Hot Cross Buns
Bake tender, spiced Hot Cross Buns with raisins and orange zest—warm, pull-apart rolls perfect for brunch.
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
Flour Cross :
- ⅓ cup all-purpose flour
- ¼ cup water*
Instructions
Step 1: Warm the milk and build the enriched base
Warm the milk gently in a small saucepan until tiny bubbles form at the edges and the surface shivers — remove before it ever boils. Pour the hot milk into a large mixing bowl, stir in the granulated sugar and salt until dissolved, then add the room-temperature butter and stir until the butter melts into a silky, warm mixture. Allow this enriched milk to cool to a comfortably lukewarm temperature (about 110°F) so it will be friendly to the yeast; whisk occasionally to keep the texture smooth and uniform.
Step 2: Bloom the yeast and flavor the batter
In a separate small bowl combine the active dry yeast with warm water and a teaspoon of sugar, and let it sit until foamy and aromatic — this foamy bloom is your proof of life. Whisk the foamy yeast into the cooled milk mixture, then whisk in two whole eggs along with the cinnamon, ground cloves, and nutmeg so the spice oils infuse evenly into the liquid base. The resulting mixture should be glossy, lightly aerated, and smelling warmly of spice.
Step 3: Build and knead the dough until smooth
Add two cups of flour to the wet mixture and begin mixing with a dough hook or by hand; continue adding flour a little at a time until a cohesive dough forms that pulls away from the bowl but remains slightly tacky — you will land around 4 to 5 cups total. Knead at medium-low speed for 4–5 minutes (or knead by hand) until the dough becomes smooth, slightly elastic, and satiny to the touch. Fold in the raisins (or currants) and the bright flecks of orange zest and knead briefly to distribute them evenly. Once cohesive, transfer the dough to a large oiled bowl and cover it for the long first rise.
Step 4: First rise, deflate, and shape
Let the dough rise in a warm place until doubled in size, about 90 minutes; you should see a soft, domed surface with visible air pockets under the skin. Gently punch the dough down to deflate large bubbles, then divide and shape it into 12 even-sized rolls, rolling each into tight, smooth rounds so the crumb will be uniform and pillowy.
Step 5: Arrange, rest, and make the crosses
Place the 12 rolls into a greased rectangular 9x13 pan so they sit snugly for pull-apart texture, cover and let them rest 20–25 minutes until slightly puffy. While they relax, whisk together the small cross paste of flour and water to a pipeable but shape-holding consistency, and beat the reserved egg to make a glossy egg wash. Brush each roll with the egg wash to promote caramelized sheen, transfer the flour paste into a piping bag, and pipe a neat cross onto the top of each roll.
Step 6: Bake to a deep golden finish and serve
With the pans staged on the painted work surface (no oven visible), bake until the rolls are deeply golden, the crust glossy and firm, and the interior springs back gently when pressed — about 24–26 minutes at 400°F (follow your oven separately). Let the pan cool slightly so the buns keep their shape, then present the full rectangular pan of twelve hot cross buns with shiny caramelized tops, visible raisins, and matte, slightly raised crosses, ready for serving.
Notes
- Use room-temperature eggs and butter for better incorporation
- Weigh flour when possible for consistent dough
- Soak raisins briefly in warm water for plumper fruit
- Create a warm proofing spot by using the turned-off oven trick
- Freeze baked buns for up to 3 months and reheat wrapped in foil