Description
These Easy Hot Cross Buns are soft, spiced, and studded with plump raisins or dried currants. Perfectly risen and topped with traditional flour crosses and a shiny apricot glaze, they are a classic treat ideal for Easter or any cozy occasion.
Ingredients
For the dough:
- 1/2 cup raisins or dried currants
- 3/4 cup warm milk, divided
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 2 large eggs, beaten
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
For the crosses:
- 1/2 cup all-purpose flour
- 5 tablespoons water
For the glaze:
- 1 tablespoon apricot jam
- 2 teaspoons water
Instructions
- Soak Fruit: In a small bowl, combine the raisins or dried currants with 1 cup boiling water. Let them sit for 10 minutes to plump up, then drain and set aside.
- Activate Yeast: In another small bowl, mix 1/4 cup warm milk with 1 teaspoon of sugar and the active dry yeast. Stir gently and let it rest for about 10 minutes until the mixture becomes bubbly, indicating that the yeast is active.
- Combine Wet Ingredients: In the bowl of a stand mixer, add the remaining warm milk, the remaining sugar, softened butter, and salt. Mix together, then add the beaten eggs, yeast mixture, ground cinnamon, nutmeg, cloves, and baking powder. Stir to combine.
- Add Flour and Knead Dough: Using the dough hook attachment, gradually add flour one cup at a time until a soft dough forms. Knead the dough on low speed for about 10 minutes until it’s smooth and elastic.
- Incorporate Fruit: If the soaked raisins or currants are still damp, dry them off slightly. Add the dried fruit to the dough and mix until just combined, ensuring even distribution without overworking the dough.
- First Rise: Grease a large bowl with butter or cooking spray. Transfer the dough into it, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour. A warm oven with the light on works well for proofing.
- Shape Rolls: After the dough has risen, divide it into 12 equal pieces, roughly 1/3 cup each. With greased hands, shape each piece into a ball and place them into a greased 9×13-inch baking dish, spacing them evenly.
- Second Rise: Cover the shaped buns with plastic wrap and let them rise again until puffed, about 45 minutes to 1 hour. During this time, preheat your oven to 375°F (190°C).
- Prepare Crosses: Mix the 1/2 cup flour and 5 tablespoons water into a thick paste. Transfer this mixture into a zip-top plastic bag, snip off a corner, and pipe crosses over the top of each bun carefully.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes, or until the buns are golden brown on top.
- Glaze and Serve: While the buns are baking, heat the apricot jam and 2 teaspoons water together in the microwave until melted and smooth. Brush this glaze over the warm buns as soon as they come out of the oven. Serve warm or at room temperature for the best flavor.
Notes
- For softer buns, ensure not to overbake—check for a light golden color.
- If you prefer, substitute dried currants with raisins or even chopped dried apricots.
- Apricot jam gives a nice shine and slight sweetness; you can substitute with honey for a different glaze.
- For a dairy-free version, use plant-based milk and butter substitutes.
- The dough can be made the day before; after kneading, refrigerate overnight and proceed to shape and rise the next day.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
