Hot Cross Buns Recipe

Hot Cross Buns are sweet rolls, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. They were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.If you have any leftovers, you can cut them in half and make a really scrumptious French toast or just sauté the halves in butter on a skillet and enjoy with your morning coffee- so yum!

👥 12 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 3h🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●measuring cup
●mixing bowl
●oven
●pan

📝 Preparation Steps

In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit ⏱️ 10 min then drain well and set aside.

cup raisins (currants, or craisins + 1 cup boiling hot water)1/2cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave1/4cup warm milk (about 100-110F, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine))3/4cup white sugar + 1/2 tsp sugar1/2cups unsifted all-purpose flour3 1/2cup powdered sugar mixed1/2

In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (⏱️ 10 min).

cup warm milk (about 100-110F, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine))3/4cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave1/4

In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.

cup raisins (currants, or craisins + 1 cup boiling hot water)1/2cup warm milk (about 100-110F, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine))3/4cup white sugar + 1/2 tsp sugar1/2cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave1/4cups unsifted all-purpose flour3 1/2cup powdered sugar mixed1/2tsp salt1/2large eggs (well beaten)2egg (well beaten with 1 tsp water)1tsp ground cinnamon1/4

Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead ⏱️ 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.

cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave1/4cups unsifted all-purpose flour3 1/2cup raisins (currants, or craisins + 1 cup boiling hot water)1/2cup warm milk (about 100-110F, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine))3/4cup white sugar + 1/2 tsp sugar1/2cup powdered sugar mixed1/2

Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/⏱️ 2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).

Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room ⏱️ 30 min until puffed.

Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for ⏱️ 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.

large eggs (well beaten)2egg (well beaten with 1 tsp water)1

Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.

Nutrition Facts

calories

262 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

1 g

sugar Content

14 g

sodium Content

122 mg

protein Content

5 g

cholesterol Content

52 mg

carbohydrate Content

46 g

saturated Fat Content

3 g

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