Description
Easter Hot Cross Buns are soft, spiced buns filled with raisins or currants, topped with a signature icing cross. This classic holiday treat is perfect for Easter breakfast, brunch, or an afternoon snack. With warm spices like cinnamon, nutmeg, and allspice, these buns are irresistibly fluffy and flavorful. Enjoy them fresh, toasted, or with a pat of butter!
Ingredients
-
Dough:
- 1 cup whole milk (warm)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter (melted)
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¾ cup raisins or currants
-
Icing for Cross:
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons water
Instructions
- Activate the Yeast: Warm the milk to about 110°F (43°C) and stir in the yeast and 1 teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
- Mix the Dough: In a large bowl, combine the remaining sugar, melted butter, eggs, flour, salt, and spices. Add the activated yeast mixture and knead for about 8–10 minutes until smooth.
- Add the Fruit: Gently fold in the raisins or currants, ensuring even distribution throughout the dough.
- First Rise: Place the dough in a greased bowl, cover with a towel, 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 portions. Roll each piece into a smooth ball and place them slightly apart on a parchment-lined baking sheet.
- Second Rise: Cover and let the buns rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake for 18–20 minutes, or until golden brown.
- Prepare the Icing Cross: Mix confectioners’ sugar, vanilla extract, and water until smooth. Once the buns have cooled slightly, pipe a cross onto each bun.
- Serve: Enjoy warm or at room temperature, with butter, jam, or honey.
Notes
- Check Your Yeast: Ensure your yeast is fresh and active by proofing it in warm milk. If it doesn’t foam after 10 minutes, start over with new yeast.
- Even Dough Distribution: Knead the dough well to develop gluten, which helps create a soft and fluffy texture.
- Don’t Skip the Second Rise: This step ensures light and airy buns. If skipped, they may turn out dense.
- Spacing Matters: Place buns slightly apart on the baking sheet so they have room to expand while baking.
- For a Traditional Flour Cross: Instead of icing, mix ½ cup flour with 5 tablespoons water to create a thick paste. Pipe crosses on the buns before baking.
- Enhance Flavor: Add orange or lemon zest for a fresh citrus note, or swap raisins for other dried fruits like cranberries or chopped apricots.
- Glazed Finish: For extra shine and sweetness, brush the baked buns with warm honey or apricot jam while still warm.
- Make-Ahead Tip: You can prepare the dough the night before, refrigerate it, and bake fresh in the morning.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
