Description
This simple Hot Cross Buns recipe is both delicious and steeped in the tradition of enjoying them at Easter. These homemade hot cross buns feature a soft and fluffy texture with a perfect combination of spices like cinnamon, nutmeg and cloves. The sweet texture and flavor of the the raisins and the glaze on top of the cross pair with spices for the best buns ever!!
Ingredients
1 1/4 cups whole milk
2 1/4 teaspoon active dry yeast
4 1/4 cups all-purpose flour, 500 grams
1/4 cup + 2 teaspoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, melted
1 egg at room temperature
1 cup raisins
Cross
1/3 cup all-purpose flour
4 teaspoons granulated sugar
4 tablespoons water
Glaze
1/3 cup water
2 tablespoons sugar
2 whole cloves
1 small cinnamon stick
2 2-inch pieces orange peel
Instructions
- Heat milk until warm, around 110 degrees, about 1 minute in the microwave. Sprinkle in yeast and 2 teaspoons of sugar, stir to combine, allow to sit until foamy and yeast is activated, 3-4 minutes. Whisk in melted butter and egg, set aside.
- In the bowl of a stand mixer whisk together the flour, sugar, salt, cinnamon, nutmeg, and cloves until well combined.
- Using the dough hook attachment, add the milk mixture to flour mixture, mix on medium low until dough begins to form, 1-2 minutes. Continue to knead dough until a smooth, slightly tacky dough is formed, 8-10 minutes.
- Turn dough out onto a lightly floured surface. Knead in the raisins, by adding ¼ cup of raisins at a time, turning the dough in on itself to incorporated, 2-3 minutes.
- Place dough into a lightly greased bowl, cover, and rise for 1 ½ hours.
- To shape buns, lightly grease a 9×13 inch baking dish with cooking spray. Turn dough out onto a lightly floured surface. Cut dough roughly in half, cut each half into 6 equal sized pieces, making 12 pieces of dough. Pieces of dough can be weighed to ensure equal sizing, each roll will weigh around 90 grams, depending on the amount of dough.
- Turn piece of dough in on itself toward the center, making a ball shape of dough. Place ball seam side down, cup hand and using a circular motion, roll dough against the surface until a taunt ball of dough is formed. Evenly space buns in prepared pan, cover and allow to rise for 1 ½ hours.
- 30 minutes before the buns are ready to bake, preheat oven to 400 degrees.
- To make the cross, in a small bowl whisk together the 1/3 cup of flour, sugar, and water, mixing until just combined and no lumps remain, 30-40 seconds.
- Pour mixture into a piping bag or Ziploc bag. Cut a small hole in the corner of the bag. Right before baking pipe the cross shape on the buns. Pipe mixture evenly across the center of the 4 rows of buns, turn pan 90 degrees, then pipe mixture over the 3 long rows, making the cross shape on each bun.
- Bake buns for 20 minutes, if buns are becoming too dark, tent with foil the final 3-4 minutes of baking. Remove from oven and immediately brush a light coating of the orange glaze over the buns. Allow to cool on a wire rack for 5-10 minutes. Remove rolls from pan, and finish cooling on wire rack.
- While the buns bake prepare the orange glaze. In a small saucepan, add water, sugar, orange peel, cloves, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally. Allow mixture to boil for 2 minutes, remove from heat, discard peel, cloves, and cinnamon stick.
- Bake buns for 20 minutes, remove from oven and immediately brush a light coating of the orange glaze over the buns. Allow to cool on a wire rack for 5-10 minutes. Remove rolls from pan, and finish cooling on wire rack.
Notes
Storage instructions:
The buns can be stored in an airtight container at room temperature for up to 3 days.
Freeze using freezer bags or a freezer-safe container for up to 2 – 3 months. Thaw at room temperate as needed.
- Prep Time: 15 minutes
- Rise time: 3 hours
- Cook Time: 20 minutes
- Category: Easter
- Method: Oven Baked
- Cuisine: English
