Classic Hot Cross Buns

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With Easter just around the corner, there's no better time to whip up a batch of sweet homemade Hot Cross Buns! Once you discover how easy it is to make your own buns, you will never go back to the shop-bought ones again! While it is traditional to make them for Good Friday, they are great all year round, whenever you are craving a nice treat.

Super fluffy, delicious, breakfast buns that are flavored with orange, warm spices, raisins, and finished with a cross on top. The ultimate treat for your Easter feast!
WHAT ARE HOT CROSS BUNS?

Hot cross buns are sweet, lightly spiced buns marked with a cross on top traditionally made or eaten on Good Friday, marking the end of the Christian season of Lent.
It is believed that the iconic bun first appeared in 12th Century, where English Monks would decorate the freshly baked treat with a piped dough cross on Good Friday to commemorate the Day of the Cross. They have been associated with the Easter holiday ever since.

The bun itself is symbolic of Christian Faith, with the white cross on top representing the crucifixion of Jesus.
Here are some more Easter Desserts that you will love: CAN THE HOT CROSS BUNS BE MADE IN ADVANCE?

Yes, but make sure to plan in advance when you want to bake the buns. This is because Hot Cross Buns typically require resting time for rising and proofing.

Prepare the dough, allow it to rise for 1-2 hours until doubled in size, form into balls, arrange the balls on a lined baking sheet as usual. Wrap tightly with plastic wrap and refrigerate for up to 1 day.
When ready to bake, take your buns out from the refrigerator and put them in a very warm place. Once the fridge chill is gone and the dough is back at room temperature, start the Rise #2 as per the recipe.

HOW LONG DO HOT CROSS BUNS KEEP?

These buns are best eaten the day fresh out of the oven! However they will keep for 3-4 days when kept in an airtight container at room temperature.
To reheat the buns, heat the oven to 150°C , place the buns onto a baking tray and cover them with kitchen foil. Heat for 5-10 minutes, then remove from the oven and serve.

EXPERT TIPS:

Here are a few tips to keep in mind while making these Classic Hot Cross Buns:

  • Make sure the yeast you are using for the recipe is fresh. Don’t use yeast that’s been around your pantry for a long time and has past its expiry date.
  • When using yeast, it's important to use warm water (not boiling hot) and avoid temperatures that are too hot or too cold, as this can kill or slow down the yeast.
  • I highly recommend using a kitchen scale rather than relying on measuring cups for the most accurate measurement!
  • The rising of the dough will depend on how warm your kitchen is. A warm spot in your kitchen is the best place for bread dough to rise.
  • The dough will be on the stickier side after mixing. The stickier the dough, the softer and more moist the buns will be. By the time it has finished the first proof, it will be less sticky and is easy to form into buns.


If you made these Classic Hot Cross Buns, I would love to know how they turned out! Please let me know by leaving a comment below.



Classic Hot Cross Buns Classic Hot Cross Buns
Author: Happily Cooking
Preparation Time:
Rising Time:
Baking Time:
Servings: 12 buns
Calories per serving: 296kcal




Ingredients:
    For the Dough
  • 3 3/4 cups bread flour or all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup whole milk, warm
  • 1 (7g) packet active dry yeast
  • 6 Tablespoons unsalted butter, melted
  • 1/2 cup + 1/2 teaspoon granulated sugar, divided
  • 2 large eggs, at room temperature
  • 2/3 cup raisins

    • For the Crosses
  • 1/3 cup all purpose flour
  • 1/4 cup water

    • For the Glaze
  • 2 Tablespoons apricot jam
  • 4 teaspoons water

Instructions:
    For the Dough
  1. Place the raisins in a bowl and cover with 1 cup of boiling water. Allow them to soak for 10 minutes, then drain well, and set aside.
  2. In a large bowl, combine the flour, salt, cinnamon, allspice and nutmeg, and mix until everything is well combined.
  3. In the bowl of a stand mixer, stir together the milk, ½ teaspoon sugar, and the yeast. Let the mixture sit for about 10 minutes until it’s very foamy on top, and the yeast has bloomed.
  4. To the yeast mixture, add the remaining ½ cup of sugar, 1egg and the melted butter. Then, add the flour mixture. Attach the dough hook and mix on low speed to start combining. Once the ingredients are mostly incorporated, increase the speed to medium-low and continue mixing until a sticky and elastic dough has formed.
  5. Mix in the drained raisins and knead for 30 more seconds. Transfer the dough to a lightly oiled bowl, and turn to coat the dough in oil. Cover and allow it rise for about 1- 2 hours or until it has doubled in size.
  6. Lightly grease a 9×13-inch baking pan with baking spray.
  7. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces. To shape each piece into a ball, gather the edges into the center and pinch them together. Flip the ball over, cup your hand around it, and move your hand in a circular motion. This will create tight smooth dough balls.
  8. Place the dough balls in the prepared pan spacing them equally apart. Cover and allow them to rise for about 30 minutes.
  9. After 30 minutes of rise time, preheat the oven to 190°Celsius.
  10. When the buns have risen, beat the remaining egg with 1 teaspoon of water and brush the tops lightly with egg wash.
    For the Cross Topping
  1. In a small bowl, stir together the flour and water until a thick paste forms. Transfer it to a piping bag or a ziptop bag with one corner cut off.
  2. Pipe a straight line through the center of each bun. Repeat making the second set of lines perpendicular to the first set, forming a cross on top of each bun.
  3. Bake for 20 minutes or until they are golden brown.
    For the Glaze
  1. Place the apricot jam and water in a bowl, microwave for 30 seconds, and mix to combine.
  2. While the buns are still warm, brush them with the jam mixture.
  3. Slice the buns, spread some butter, and serve them warm.

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