Classic Hot Cross Buns
Classic hot cross buns bake up soft, lightly spiced, and beautifully golden with a traditional flour cross and a glossy jam finish. They are perfect for Easter, spring brunch, or any baking day when you want a timeless homemade treat with a warm and comforting flavor.
- Prep Time: 30M
- Cook Time: 25M
- Total Time: 2H55M
- Yield: 12 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups bread flour
1 packet active dry yeast
1 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup raisins or currants
1/2 cup all-purpose flour
5 to 6 tablespoons water
2 tablespoons apricot jam
1 tablespoon warm water
Instructions
1. Add the warm milk, yeast, and a small spoonful of the sugar to a large bowl. Let the mixture sit for 5 to 10 minutes until foamy.
2. Add the remaining sugar, butter, eggs, bread flour, salt, cinnamon, and nutmeg. Mix until a rough dough forms, then fold in the raisins or currants.
3. Knead the dough for 8 to 10 minutes until it feels smooth, soft, and slightly tacky.
4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
5. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball.
6. Arrange the dough balls in a parchment-lined baking pan, cover, and let them rise again for 30 to 45 minutes until puffy.
7. Mix the all-purpose flour and water into a thick pipeable paste. Pipe lines across the buns in both directions to form crosses.
8. Bake at 375°F for 20 to 25 minutes until the buns are deep golden brown.
9. Warm the apricot jam with 1 tablespoon of water and brush it over the warm buns for a glossy finish.
10. Serve warm or at room temperature.
Notes
Use warm milk, not hot milk, so the yeast rises properly. Keep the dough soft and slightly tacky for the best texture. Let the shaped buns rise fully before baking so they turn out light and tender. Store the buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze fully cooled buns for up to 2 months and warm before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 245
- Sugar: 9g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 38mg
Find it online: https://doughdazzle.com/classic-hot-cross-buns/