Hot Cross Buns

Hot Cross Buns

Bake Hot Cross Buns for warm, spiced rolls studded with raisins and orange zest. Serve warm and enjoy.

Prep Time150 minutes
Cook Time25 minutes
Total Time175 minutes
Yield12

Ingredients

Flour Cross :

Instructions

Step 1: Warm the milk and create the enriched base

Gently heat the milk in a small saucepan just until tiny bubbles form at the edges—warm, not boiling—then pour it into a large mixing bowl. Stir in the granulated sugar and salt until dissolved, add the room-temperature butter and stir until melted and glossy, then let the mixture cool to lukewarm (about 110°F). This warm, sweetened milk is the enriched foundation that will feed the yeast and give the buns their tender crumb; treat it gently so the butter emulsifies smoothly into a creamy, warm liquid.

Step 2: Proof the yeast and build the spiced eggy mixture

In a separate small bowl combine the active dry yeast with warm water and a teaspoon of sugar, and wait until the surface turns foamy and active. Whisk the foamy yeast into the cooled milk mixture, then whisk in two whole eggs along with the cinnamon, ground cloves and nutmeg until completely blended—this is where the dough’s warm, aromatic flavor profile is formed and the eggs begin to enrich and bind the batter-like dough.

Step 3: Add flour and develop the dough

Stir in two cups of all-purpose flour to the wet mix, then switch to a dough hook or knead by hand while adding more flour a cup at a time until the mass pulls together into a cohesive, slightly tacky dough (you will use about 4–5 cups total). Knead on medium-low (or by hand on a floured surface) until the dough is smooth, elastic and springs back gently—about 4–5 minutes of machine kneading. Fold in the raisins (or currants) and the orange zest, kneading just until they are evenly dispersed as small dark bursts against the pale dough.

Step 4: First rise to develop airy structure

Oil a large bowl, place the kneaded dough inside, cover it with a towel, and set it in a warm spot to rise until doubled in size—about 90 minutes. This long, patient fermentation creates the airy, spongy interior and the subtle tang under the spices; when doubled, punch the dough down gently to deflate and release the gas pockets formed during proofing.

Step 5: Shape the rolls, second rise, and prepare crosses

Divide the dough into 12 even pieces and shape each into a smooth, round roll, placing them snugly into a greased rectangular 9x13 baking pan so their sides touch for soft shoulders. While the rolls rest and puff for the 20–25 minute second rise, whisk the reserved third egg for an egg wash and combine the flour and water into a thick paste for the crosses (it should be pipeable but hold its shape). Brush each risen roll with egg wash, fill a piping bag with the flour paste, and pipe a firm white cross over each bun.


Step 6: Bake to a golden finish

Preheat the oven to 400°F while the crosses set briefly; when ready, bake the tray of buns for 24–26 minutes until the tops are deeply golden and the crosses remain vivid white, with a glossy, caramelized sheen from the egg wash. Remove the pan and let it rest briefly so the crumb holds its airy structure but remains warm for serving.

Step 7: Rest, serve warm, and enjoy

Slide the baked tray onto the painted white pine surface and, if you like, pull one bun gently away to reveal the soft, airy interior studded with plump raisins and flecks of orange zest. Serve straight from the rectangular pan with a pat of butter melting into the warm crumb—those glossy, spiced, fruit-speckled rolls are best enjoyed warm and slightly sticky from the caramelized tops.

Notes