Description
Delicious traditional British Hot Cross Buns, soft and spiced with cinnamon and nutmeg, studded with raisins and orange zest, perfect for Easter or any cozy gathering. These sweet buns are baked to golden perfection and finished with a classic sugary cross glaze.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup raisins or currants
- 1/4 cup orange zest
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Prepare the dough mixture: In a large bowl, combine 2 cups of the flour with sugar, active dry yeast, ground cinnamon, ground nutmeg, and salt. Add the warm milk, melted butter, and eggs. Mix thoroughly until smooth to start forming the dough.
- Knead the dough: Gradually add the remaining flour while mixing until a soft dough is formed. Transfer the dough onto a floured surface and knead by hand for about 8 to 10 minutes, until the dough becomes smooth and elastic, indicating proper gluten development.
- First rise: Place the kneaded dough into a greased bowl and cover it. Let it rise in a warm, draft-free spot for about 1 hour until it has doubled in size, which activates the yeast and develops flavor.
- Incorporate fruit and zest: Once risen, punch down the dough gently to release air. Knead in the raisins (or currants) and the orange zest evenly throughout the dough, ensuring every bun will have a flavorful touch.
- Shape the buns: Divide the dough into 12 equal portions. Shape each portion into a smooth bun and place them on a greased baking sheet, spaced slightly apart.
- Second rise: Cover the shaped buns with a clean towel or plastic wrap and let them rise again for 30 to 40 minutes until puffy and nearly doubled.
- Preheat and bake: Preheat your oven to 375°F (190°C). Bake the buns in the oven for 18 to 20 minutes, or until they turn golden brown on top and sound hollow when tapped.
- Prepare the glaze: While the buns cool slightly, mix the powdered sugar with 1 to 2 tablespoons of milk to create a thick but pipeable glaze.
- Decorate the buns: Pipe or spread crosses on top of each bun with the glaze for that iconic hot cross bun look. Serve the buns warm or at room temperature for the best flavor and texture experience.
Notes
- For a richer and juicier texture, soak the raisins or currants in warm water or juice for 10-15 minutes before adding them to the dough.
- You may add 1/4 teaspoon of ground allspice or cloves to deepen the spice flavor if desired.
- Instead of icing crosses after baking, you can make crosses using a flour paste (flour and water) and pipe them on the buns before baking for a more traditional appearance.
