Hot Cross Buns
Make Hot Cross Buns: warm, spiced, fruit-filled rolls with glossy tops—bake a cozy batch today.
Ingredients
- 1 cup milk
- ½ cup granulated sugar (+ 1 teaspoon sugar, divided)
- 1 teaspoon salt
- ⅓ cup unsalted butter (room temperature)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 large eggs (divided use, room temperature )
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 4-5 cups all purpose flour
- ¾ cup raisins (or currants)
- 2 teaspoons orange zest
- ⅓ cup all-purpose flour
- ¼ cup water*
Instructions
Step 1: Warm the milk and dissolve the fats and sugar
Gently heat the milk in a small saucepan until tiny bubbles form at the edges — just before a simmer — then remove from heat. Stir in the granulated sugar and the salt so the crystals dissolve, then add the room-temperature butter and stir until it melts into a glossy, slightly creamy liquid. Allow this mixture to cool to lukewarm (about 110°F) so it’s warm to the touch but not hot.
Step 2: Bloom the yeast
In a separate small bowl combine the active dry yeast with warm water and a teaspoon of sugar. Let it sit undisturbed for about 10 minutes until it becomes frothy and fragrant, a clear sign the yeast is alive and ready.
Step 3: Combine wet ingredients and spices
Whisk the cooled milk-butter-sugar mix with the foamy yeast, then beat in two of the room-temperature eggs until smooth. Stir in the ground cinnamon, cloves, and nutmeg — this makes a warmly spiced, silky batter that will flavor the whole dough.
Step 4: Add flour and begin forming the dough
Add about two cups of all-purpose flour to the wet mixture and begin mixing with a dough hook or strong wooden spoon. Gradually add more flour, stopping when a cohesive, slightly tacky dough forms. Keep the texture in mind: you want pliable, not dry — roughly 4 to 5 cups of flour total depending on humidity.
Step 5: Knead until smooth, then fold in fruit and zest
Knead the dough on medium-low for 4–5 minutes in a mixer (or by hand) until it’s smooth and elastic, with a soft bounce when prodded. Fold in the raisins (or currants) and the orange zest so pockets of fruit and citrus are evenly distributed through the dough.
Step 6: First rise in an oiled bowl
Transfer the dough to a large oiled bowl, turn it so the surface is lightly greased, cover with a towel, and set somewhere warm. Let it rise undisturbed until doubled in size — about 90 minutes — so the dough becomes pillowy and aerated.
Step 7: Shape into rolls and arrange in the pan
Punch the risen dough down gently, divide and shape into 12 even rounds, and nestle them into a greased rectangular 9x13 pan, leaving small gaps so they can expand. Cover and let the shaped rolls proof for 20–25 minutes until visibly puffy and touching. While they proof, whisk the reserved third egg into an egg wash and mix the flour-and-water paste for the crosses until it holds shape.
Step 8: Finish tops with egg wash and pipe crosses
Brush each proofed roll with the egg wash for a glossy, golden finish. Transfer the thick flour paste into a piping bag and carefully pipe a clean, narrow cross on the top of every bun. These pale crosses will set in the oven and remain a crisp white contrast to the browned tops.
Step 9: Bake until golden and serve warm
Bake the tray at 400°F for about 24–26 minutes until the buns are deeply golden and the crosses are set. Let the pan rest briefly so the crumb relaxes, then admire the glossy, fruit-speckled interiors when you pull one slightly aside — warm, airy, and studded with currants and citrus. Enjoy straight from the pan while still warm.
Notes
- Use room-temperature eggs and butter for a smoother, more cohesive dough.
- Weigh flour if possible to avoid a dry or dense texture; add flour gradually.
- If raisins are dry, soak them in warm water or tea for 10 minutes and drain before adding.
- For a shiny top, brush with warm sugar syrup after baking.
- Freeze cooled buns on a tray, then transfer to a bag to prevent sticking and preserve texture.