Hot Cross Buns Recipe

Hot Cross Buns Recipe

Make Hot Cross Buns Recipe now: warm, spiced raisin buns with a citrus glaze, perfect for brunch and sharing.

Prep Time110 minutes
Cook Time20 minutes
Total Time130 minutes
Yield12

Ingredients

Instructions

Step 1: Activate the Yeast

Warm the milk gently until lukewarm and stir it with the granulated sugar and instant yeast in a large mixing bowl. Set it briefly and watch for that small foamy bloom on the surface — this tells you the yeast is alive and ready. Keep the bowl on your painted white pine surface with a small glass measuring jug for the milk and a tiny ramekin for the yeast so everything feels calm and organized.

Step 2: Whisk the Dry Spices and Raisins

In a separate medium bowl, whisk the all-purpose flour with the kosher salt, ground cinnamon, ground nutmeg, and ground allspice until the spices are evenly distributed and the flour is aromatic and speckled. Fold the raisins through the dry mix so they’re evenly coated and won’t sink all to one side later; this keeps distribution uniform and prevents clumps in the dough.

Step 3: Combine Wet Ingredients

Whisk the two room-temperature eggs lightly, then add them and the melted butter to the proofed, foamy milk-and-yeast mixture. Use a small ceramic bowl for the eggs and a glass jug for the melted butter to keep the visual rhythm of vessels consistent — it helps the process feel tidy and predictable.

Step 4: Mix and Knead to Form a Smooth Dough

Attach the dough hook and mix the wet mixture briefly to combine, then add the flour-and-spice mixture in two additions. Continue mixing on low for 4–5 minutes until the dough comes together into a soft, slightly tacky mass that pulls away cleanly from the sides of the bowl; if it seems sticky, dust a little flour and keep mixing until it holds shape. A few scattered flour specks on the rim and the dough hook resting across the bowl rim tell the story of work in progress.


Step 5: First Rise — Doubled and Puffy

Cover the bowl with a clean towel and let the dough rise in a warm spot until doubled in size, about 45–60 minutes. The dough should look noticeably puffed, with a smooth, slightly domed surface and tiny gas bubbles just under the skin. If your kitchen is cool, the gentle warmth of an oven on its low setting will speed this along — but the visual cue is the same: the dough should be airy and light to the touch.

Step 6: Divide, Shape, and Arrange in a Rectangular Pan

Punch the dough down gently, gather it on a lightly floured surface, and divide it into twelve even pieces. Roll each piece into a smooth ball and place them snugly into a greased 9x13‑inch rectangular baking pan, arranged in three rows of four so they rise into one cohesive tray. This geometry — a rectangular grid of plump rounds — sets up the final presentation and ensures even baking.

Step 7: Second Rise and Preheat

Cover the pan with a towel and let the buns rise again in a warm spot until puffy, about 45 minutes, while you preheat the oven to 350°F. The buns should look soft and pillowy, just touching one another at the seams and ready to take on a golden tone in the oven.

Step 8: Egg Wash, Cross Paste, and Bake

Whisk a large egg with a few teaspoons of water and brush a thin sheen over the risen buns for a glossy, deep golden finish. Mix the flour and water into a paste, transfer it into a piping bag (or a sealable bag with the corner snipped), and pipe thin straight crosses over each bun in neat, even strokes. Bake the tray until the buns are golden brown and carry a warm, spicy aroma, then remove and let them rest for a few minutes so the crumb sets.

Step 9: Glaze and Serve

Whisk the powdered sugar with milk and a touch of orange zest until smooth, then brush the glossy citrus-scented icing over the warm buns so it pools slightly in the seams and glistens on the crust. For serving, slice one bun open to reveal the soft, fragrant interior studded with raisins and leave the tray on the white painted pine surface so the rustic parchment and the tray’s rectangular geometry read clearly in the final close-up.


Notes