Description
Classic British Hot Cross Buns are soft, spiced sweet buns studded with raisins and orange zest, marked with a flour cross on top and finished with a shiny sugar glaze. Perfect for Easter or any cozy occasion, these buns offer a delightful blend of cinnamon and allspice, with a slightly chewy texture and a hint of citrus.
Ingredients
Scale
For the dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¾ cup raisins or currants
- 1 teaspoon orange zest
For the cross:
- ½ cup all-purpose flour
- 6 tablespoons water
For the glaze:
- ¼ cup water
- ¼ cup granulated sugar
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, sugar, yeast, cinnamon, allspice, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms. Stir in raisins and orange zest.
- Knead and rise: Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the buns: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking tray, leaving space between each. Cover and let rise again for 30 to 45 minutes.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Prepare and pipe the crosses: Mix ½ cup flour with 6 tablespoons water to create a thick paste. Transfer the paste to a piping bag or zip-top bag with the tip cut off, then pipe a cross over each bun’s top.
- Bake the buns: Bake the buns for 20 to 25 minutes or until they turn golden brown and cooked through.
- Make the glaze: While baking, combine ¼ cup water and ¼ cup sugar in a small saucepan. Bring to a simmer and stir until the sugar dissolves.
- Glaze and serve: Immediately after removing the buns from the oven, brush them with the warm sugar glaze to add shine and sweetness. Serve warm for best taste.
Notes
- You can substitute raisins with dried cranberries or chopped dried apricots.
- Soaking the dried fruit in warm orange juice before adding to the dough enhances the flavor and moisture.
- These buns are best enjoyed warm but can be stored in an airtight container for up to 3 days.
