Hot Cross Buns
Total Time
3 hours, 45 minutes
Prep Time
3 hours, 25 minutes
Cook Time
22 minutes
Rating
4.7 out of 5 stars
(141)
Ingredients
14-16 buns
- 3/4 cup (180ml) whole milk, warmed to about 110°F
- 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
- 1 teaspoon granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 5 Tablespoons (71g) unsalted butter, softened to room temperature and cut into 5 pieces
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 and 1/2 cups (438g) all-purpose flour or bread flour
- 1 cup (140g) raisins or currants
- Flour Cross Ingredients:
- 1/2 cup (63g) all-purpose flour or bread flour
- 6–8 Tablespoons (90-120ml) water
- Orange Icing Ingredients:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)
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Preparation
Step 1
Prepare the dough: Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
Step 2
Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Step 3
Knead the dough: Continue kneading the dough in the mixer for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
Step 4
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
Step 5
Grease a 9×13-inch baking pan or two 9-inch square or round baking pans.
Step 6
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball, pinching it on the bottom to seal.
Step 7
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Step 8
Preheat oven to 350°F (177°C).
Step 9
Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste to pipe easily. Spoon paste into a piping bag.
Step 10
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
Step 11
Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.
Step 12
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Chef's notes
Freezing Instructions:
Prepare recipe through step 6. Place shaped buns in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Continue with step 8. You can also freeze the baked hot cross buns. Allow them to cool completely, then freeze without icing for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired and add icing.
Overnight Instructions:
Prepare the recipe through step 6. Cover the shaped buns tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the buns from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking.
Optional Add-Ins:
Instead of (or in addition to) raisins, try using dried cranberries, chopped pecans or walnuts, chopped candied citrus, or chopped dried apricots. Keep total add ins to about 1 and 3/4 cups total. Feel free to add the zest from 1 lemon or orange to the dough when you add the butter. Add 1/4 teaspoon ground cloves or cardamom, if desired. Feel free to adjust the spices to your liking.
