Hot Cross Buns

Square cropped image of buns on blue plate up close

Print Recipe

5 from 3 votes

Tender, soft Hot Cross Buns with a spiced dough with raisins are a traditional Easter recipe.

Prep Time20

Cook Time20

Rising Time1 30

Total Time2 10

Course: Side Dish

Cuisine: American

Servings:

Calories: 361kcal

Author: Julie Evink

Ingredients

Buns

1 packet active dry yeast (2 ¼ teaspoons)
¾ c. warm milk about 105-110 degrees F
¼ c. granulated sugar
3-3 ½ c. all-purpose flour
1 tsp ground cinnamon
¼ tsp ground allspice
1 tsp salt
¼ c. unsalted butter softened
2 large eggs room temperature
1 c. raisins plumped in hot water and drained

Glaze

1 large egg
1 Tbsp milk
Icing
1 ½ cups powdered sugar
4-5 teaspoons milk

Instructions

In a small bowl, add milk and sugar, sprinkle yeast over the top of mixture. Let set until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups flour, cinnamon, allspice and salt.
Then create a well in the center of flour mixture. Add yeast mixture, butter and eggs.
Mix together using a stand mixer or wooden spoon until well combined.
Stir in plumped raisins until well incorporated.
Turn dough onto floured surface to knead or use the dough hook on stand mixer to knead the dough.
Add more flour if it is sticky a little at a time. Form a ball and place back into mixing bowl.
Cover with plastic wrap and place in warm area to rise until doubled, about 1 hour.
Coat 13x9 inch baking dish with butter.
Punch down dough and turn onto floured surface. Then divide dough evenly and shape into balls, about 14-16 dough balls.
Place balls on baking sheet, cover with towel and let rise until doubled, about 30-45 minutes
Preheat oven to 375 degrees F.
Optional: score the top of the rolls using a knife with a cross pattern
In a small bowl, whisk together glaze ingredients until smooth then brush over the top of the buns.
Place in preheated oven and bake for 20-25 minutes at 375 degrees F or until lightly browned.
Remove from oven and let cool slightly, transfer to wire rack to cool completely.
In a small bowl, whisk together ingredients for icing, it should be thin enough to pipe onto buns easily but not too thin.
Transfer to plastic bag and snip off the corner of the bag. Pipe a cross onto each bun. Allow icing to set to firm up.
Store in airtight container

Notes

Yeast Tips: Before you make the rolls, double-check the expiration date for the yeast. If it’s expired, toss it and use a new packet. Also, be sure to use warm milk between 105 to 110°F – if it’s too hot, it can kill the yeast. If it’s too cold, it might not activate.

You don’t need a stand mixer! It is a lot easier to make and knead the dough with a mixer, but you can mix the dough with a spoon and knead it by hand. It will just take longer.

Storage Tip: Hot cross buns will keep in an airtight container for two to three days. I wouldn’t’ make them more than a day in advance – that way they’re really fresh when you serve them

Nutrition