In a medium bowl, mix 1 egg white with enough powdered sugar to make the icing very thick.
Add a splash of milk, as needed, to achieve a thick but pipeable consistency.
14. Ice the Buns: When the rolls are completely cooled, add the icing to a small plastic bag.
Snip off a small corner of the bag.
Make a cross on each roll with the icing.
Serve and enjoy your delicious, homemade Hot Cross Buns!
Troubleshooting
Here are some common baking problems:
Problem: The dough is not rising.
Solution: Make sure your yeast is fresh and active. Also, make sure the water and milk are at the correct temperature (about 110°F). And make sure the room is warm enough for the dough to rise.
Problem: The buns are too dense.
Solution: Make sure you’re not over-kneading the dough. Also, make sure the dough has risen properly during both the first and second rise.
Problem: The buns are dry.
Solution: Make sure you’re not overbaking the buns. They should be just golden brown on top.
Problem: The icing is too thick/too thin.
Solution: Adjust the consistency of the icing by adding more powdered sugar (to thicken) or more milk (to thin), a little at a time.
Problem: Buns are spreading. Solution: Make sure the dough has risen sufficiently.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use cultured buttermilk instead of regular buttermilk.
Tip: If you don’t have all the spices on hand, you can use a pre-mixed pumpkin pie spice blend.
Tip: To save time, you can use a stand mixer with a dough hook to knead the dough.
Variation: Add other dried fruits, such as chopped dried apricots, cranberries, or cherries, to the dough.
Variation: Add chopped nuts, such as walnuts or pecans, to the dough.
Variation: Add citrus zest, such as orange zest or lemon zest, to the dough for extra flavor.
Variation: Instead of making a cross with the icing, you can drizzle the icing over the buns or make a different design.
Variation: Use a different type of icing.
Serving and Pairing Suggestions
Hot Cross Buns are perfect for Easter:
Serving Suggestions:
Serve the buns warm or at room temperature.
Serve them with butter, jam, honey, or your favorite spread.
Serve them as part of an Easter brunch or breakfast.
Serve them alongside savory dishes, such as ham or quiche.
They’re also delicious on their own as a snack.
Pairing Suggestions:
These buns pair well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of orange juice or other fruit juice.
They’re a versatile treat that can be enjoyed with both sweet and savory flavors.
Nutritional Information
Here’s an approximate nutritional breakdown per bun (depending on the size and the specific ingredients used):
- Calories: Approximately 200-250
- Protein: 4-6 grams
- Fat: 5-8 grams (mostly from the butter and eggs)
- Carbohydrates: 30-40 grams
- Fiber: 1-2 grams
This is a general estimate. These Hot Cross Buns are a relatively rich and sweet treat. Due to the butter, sugar, and enriched dough.
They do provide some protein and fiber. They’re best enjoyed in moderation.
You can reduce the fat and calories by using less butter.
Print
Hot Cross Buns
Description
These Hot Cross Buns are a traditional Easter treat, and for good reason! I love their slightly sweet, spiced flavor, their soft, tender texture, and the iconic cross on top
Ingredients
For the Buns:
- ¼ cup warm water (about 110°F)
- 1 Tbsp. active dry yeast (from 2 ¼-oz. packets)
- ¾ cup warm milk (about 110°F)
- ½ cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 ½ cups all-purpose flour, plus more for the surface
- 2 ½ tsp. salt
- ¼ cup sugar
- 1 tsp. cinnamon
- Spices: cardamom, nutmeg, allspice (optional)
- ½ cup raisins
- Cooking spray
- 1 egg white
- Splash of milk
For the Icing:
- 1 egg white
- Powdered sugar
- Splash of milk
Instructions
1. Activate the Yeast (if using active dry yeast):
In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.
Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.
2. Combine Wet Ingredients: In a saucepan, combine milk, oil and 1/2 cup sugar. Heat until very warm but not boiling. Turn off the heat and allow to cool to lukewarm (around 30 minutes).
In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the yeast mixture, the lukewarm milk mixture, the melted butter, and 2 of the beaten eggs.
Beat on medium-low speed until combined, about 30 seconds.
3. Add Flour and Salt: Add 4 cups of the all-purpose flour and the salt to the wet ingredients.
Stir with a spatula until a shaggy dough forms.
4. Knead the Dough:
Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise:
Transfer the dough to a large bowl lightly greased with nonstick cooking spray.
Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.
6. Prepare Spice-Sugar Mixture: In a small bowl, combine the remaining ¼ cup of granulated sugar with the cinnamon and any other desired spices (cardamom, nutmeg, allspice).
7. Incorporate Raisins and Spice-Sugar:
Turn the risen dough out onto a lightly floured surface.
Press and stretch the dough to slightly flatten it.
Sprinkle with a couple of tablespoons of the sugar-cinnamon mixture.
Sprinkle on about a third of the raisins.
Fold the dough over on itself. Flatten it again so the dough is “plain” again.
Repeat the sugar/raisin process twice more, until all the raisins are used. You won’t use all the sugar-cinnamon mixture.
Fold the dough one last time.
8. Shape the Buns: Pinch off golf ball-sized bunches of dough.
With floured hands, quickly roll each piece of dough into a ball.
Turn the edges of the dough ball under themselves slightly to create a smooth, round bun.
9. Second Rise: Place the shaped buns on a lightly greased cookie sheet (baking sheet).
Cover the buns loosely with plastic wrap. Allow them to rise in a warm place for at least 30 minutes (an hour or more is better). They should puff up noticeably.
10. Preheat Oven and Prepare Egg Wash:
Preheat the oven to 400°F (200°C).
Mix 1 egg white with a splash of milk to create an egg wash.
11. Brush with Egg Wash and Bake: Brush the tops of the risen buns lightly with the egg wash.
Bake for 20 minutes, or until the tops of the buns have turned golden brown.
12. Cool: Remove the buns from the oven.
Transfer them from the baking sheet to a wire rack to cool completely.
13. Make the Icing:
While the buns are cooling, make the icing.
In a medium bowl, mix 1 egg white with enough powdered sugar to make the icing very thick.
Add a splash of milk, as needed, to achieve a thick but pipeable consistency.
14. Ice the Buns: When the rolls are completely cooled, add the icing to a small plastic bag.
Snip off a small corner of the bag.
Make a cross on each roll with the icing.
Serve and enjoy your delicious, homemade Hot Cross Buns!
Recipe Summary and Q&A
Let’s recap this delicious Hot Cross Buns baking adventure!
Summary: These Hot Cross Buns are slightly sweet, spiced buns traditionally served around Easter. This recipe features a soft, enriched dough studded with raisins, a warm spice blend, and a simple icing cross on top. They’re perfect for sharing!
Q&A:
Q: Can I make these buns ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. You can also bake the buns and store them in an airtight container at room temperature for up to 2 days or in the freezer for longer storage. Reheat gently before serving.
Q: Can I freeze these buns?
A: Yes, you can freeze baked and cooled (un-iced) buns. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before icing and serving.
Q: I don’t like raisins. Can I leave them out?
A: Yes, you can omit the raisins or substitute them with another type of dried fruit, such as currants, cranberries, or chopped dates.
Q: I’m allergic to eggs. Can I make this without eggs? A: There are many egg substitutes available, such as flax “eggs”.
Q: Can I use instant yeast? A: Yes, you can.