Description
Hot Cross Buns are spiced sweet buns made with currants or raisins, marked with a cross on the top, traditionally eaten on Good Friday in many countries.
Ingredients
Units
Scale
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup currants or raisins
- 1/4 cup candied orange peel (optional)
- 1/4 cup water (for the cross paste)
- 1/4 cup flour (for the cross paste)
- 1/4 cup apricot jam (for glazing)
Instructions
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, salt, cinnamon, allspice, and nutmeg.
- Add the yeast mixture, butter, and eggs to the dry ingredients and mix to form a dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Fold in the currants and orange peel. Cover and let rise in a warm place for about 1 hour or until doubled.
- Punch down the dough and divide into 12 equal pieces. Shape into balls and place on a greased baking tray.
- Cover and let rise again for about 30–45 minutes.
- Preheat oven to 375°F (190°C).
- Mix 1/4 cup flour and 1/4 cup water to make a paste. Pipe a cross on top of each bun.
- Bake for 20–25 minutes or until golden brown.
- Warm the apricot jam and brush over the buns for a shiny glaze.
Notes
- Use a piping bag or zip-top bag with a corner snipped for neat crosses.
- Best enjoyed warm with butter.
- Can be stored in an airtight container for up to 3 days or frozen for longer storage.
- You can substitute raisins with dried cranberries or other dried fruit.
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg