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Hot Cross Buns

Hot Cross Buns
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These Hot Cross Buns are soft, fluffy, and slightly sweet yeast buns traditionally spiced with cinnamon, nutmeg, and allspice. Perfect for beginners and experienced bakers alike, they fill your kitchen with warm, cozy aromas and can be enjoyed at breakfast, tea time, or whenever a comforting treat is needed. Variations include classic, chocolate chip, orange cranberry, vegan, gluten-free, and spiced apple cinnamon.

Ingredients

Scale

Dough Ingredients

  • 4 cups (500g) plain or bread flour
  • 2 1/4 tsp (1 packet) active dry or instant yeast
  • 1 1/4 cups (300ml) milk, warmed to 110°F (43°C)
  • 1/3 cup (70g) sugar
  • 1/4 cup (60g) butter, melted
  • 1 large egg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 cup (150g) dried fruit such as currants, raisins, or sultanas (optional)

Flour Paste for Cross

  • 1/2 cup (65g) plain flour
  • 5–6 tbsp water (enough to make a thick paste)

Glaze

  • 3 tbsp apricot jam or sugar syrup

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (warm but not hot). Dissolve the yeast with a pinch of sugar in the warm milk and let it activate for 5-10 minutes until foamy. In a large bowl, mix flour, sugar, cinnamon, nutmeg, and allspice. Add the egg, melted butter, and yeast mixture. Stir until a rough dough forms.
  2. Knead Until Smooth: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky. Proper kneading develops gluten to give the buns a soft yet structured texture.
  3. Add Fruit and Let Rise: Gently fold in the dried fruits or chosen mix-ins. Place the dough in a lightly oiled bowl, cover with a damp cloth, and set in a warm, draft-free spot. Let it rise for 1 to 1.5 hours until doubled in size.
  4. Shape and Second Rise: Punch down the dough and divide it into equal portions. Shape each piece into a neat ball and place on a lined baking tray, leaving enough space for expansion. Cover and allow the buns to rise for another 30-45 minutes until puffy.
  5. Pipe the Cross and Bake: Mix flour and water into a thick paste for the crosses. Pipe crosses onto the tops of each bun using a piping bag or small plastic bag with a cut corner. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until deep golden brown and cooked through.
  6. Glaze: While buns are warm, brush with apricot jam or sugar syrup to give a shiny, appealing finish and add a sweet note.

Notes

  • Use fresh active yeast for the best rise and fluffy texture.
  • Don’t skip kneading to develop gluten, which provides the ideal chewiness.
  • Proof dough in a warm, draft-free environment for optimal rising.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Apply glaze while buns are still warm to enhance absorption and shine.

Nutrition

Keywords: Hot Cross Buns, yeast buns, spiced buns, Easter buns, cinnamon buns, easy baking, breakfast rolls

Find it online: https://mealsbylina.com/hot-cross-buns/