Easy Hot Cross Buns Recipe
These hot cross buns feature a soft and fluffy lightly spiced yeast dough dotted with currants or raisins and a simple vanilla glaze on top.
Servings: 12 buns
Ingredients
BUNS
- 1 cup (240mL) warm milk I prefer whole but any will be fine
- 3 Tablespoons (38g) granulated sugar
- 2 and ¼ teaspoons (7g) dry active yeast (or one package) not instant or rapid rise
- 1 cup (240mL) boiling water
- ¾ cup (120g) currants or raisins1
- 6 Tablespoons (85g) unsalted butter melted
- 2 large eggs room temperature
- 1 and ¼ teaspoon salt
- 5 cups (600g) all-purpose flour be sure to measure properly
- ½ teaspoon ground cinnamon2
- ¼ teaspoon ground nutmeg2
FLOUR CROSS
- ½ cup (60g) all-purpose flour
- ¼ cup (60mL) water
GLAZE
- ½ cup (60g) powdered sugar
- 2 Tablespoons (30mL) milk
- ½ teaspoon vanilla extract
Instructions
BUNS
- Pour the warm milk into a large bowl, then add the sugar and the yeast mixture. Stir everything together, set aside, and allow to sit for 5 minutes to proof. Alternatively, you can use a stand mixer if you don't want to mix the dough by hand.
- Add the currants or raisins to the boiling water. Set them aside and allow them to soak until you need them.
- Once the yeast is proofed, add the melted butter, eggs, and salt to the milk/sugar/yeast mixture and whisk or stir to combine.
- Add the flour, cinnamon, and nutmeg, and stir (or mix with the dough hook on a stand mixer) until a cohesive dough forms. It may be shaggy at this point, but that's ok.
- Turn the dough out onto a lightly floured surface, and knead the dough by hand for 8-10 minutes until it is smooth and elastic. The surface should not be sticky and it should resemble the surface texture of PlayDoh. If you are using a stand mixer, you can continue to use the dough hook for 8-10 minutes. When the dough is fully kneaded, pat it into a disc about 8" in diameter (this does not need to be measured or perfect).
- Strain or drain the currants or raisins then pat dry with a clean kitchen towel, blotting out as much moisture as you can. Pour the dry currants onto the disc, then continue to knead for another minute or two to disperse the currants. A lot of them will fall out, and that's ok. Just collect them as you knead and they will work themselves into the dough.
- When your currants are evenly dispersed, place the dough in an oiled bowl, turning it over to coat, then cover with a kitchen towel and allow to rise until doubled in size, about 1 hour.
- After dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12" long rectangle or log, then cut into 12 equal pieces. Alternatively, you can use a kitchen scale to portion the dough into 12 pieces equal in weight.
- Spray a 9" x 13" baking dish with nonstick spray. Set aside.
- Shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed buns into the prepared pan, spacing them out evenly (4 rows of 3).
- Cover the buns with a kitchen towel and allow to rise at room temperature for 1 hour.
FLOUR CROSS
- Arrange a rack in the middle of the oven, then preheat the oven to 375ºF (190ºC).
- While the oven heats, make the flour mixture for the flour cross: add the flour and water to a small bowl, then whisk or stir together until smooth. It should be a thick consistency but piped easily. You can add more flour or more water to adjust this texture, but as written, the consistency should work well.
- Spoon the flour paste into a piping bag (no piping tip necessary) or zip-top bag. Snip off a small piece at the corner of the bag, then pipe a line down the center of each row of buns, then repeat in the other direction (you should be making a cross shape on each bun).
- Bake the hot cross buns for 25-30 minutes, or until golden brown on top, then remove from the oven and allow to cool while you make the glaze.
GLAZE
- In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk or stir until smooth.
- Brush the glaze over the hot buns with a pastry brush, then serve immediately. Buns will stay fresh at room temperature up to 3 days. Buns freeze well, up to 3 months. Thaw at room temperature.
Video
Notes
- Currants or raisins: these are what are typically in hot cross buns, but you can use either. You could also consider golden raisins, dried cranberries, or any other dried fruit you like. You can also try a combination! Just stick to the ¾ cup measurement.
- Spices: you can actually use any spices you wish in this recipe for hot cross buns. Keep in mind that cinnamon can inhibit yeast dough from rising, so do not exceed 1 teaspoon of ground cinnamon if you want to add more than listed in this recipe. Consider allspice, cloves, and ginger in addition to the cinnamon and nutmeg listed.
- To make ahead: lay plastic wrap directly on the shaped rolls and refrigerate up to 18 hours (do not add the flour cross). Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ hours before baking them, then proceed with making the flour paste.
- Halve this recipe: this recipe halves beautifully. Roll into a 6" log instead of 12" and cut into 6 pieces. Rise and bake times are the same, though you may need a smaller pan (I usually use a pie plate for 6 rolls).
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1bun | Calories: 343kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 269mg | Potassium: 184mg | Fiber: 2g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 3mg
