Description
These sweet and spicy hot cross buns offer a delightful kick of spice and a touch of sweetness, studded with juicy dried fruit and infused with warming spices like ginger and cinnamon. They are perfect for Easter celebrations or any time you crave a comforting, flavor-packed treat.
Ingredients
1 cup warm whole milk (about 110°F)
1/2 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg, room temperature
1 cup raisins or dried currants (soaked in warm apple juice for 15 mins, then drained)
For the Flour Cross & Glaze:
1/2 cup all-purpose flour + 5-6 tbsp water (for the cross paste)
2 tablespoons apricot jam + 1 tbsp hot water (for the glaze)
Instructions
1. In your stand mixer bowl, mix warm milk, 1 tablespoon of sugar, and yeast. Let sit 5 to 10 minutes until foamy.
2. Add remaining sugar, flour, salt, cinnamon, nutmeg, allspice, melted butter, and egg to the yeast mixture.
3. Using the dough hook, knead on low speed for 5 to 7 minutes until the dough is smooth, elastic, and pulls away from the bowl sides but is still a bit sticky.
4. Gently mix in the drained raisins by hand until they are spread evenly.
5. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours until doubled.
6. Punch down the dough and divide it into 12 equal pieces. Roll each into a smooth ball. Place them in a greased 9×13-inch baking dish, leaving a little space between each.
7. Cover with the towel again and let the buns rise for another 45 minutes until puffed and touching.
8. Preheat your oven to 375F (190C).
9. Make the cross paste by whisking 1/2 cup flour with water until thick and pipeable. Put in a zip-top bag, snip a small corner, and pipe lines across the buns horizontally and vertically to make crosses.
10. Bake for 20 to 25 minutes until a rich golden brown.
11. While the buns are hot, mix apricot jam with hot water and brush over the tops for a shiny finish. Serve warm.
Notes
Don’t skip the foamy yeast step! It’s your assurance that your yeast is active and will give you a good rise. If it doesn’t foam, your yeast might be old, and you should start with a fresh packet.
The consistency of the dough is important. It should be soft and slightly sticky but still manageable. Avoid adding too much extra flour during kneading, as this can result in drier buns.
After the first rise, handle the dough gently. Punching it down too aggressively can deflate the air pockets that give the buns their lightness.
Ensure your oven rack is in the center of the oven for even baking. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
Aim for a glaze that is thick enough to coat the tops but thin enough to drizzle easily. It will set slightly as it cools.
- Prep Time: Approximately 45 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Cuisine: Easter