Description
Classic British Hot Cross Buns are sweet, spiced bread rolls traditionally enjoyed at Easter. This recipe yields soft, fluffy buns filled with juicy raisins and fragrant orange zest. Each bun is topped with a signature cross made from a simple flour paste and finished with a glossy apricot jam glaze for a perfect touch of sweetness and shine.
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup raisins or currants
- 1/4 cup orange zest
- 1/2 cup warm water
Cross Paste:
- 1/2 cup all-purpose flour
- 5 tablespoons water
Glaze:
- 1/4 cup apricot jam or honey, warmed
Instructions
- Activate Yeast: In a large bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let it rest for 5 to 10 minutes until foamy to activate the yeast.
- Combine Ingredients: Add remaining sugar, melted butter, egg, salt, cinnamon, nutmeg, and orange zest to the yeast mixture. Gradually stir in flour to form a soft dough, then fold in the raisins or currants evenly throughout.
- Knead Dough: Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, developing gluten for a soft texture.
- First Rise: Place dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape Buns: Punch down the risen dough and divide it into 12 equal pieces. Shape each into smooth balls and arrange them in a greased 9×13-inch baking dish, spacing them evenly.
- Second Rise: Cover the shaped buns and allow them to rise again for 30 to 40 minutes until puffed and nearly doubled.
- Prepare Cross Paste: Mix 1/2 cup flour with 5 tablespoons water to form a thick paste. Transfer this to a piping bag or plastic bag with the tip cut off to pipe crosses on top of each bun.
- Pipe Crosses: Preheat oven to 375°F (190°C). Pipe a cross atop each bun using the flour paste.
- Bake: Bake the buns in the preheated oven for 20 to 25 minutes until they are golden brown and cooked through.
- Glaze and Cool: Warm apricot jam or honey and brush it over the hot buns for a shiny, sweet finish. Let the buns cool slightly before serving.
Notes
- For enhanced flavor, soak the raisins in warm orange juice for 10 minutes prior to adding to the dough.
- Best enjoyed warm with a pat of butter for a classic taste experience.
