Hot Cross Bun Recipe

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Freshly baked Hot Cross Buns on a wooden plate.

Once you pull these homemade Hot Cross Buns from the oven, golden brown and filled with warm spice, you will know they were worth the effort. With their soft texture and hint of citrus, they are the perfect treat for Easter or any time you want fresh, bakery-style buns right at home.

Course Bread

Cuisine British

Keyword buns, Easter, Easter bread, hot cross buns

Prep Time 15

Cook Time 25

Rise Time 2 30

Total Time 3 10

Servings

Calories 299kcal

Author Maike Corbett

Equipment

Stand Mixer use both whisk and dough attachment
Microplane Zester
Mixing Bowl Set
Meat Thermometer

Ingredients

Dough

2 ¼ teaspoons dry active yeast
¼ cup water warm - 90º Fahrenheit
⅓ cup granulated sugar divided
½ cup milk 2%
½ cup butter unsalted
½ teaspoon salt
5 ½ cups all-purpose flour
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs room temperature
⅔ cup raisins
1 teaspoon orange zest zest of ½ orange

Flour paste

½ cup all-purpose flour
⅓ cup water

Egg wash

1 large egg room temperature
1 tablespoon water

Instructions

MAKING THE DOUGH

In a small bowl add the dry active yeast, warm water (warmed to no higher than 90º Fahrenheit), and 1 tablespoon of sugar. Stir to combine. Set aside for 3-5 minutes to allow the yeast to activate.
In a saucepan add the remaining sugar, milk, butter, and salt. Set over medium heat and warm the mixture until it reaches about 90º Fahrenheit. The mixture will be warm to the touch but not hot and the butter will just start to melt.
Add and combine 2 cups of flour, cinnamon, and nutmeg into the bowl of a stand mixer.
Pour the yeast mixture and then milk mixture into the bowl. Use the whisk attachment and stir to combine. Add the eggs one at a time, stirring between each addition. Replace the whisk attachment with the dough hook attachment.
Slowly add the remaining flour ⅓ cup at a time allowing the flour to become fully incorporated before adding more. Enough flour has been added when the dough remains sticky but begins pulling away from the sides of the bowl. Add the raisins and orange zest.
Set the stand mixer to medium and knead the dough for 3 minutes. This allows the raisins and orange zest to be fully combined and knead the dough. During the kneading process the dough becomes softer and less sticky.

RISE AND SHAPE

Turn the dough out onto a clean dry surface. Clean the bowl and add a small amount of baking spray or a drizzle of oil. Place the dough back into the mixing bowl, and cover it with some plastic wrap or a kitchen towel. Place in a warm spot and allow it to double in size. About 2 hours.
Line a baking sheet with a piece of parchment paper, and set aside. Once the dough has doubled in size, turn the dough out onto a clean dry surface.
Divide the dough evenly into 15 pieces. Shape the pieces of dough into balls. Transfer the dough balls to the prepared baking sheet. Set aside and allow them to rise for about 30 minutes.

FLOUR PASTE

In a small bowl add ½ cup of all-purpose flour and ⅓ water. Stir to combine until it becomes a paste.
Transfer the paste to a piping bag or a plastic zip bag. Cut the tip off the piping bag or cut a small piece of a corner of a zip bag. Gently pipe crosses over the top of the dough balls.

EGG-WASH AND BAKE

Preheat the oven to 375º Fahrenheit.
Whisk one egg and a tablespoon of water in a small bowl.
Use a pastry brush to carefully brush the tops with the egg wash. Avoid smearing the flour paste crosses.
Bake for 25 minutes or until the tops are golden brown and the rolls sound hollow when tapped. Allow the rolls to cool for 15 minutes and enjoy.

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