Hot Cross Buns

Hot Cross Buns

Bake tender, spiced Hot Cross Buns with raisins and orange zest—warm, pull-apart rolls perfect for brunch.

Prep Time115 minutes
Cook Time25 minutes
Total Time140 minutes
Yield12

Ingredients

Flour Cross :

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