Hot Cross Buns recipe

The aroma of warm spices, sweet dough, and a hint of citrus zest wafting through the kitchen – that’s the magic of baking hot cross buns. Every Easter, our family eagerly anticipates these soft, pillowy spiced buns, and this year’s batch was no exception. The kids devoured them warm from the oven, slathered in butter, while my husband and I savored ours with a cup of tea, reminiscing about Easter traditions. This recipe has become a cherished part of our holiday, and I’m thrilled to share the joy and deliciousness of homemade hot cross buns with you. Whether you’re a seasoned baker or just starting out, this guide will walk you through creating perfectly spiced and irresistibly soft hot cross buns that will become a family favorite in your home too.

Ingredients

This recipe yields approximately 12-16 hot cross buns. Here’s what you’ll need to create these Easter treats:

For the Dough:

• Strong Bread Flour: 500g (approximately 4 cups). Using strong bread flour is crucial for developing the gluten needed for a chewy yet soft bun texture. It contains a higher protein content compared to all-purpose flour.
• Granulated Sugar: 75g (approximately ⅓ cup). Sugar adds sweetness and also feeds the yeast, aiding in the dough’s rise.
• Dried Yeast (Instant or Active Dry): 7g (approximately 2 ¼ teaspoons). Yeast is the leavening agent that makes the buns light and airy. If using active dry yeast, you’ll need to activate it in warm milk first (see instructions below). Instant yeast can be added directly to the dry ingredients.
• Milk (Lukewarm): 250ml (approximately 1 cup). Lukewarm milk (around 100-110°F or 38-43°C) provides the perfect environment for yeast activation and adds moisture to the dough. Dairy milk is traditionally used, but non-dairy alternatives like almond or soy milk can also work.
• Unsalted Butter (Melted and Cooled): 75g (approximately ⅓ cup). Melted butter adds richness, flavor, and tenderness to the buns. Ensure it’s cooled slightly so it doesn’t kill the yeast.
• Large Egg: 1. An egg adds richness, structure, and color to the dough.
• Mixed Spice: 2 teaspoons. Mixed spice is a blend of warm spices like cinnamon, nutmeg, allspice, and cloves, essential for the characteristic flavor of hot cross buns. You can buy pre-mixed spice or make your own blend.
• Ground Cinnamon: 1 teaspoon. Extra cinnamon enhances the warm, comforting spice notes.
• Dried Currants or Raisins: 150g (approximately 1 cup). Dried fruit adds sweetness and chewiness. Currants are traditional, but raisins, sultanas, or a mix can be used.
• Orange Zest (from 1 Orange): Adds a bright citrusy note that complements the spices and fruit. Lemon zest can also be used, or a combination of both.
• Salt: 1 teaspoon. Salt balances the sweetness and enhances the flavors of the other ingredients. It also controls yeast activity.

For the Crosses:

• Plain Flour (All-Purpose Flour): 50g (approximately ½ cup). For making the paste for the crosses.
• Water: Approximately 4-6 tablespoons. To mix with the flour to form a smooth paste.

For the Glaze (Optional but Recommended):

• Apricot Jam or Marmalade: 2 tablespoons. For a glossy and slightly sweet glaze. Apricot jam provides a classic flavor, while marmalade adds a citrusy tang.
• Water: 1 tablespoon. To thin the jam for easier brushing.

Instructions

Follow these step-by-step instructions to bake delicious homemade hot cross buns:

Step 1: Activate the Yeast (If Using Active Dry Yeast)

• If using active dry yeast, in a small bowl, combine the lukewarm milk with 1 teaspoon of sugar from the recipe. Sprinkle the active dry yeast over the top and let it stand for 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, whisk together the strong bread flour, remaining granulated sugar, mixed spice, ground cinnamon, and salt. Make a well in the center of the dry ingredients.

Step 3: Add Wet Ingredients and Yeast Mixture

• Pour the lukewarm milk (with activated yeast if used) into the well in the dry ingredients. Add the melted and cooled butter and the egg.

Step 4: Mix and Knead the Dough

• Using a wooden spoon or your hands, mix the wet and dry ingredients together until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and less sticky. Initially, the dough may be sticky, but as you knead, the gluten will develop, and it will become more manageable.
• Tip for Kneading: Use the heel of your hand to push the dough away from you, then fold it back over itself, turn it 90 degrees, and repeat.

Step 5: First Rise (Bulk Fermentation)

• Place the kneaded dough in a lightly oiled bowl. Turn the dough to coat it lightly with oil.
• Cover the bowl with plastic wrap or a clean kitchen towel.
• Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. A warm place helps the yeast to work effectively. Ideal temperatures are around 75-85°F (24-29°C).

Step 6: Add Dried Fruit and Orange Zest

• Once the dough has doubled, punch it down gently to release the air.
• Sprinkle the dried currants or raisins and orange zest over the dough.
• Knead the dough for another 1-2 minutes to evenly distribute the dried fruit and zest throughout.

Step 7: Shape the Buns

• Divide the dough into 12-16 equal portions (depending on your desired bun size).
• Shape each portion into a smooth, round bun. To do this, gently stretch the top surface of the dough ball down and around to the bottom, pinching to seal underneath. This creates surface tension for a smoother bun.
• Place the shaped buns on a large baking sheet lined with parchment paper, leaving some space between each bun for expansion during the second rise.

Step 8: Second Rise (Proofing)

• Cover the baking sheet with a clean kitchen towel.
• Let the buns rise in a warm place for another 45-60 minutes, or until they are almost doubled in size and feel puffy. This second rise is crucial for achieving light and airy buns.

Step 9: Prepare the Cross Paste

• While the buns are proofing, prepare the paste for the crosses. In a small bowl, mix together the plain flour and water, adding water gradually until you get a smooth, pipeable paste. It should be thick enough to hold its shape but thin enough to pipe easily.
• Transfer the paste to a piping bag fitted with a small round nozzle (or use a zip-top bag and snip off a small corner).

Step 10: Pipe the Crosses

• Once the buns have proofed, gently pipe crosses on top of each bun using the flour paste. Pipe one line vertically and another horizontally across each bun to form a cross.

Step 11: Bake the Hot Cross Buns

• Preheat your oven to 400°F (200°C).
• Bake the hot cross buns for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them as oven temperatures can vary.

Step 12: Prepare the Glaze (Optional)

• While the buns are baking, prepare the glaze if using. In a small saucepan, gently heat the apricot jam or marmalade with 1 tablespoon of water over low heat until melted and smooth. You can also microwave it briefly.
• Strain the glaze through a fine-mesh sieve for a smoother finish (optional).

Step 13: Glaze the Buns (Optional)

• As soon as the hot cross buns come out of the oven, brush them generously with the warm glaze using a pastry brush. This will give them a beautiful shine and add a touch of extra sweetness.

Step 14: Cool and Serve

• Let the hot cross buns cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
• Serve warm or at room temperature. They are delicious on their own, with butter, or toasted and spread with jam.

Nutrition Facts

(Approximate values per serving – 1 bun, based on 14 servings from the recipe. Nutritional values can vary based on ingredient brands and specific measurements.)

• Servings: 14
• Calories per serving: Approximately 250-300 calories
• Fat: 8-10g
• Saturated Fat: 4-5g
• Cholesterol: 30-40mg
• Sodium: 150-200mg
• Carbohydrates: 40-45g
• Fiber: 2-3g
• Sugar: 15-20g
• Protein: 5-6g

Please note: These are estimated values and should be used as a general guide. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 45 minutes (includes yeast activation, mixing, kneading, shaping crosses and glaze prep)
• Rising Time: 2-2.5 hours (for both first and second rise)
• Baking Time: 15-20 minutes
• Total Time: Approximately 3-3.5 hours

How to Serve Hot Cross Buns

Hot cross buns are incredibly versatile and can be enjoyed in many ways. Here are some delicious serving suggestions:

• Classic with Butter: The simplest and arguably most satisfying way to enjoy a hot cross bun is warm with a generous spread of butter. The butter melts into the soft bun, creating a rich and comforting flavor.
• Toasted with Jam or Marmalade: Split a cooled hot cross bun in half and toast it lightly. Spread with your favorite jam, marmalade, or even fruit preserves for an extra fruity kick.
• Cream Cheese or Flavored Cream Cheese: For a richer and tangier topping, try spreading cream cheese or flavored cream cheese (like cinnamon raisin or honey walnut) on a warm or toasted hot cross bun.
• With a Cup of Tea or Coffee: Hot cross buns are the perfect accompaniment to a warm beverage. Enjoy them with a cup of tea, coffee, latte, or even a spiced chai.
• As Part of an Easter Brunch: Include hot cross buns as a delightful element in your Easter brunch spread. They pair well with savory dishes like quiche, eggs benedict, or ham.
• French Toast Hot Cross Buns: Get creative and turn leftover hot cross buns into French toast! Slice them, dip them in a classic French toast batter, and cook until golden brown. Serve with syrup, fruit, and whipped cream for a decadent treat.
• Hot Cross Bun Pudding: Use slightly stale hot cross buns to make a comforting bread and butter pudding. Tear them into pieces, soak them in a custard mixture, and bake until golden and set.
• Grilled Hot Cross Bun Ice Cream Sandwiches: For a fun dessert, grill halved hot cross buns until slightly toasted. Sandwich a scoop of your favorite ice cream (vanilla, cinnamon, or caramel would be delicious) between the grilled bun halves.

Additional Tips for Perfect Hot Cross Buns

Here are five helpful tips to ensure your hot cross buns turn out perfectly every time:

1. Use Fresh Yeast and Check its Activity: If using active dry yeast, always check that it’s active by proofing it in warm milk and sugar. Expired or inactive yeast will prevent your buns from rising properly. For best results, use fresh yeast.
2. Don’t Over-Knead the Dough: Kneading is essential for gluten development, but over-kneading can make the buns tough. Knead until the dough is smooth and elastic, but stop before it becomes overly tight.
3. Ensure a Warm Place for Rising: Yeast thrives in warm environments. Find a warm spot in your kitchen for the dough to rise. You can use a slightly warmed oven (turned off!), a sunny windowsill, or a warm corner of your kitchen. Consistent warmth is key for proper rising.
4. Don’t Over-Bake: Over-baking will make the buns dry and hard. Bake until they are golden brown and sound hollow when tapped. Start checking for doneness around the 15-minute mark.
5. Let Them Cool Slightly Before Glazing: While glazing immediately after baking is recommended, let the buns cool for just a few minutes first. This will prevent the glaze from running off too much and allow it to set slightly on the warm buns.

FAQ Section: Hot Cross Buns

Q1: Can I make hot cross buns ahead of time?

A: Yes, you can prepare the dough the day before. After the first rise, punch down the dough, cover it tightly, and refrigerate it overnight. The next day, let the dough come to room temperature for about 30-60 minutes, then proceed with shaping, the second rise, and baking as per the recipe instructions. You can also bake the buns ahead of time and freeze them once cooled completely. Thaw them at room temperature and warm them slightly before serving.

Q2: Can I use all-purpose flour instead of strong bread flour?

A: While you can use all-purpose flour, strong bread flour is highly recommended for hot cross buns. Bread flour has a higher protein content, which develops more gluten when kneaded. This results in buns that are chewier, softer, and have a better texture. All-purpose flour will result in a softer, less chewy bun. If you only have all-purpose flour, the recipe will still work, but the texture will be slightly different.

Q3: What can I substitute for mixed spice?

A: If you don’t have mixed spice, you can create your own blend. A good substitute is a combination of ground cinnamon, nutmeg, allspice, and cloves. You can adjust the ratios to your preference, but a common ratio is 2 parts cinnamon, 1 part nutmeg, ½ part allspice, and ¼ part cloves. You can also add a pinch of ground ginger or cardamom for extra warmth.

Q4: My hot cross buns are not rising. What could be the problem?

A: Several factors can prevent hot cross buns from rising:
* Yeast Issues: The yeast might be old, expired, or not activated properly (if using active dry yeast). Ensure your yeast is fresh and active.
* Temperature: The dough might not be rising in a warm enough place. Yeast needs warmth to be active. Find a warmer spot or use a proofing method.
* Too Much Salt: Too much salt can inhibit yeast activity. Make sure you are using the correct amount of salt as per the recipe.
* Over-Kneading or Under-Kneading: While less common, improper kneading can also affect rise. Follow kneading instructions carefully.

Q5: How do I store leftover hot cross buns?

A: Store leftover hot cross buns in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Wrap each bun individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen hot cross buns can be stored for up to 2-3 months. Thaw them at room temperature or warm them gently in the oven or microwave before serving.

Enjoy baking and sharing these delightful homemade hot cross buns! They are a perfect way to celebrate Easter and bring warmth and deliciousness to your home.

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