Description
Spiced Easter Hot Cross Buns blend British bakery traditions with sweet, fragrant comfort. Rich with candied fruits and warm spices, these traditional treats promise a delightful celebration that connects you to generations of home bakers.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 1 large egg
- 3/4 cup raisins or currants
- 4 tablespoons unsalted butter, melted
Spices and Seasonings:
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 tablespoon orange zest
Leavening and Binding:
- 1 packet (2 1/4 teaspoons) active dry yeast
Cross and Glaze:
- 1/2 cup all-purpose flour
- 5 tablespoons water
- 2 tablespoons apricot jam or honey
Instructions
- Awaken the yeast by combining warm milk, yeast, and a touch of sugar in a small bowl. Allow the mixture to bloom for 5-10 minutes until it becomes frothy and aromatic.
- In a spacious mixing vessel, combine dry ingredients including flour, salt, warming spices like cinnamon, nutmeg, and allspice. Create a well in the center and incorporate melted butter, beaten egg, fragrant orange zest, and the activated yeast mixture. Blend until a cohesive dough forms.
- Transfer the dough to a lightly floured surface and knead vigorously for 8-10 minutes. The texture should transform into a smooth, supple consistency. Gently fold in dried fruits, ensuring even distribution throughout the dough.
- Nestle the dough into a lightly greased bowl, drape with a clean kitchen towel, and allow to rise in a draft-free environment for 1-1.5 hours. The dough should double in volume, indicating proper fermentation.
- Deflate the risen dough and divide into 12 uniform portions. Craft each portion into a perfect round, arranging them closely together on a lined baking sheet. Loosely cover and permit a second rise for 30-45 minutes.
- Heat the oven to 375°F (190°C). Prepare a flour-water paste for the distinctive cross decoration. Carefully pipe the crosses atop each bun using a piping bag or makeshift tool.
- Bake for 20-22 minutes until the buns achieve a rich golden-brown hue. Immediately after removing from the oven, brush with warmed apricot jam or honey to create a lustrous, appetizing finish.
Notes
- Activate yeast carefully with warm milk between 100-110°F to ensure proper fermentation without killing the active cultures.
- Handle dough gently during kneading to develop gluten structure and create soft, tender buns with light texture.
- Consider replacing raisins with alternative mix-ins like dried cranberries, chopped apricots, or chocolate chips for unique flavor variations.
- Use room temperature ingredients to help dough rise consistently and achieve uniform baking results with better texture and flavor development.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 194 kcal
- Sugar: 9 g
- Sodium: 103 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 28 mg