Easter Hot Cross Buns
Easter Hot Cross Buns
Full recipe below 👇🏻
This recipe is a little more in depth than I usually post, but boy, is this recipe worth it to make. If you’re looking for something different to make for Easter, with wonderful flavors, this is the recipe.
If you’re intimidated by recipes using yeast and requiring rising time, give this a shot because it really is easy and hard to mess up. Just make sure you are using fresh yeast.
These are a tradition for our family. We love them and I know you will too!
This recipe is from Recipe Tin Eats.
Hot Cross Buns
Ingredients:
Buns:
* 3 teaspoons instant or rapid rise yeast
* 1/2 cup sugar
* 1 1/2 cups milk, warm
* 4 1/4 cups bread flour (or plain / all purpose)
* 2 tsp cinnamon
* 2 tsp All Spice
* 1/2 tsp salt
* 1 1/2 cups golden raisins
* 1 - 2 oranges, zest only
* 3.5 tbsp unsalted butter, melted and cooled
* 1 egg , at room temperature
Crosses:
* 1/2 cup flour (any white flour)
* 5 tbsp water
Glaze:
* 1 tbsp apricot jam
* 2 tsp water
Instructions:
* Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
* Add wet - Add butter, milk, egg, raisins, and zest.
* Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
* Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
* Dough is kneaded enough when it's smooth and does not break when stretched.
Rise Number 1 :
* Leave dough in the bowl, cover with cling wrap and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
Forming Balls:
* Remove cling wrap and punch dough to deflate.
* Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
* Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
* Place the ball with the smooth side up on a greased baking sheet or pan. Repeat with remaining dough. Line them up 3 x 4.
Rise Number 2:
* Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
* Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
* Partway through rise number 2 , preheat oven to 350°F (all oven types).
Crosses:
* Mix flour and water until a thick runny paste forms.
* Spoon into a piping bag or small ziplock bag then snip corner.
* Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
Baking/Glaze:
* Bake in preheated oven (350°F) for 22 minutes, or until the surface is a deep golden brown. The surface color is the best test for this recipe.
* Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
* Remove buns from oven.
* Brush with jam mixture while warm. Allow to cool to warm before serving.
Oh, the joy of Easter, and what better way to celebrate than with a batch of warm, fragrant hot cross buns? I remember my first time trying to make these; I was so nervous about working with yeast! But honestly, once you get the hang of it, it's incredibly rewarding. These aren't just any buns; they're steeped in tradition, often eaten on Good Friday to mark the end of Lent, with the cross symbolizing the crucifixion. For my family, they signal the start of spring and all the lovely gatherings that come with it. The aroma filling the house as they bake is truly something special, instantly creating a holiday atmosphere. One thing I've learned over the years is that fresh yeast truly makes a difference, but don't fret if your dough isn't rising super fast. Sometimes, your kitchen might just be a little cool. I often turn on my oven for a minute or two, then turn it off and let the dough rise in there – it creates the perfect cozy environment! If your dough feels too sticky during kneading, add just a tiny bit more flour, a teaspoon at a time, until it's manageable but still soft. Conversely, if it seems too dry, a splash of warm milk can revive it. Patience is key with yeast doughs; let it take its time to double in size for that perfect fluffy texture. Don't rush the rising process; it's essential for those light, airy buns we all love. And speaking of perfection, while traditional hot cross buns are divine with golden raisins and orange zest, don't be afraid to experiment! If you're not a fan of raisins, try dried cranberries, chopped apricots, or even chocolate chips for a modern twist – my kids absolutely love the chocolate chip version! I've also swapped out some of the cinnamon for ginger or cardamom when I'm feeling a bit adventurous, adding another layer of warm spice. For the glaze, if apricot jam isn't handy, a simple sugar glaze (powdered sugar mixed with a tiny bit of milk or lemon juice) works wonderfully too, giving that classic shine. You can also try a simple honey glaze for a less sweet, more aromatic finish. Once baked, these buns are best enjoyed warm, perhaps split and buttered. They're amazing with a cup of tea or coffee on Easter morning, or as a delightful afternoon snack. I sometimes serve them with a dollop of clotted cream or even a light cream cheese spread for an extra treat. If you happen to have any leftovers – which is rare in my house! – they store really well in an airtight container for a couple of days. You can also freeze them after they've cooled completely; just wrap them individually to prevent freezer burn. Then, pop them in the microwave for a few seconds or toast them gently from frozen for a quick treat that brings back all those holiday memories. Making these buns has become a cherished part of our holiday tradition, and I hope this recipe brings as much warmth and deliciousness to your home as it does to mine, making your Easter celebrations even sweeter.
🍋