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Traditional Hot Cross Buns with a Soft, Spiced, Glossy Finish

traditional hot cross buns with white crosses and glossy tops on a cooling rack
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Traditional hot cross buns are soft, fluffy, lightly sweet buns filled with raisins and warm spices, then finished with classic crosses and a glossy glaze. They make a beautiful Easter bake and bring timeless homemade flavor to the table.

Ingredients

Scale

4 cups all-purpose flour

1 packet active dry yeast

1 cup warm milk

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup raisins or currants

1 teaspoon vanilla extract

1 teaspoon orange zest

For the cross:

1/2 cup all-purpose flour

5 to 6 tablespoons water

For the glaze:

2 tablespoons apricot jam

1 tablespoon warm water

Instructions

1. Stir the warm milk, yeast, and a small pinch of sugar together in a large bowl. Let the mixture sit for 5 to 10 minutes until foamy.

2. Add the remaining sugar, melted butter, eggs, vanilla extract, salt, cinnamon, nutmeg, allspice, and orange zest. Mix well.

3. Add the flour gradually and mix until a soft dough forms. Fold in the raisins or currants.

4. Knead the dough for 8 to 10 minutes on a lightly floured surface until smooth and elastic.

5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.

6. Press the dough down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball.

7. Arrange the dough balls in a greased or parchment-lined 9×13-inch baking pan. Cover and let them rise again for 45 minutes to 1 hour until puffy.

8. Mix the flour and water for the cross into a thick paste. Spoon it into a piping bag or zip bag, then pipe crosses over the buns.

9. Bake at 375°F for 20 to 24 minutes until the buns are deep golden brown.

10. Warm the apricot jam with the water, stir until smooth, and brush the glaze over the warm buns before serving.

Notes

Keep the dough soft for the best texture. Too much flour can make the buns heavy.

Let both rises finish fully so the buns bake up light and tender.

Use a thick cross paste so the lines stay neat while baking.

Brush the glaze on while the buns are still warm for a shiny finish.

Store leftovers in an airtight container and warm slightly before serving.

Nutrition

Find it online: https://doughdazzle.com/traditional-hot-cross-buns/