Hot Cross Buns

This hearty hot cross bun recipe has become a staple in our home, extending far beyond the Easter season to grace our table throughout the year. The warm spices and plump raisins create a comforting treat that brings everyone to the breakfast table with anticipation.

I first discovered the magic of homemade hot cross buns when trying to recreate my grandmother's Easter tradition. What started as a seasonal project quickly became my family's most requested weekend treat, with my children eagerly helping to pipe the crosses on top.

Ingredients

• Lukewarm water: Helps activate the yeast properly without killing it. Aim for around 100°F for optimal results
• Sugar: Feeds the yeast and adds sweetness to the dough. Regular granulated works perfectly
• Regular yeast: Creates the light, airy texture. Make sure yours is fresh for proper rising
• All purpose flour: Forms the structure. I prefer unbleached for a slightly better flavor
• Salt: Enhances all flavors and controls yeast activity. Even a pinch makes a difference
• Cinnamon: Adds that distinctive warm spice. Use fresh cinnamon for the best aroma
• Melted butter: Creates tenderness in the finished buns and adds richness
• Eggs: Provide structure, color, and richness. Reserve that yolk for the perfect glossy tops
• Pure vanilla extract: Brings depth of flavor. Always use real extract for best results
• Sultana or golden raisins: Offer juicy sweetness in every bite. Choose plump ones
• Powdered sugar: Creates the perfect cross topping. Sift it for the smoothest glaze

Step-by-Step Instructions

Activate The Yeast:

Dissolve sugar in warm water around 100°F, then sprinkle yeast over the surface without stirring. Allow to sit untouched for 15 minutes until foamy. This resting period ensures your yeast is alive and ready to work its magic in your dough.

Create The Dough Base:

Combine flour, salt, cinnamon and sugar in a mixing bowl or stand mixer with dough hook. This dry mixture creates the flavor foundation for your buns. Mix thoroughly to distribute the spices evenly throughout.

Add Wet Ingredients:

Pour in the activated yeast mixture along with melted butter, egg, egg white, and vanilla extract. The liquid ingredients bring richness and contribute to the soft texture that makes these buns irresistible.

Knead The Dough:

Mix with dough hook for about 5 minutes or by hand with a wooden spoon until combined, then knead by hand for 10 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl. Add small amounts of flour if dough feels too sticky.

Incorporate The Raisins:

Gently hand knead the raisins into the dough until evenly distributed. This careful hand incorporation prevents crushed fruit and ensures whole raisins throughout each bun.

First Proof:

Cover the dough and let stand in a draft free warm place for 30 to 40 minutes. During this time, the yeast feeds on sugars in the dough, creating carbon dioxide that makes your dough expand.

Shape The Buns:

Grease a 9x13 inch baking pan. Divide the dough into 12 equal portions and shape into smooth balls by pulling the dough underneath itself to create tension on the surface. Place them evenly in the prepared pan.

Second Proof:

Allow the shaped buns to rise for about an hour until doubled in size. This second rise develops flavor and ensures proper texture. The buns should be touching slightly when fully risen.

Create Glossy Tops:

Whisk reserved egg yolk with water and brush over the tops of the risen buns. This creates that characteristic golden, shiny finish that makes hot cross buns so appealing.

Bake To Perfection:

Bake at 350°F for 30 to 35 minutes until deeply golden. The internal temperature should reach about 190°F if using a thermometer. The buns will sound hollow when tapped on the bottom if fully baked.

Cool Slightly:

Remove from pan and rest on a wire rack for 15 to 20 minutes. This cooling period allows the structure to set while still keeping the buns warm enough for the glaze to adhere properly.

Add The Crosses:

Mix powdered sugar, vanilla, and just enough milk for a thick, pipeable glaze. Transfer to a piping bag or ziplock with corner snipped and pipe crosses onto each bun while still warm. The contrast of white crosses against golden buns creates that classic appearance.

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The cinnamon in this recipe reminds me of Sunday mornings with my grandmother. She would add an extra pinch saying that cinnamon was the secret to happiness in baking. Every time I make these buns, that warm aroma fills our kitchen and brings back those precious memories of baking alongside her.

Make Ahead Options

The beauty of this recipe lies in its flexibility for busy schedules. You can prepare the dough through the first rise, then shape the buns and place them in the refrigerator overnight. The cold environment slows yeast activity without stopping it completely. The next morning, simply remove the pan from the refrigerator and allow the buns to come to room temperature for about 30 minutes before proceeding with the egg wash and baking. This method actually enhances flavor development through slow fermentation.

Perfect Pairings

Hot cross buns reach their peak enjoyment when served slightly warm with a generous spread of salted butter that melts into all the nooks and crannies. For a more decadent treat, whipped honey butter or orange marmalade complements the spices beautifully. During Easter celebrations, I serve these alongside a spring vegetable frittata and fresh fruit for a balanced brunch. The slight sweetness of the buns provides a perfect counterpoint to savory breakfast dishes.

Troubleshooting Tips

If your dough seems too sticky during kneading, resist the urge to add too much additional flour. A slightly tacky dough produces softer buns. Instead, lightly oil your hands or use a bench scraper to handle the dough. When proofing, if your kitchen is cold, create a warm environment by placing the covered dough near a preheating oven or on top of a dryer that has been running. The ideal temperature for proofing is between 75°F and 85°F.

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Frequently Asked Questions

→ What is the best way to proof the dough?

Proof the dough in a draft-free, warm spot for 30-40 minutes for the first rise and about an hour for the second. A slightly warm oven is ideal for consistent results.

→ Can I substitute golden raisins for sultanas?

Yes, golden raisins or even regular raisins can be substituted for sultanas without affecting the texture or flavor of the buns.

→ Why does the dough need to be kneaded by hand with the raisins?

Kneading the raisins by hand ensures they remain intact, as an electric mixer may crush them and affect the texture of the buns.

→ How do I make the vanilla glaze for topping?

Mix icing sugar, vanilla extract, and a small amount of milk until a thick, smooth consistency is achieved. Pipe it onto the buns once they have cooled slightly.

→ What can I use if I don't have a piping bag for the glaze?

A Ziploc bag with a small corner snipped off works well as an alternative for piping the glaze onto the buns.