Description
This classic Hot Cross Buns recipe yields soft, spiced buns studded with currants or raisins and marked with a sweet icing cross. Perfect for Easter or any cozy brunch, these buns are fragrant with cinnamon, nutmeg, and allspice, offering a delightful balance of warm spices and sweetness in every bite.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cups warm milk (110°F or 43°C)
- ½ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ cup unsalted butter, softened
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice (optional)
- 4 cups all-purpose flour
- 1 cup currants or raisins (or a mix of both)
- 2 large eggs
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for greasing)
Cross Icing
- 1 cup powdered sugar
- 1-2 teaspoons milk or water
- ½ teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Make the Dough: In a large bowl, mix together all-purpose flour, salt, ground cinnamon, nutmeg, and allspice if using. Add the yeast mixture, softened butter, eggs, lemon zest if using, and vanilla extract. Mix until the ingredients just come together, then transfer to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Knead in the currants or raisins so they are evenly distributed throughout the dough.
- First Rise: Lightly grease a large bowl with vegetable oil and place the dough inside. Cover with a damp towel or plastic wrap and leave it in a warm area to rise for 1 to 1.5 hours until the dough has doubled in size.
- Shape the Buns: Once risen, punch down the dough to release air. Divide the dough evenly into 12 pieces and shape each piece into a smooth bun. Arrange the buns closely but not touching in a greased 9×13-inch baking dish.
- Second Rise: Cover the dish with a damp towel or plastic wrap and allow the buns to rise again for 30 to 45 minutes until they have puffed up and start to touch each other.
- Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until they are golden brown on top and sound hollow when tapped on the bottom.
- Make the Cross Icing: While the buns bake, whisk together powdered sugar, milk or water, and vanilla extract until smooth. When buns have cooled slightly, pipe the icing in a cross pattern over each bun.
- Serve: Allow the buns to cool completely before serving or enjoy them warm with butter for a comforting treat.
Notes
- For best results, ensure the milk is warm but not hot to avoid killing the yeast.
- Currants or raisins can be swapped for dried cranberries or chopped dried apricots for variety.
- The optional lemon zest adds a bright citrus note that complements the spices well.
- Buns can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- Reheat buns slightly before serving to regain softness and enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
