Description
This classic Hot Cross Bun recipe yields soft, aromatic spiced buns studded with raisins and topped with a sweet glaze. Perfectly spiced with cinnamon, allspice, cloves, and nutmeg, these buns are traditionally enjoyed during Easter or anytime you crave a comforting treat.
Ingredients
Scale
Soaking Ingredients
- ¼ cup rum or apple juice
- 1½ cup golden or dark raisins
Dough
- 3 tsp Instant yeast
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 4½ cups (540 g) all purpose flour or bread flour
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp freshly grated nutmeg
- 2 tsp salt
- 2 tbsp orange zest
- 1¼ cups warm milk
- 6 tbsp butter, room temperature
- 2 large eggs plus 1 egg yolk (save the white for the top)
Egg Wash
- 1 egg white
- 1 tbsp milk or water
Crosses
- ½ cup all purpose flour
- 1 tsp granulated white sugar
- ¼ cup water
- ½ tsp vanilla extract
Glaze
- ½ cup confectioners sugar, sifted
- ¼ tsp vanilla extract
- 1 tbsp milk
Instructions
- Soak Raisins: Combine the rum and raisins in a bowl and heat in the microwave until very hot. Allow to sit for 15 minutes to soften and soak up the flavors.
- Activate Yeast: In a bowl, mix the yeast, brown sugar, granulated sugar, and warm milk. Stir well and let sit until frothy, about 5-10 minutes. If using fresh yeast, you may skip this step.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, ground cinnamon, allspice, cloves, nutmeg, salt, and orange zest.
- Add Wet Ingredients: Add the yeast mixture, warm milk, butter, eggs, and soaked raisins with rum into the mixer bowl. Mix using the paddle attachment until combined.
- Knead Dough: Switch to the dough hook and knead for about 5 minutes on speed 2 until the dough is stretchy and smooth.
- First Rise: Form the dough into a ball and place it in a bowl. Cover with a tea towel or plastic wrap and let it rise in a warm place until doubled in size, approximately 1 hour.
- Divide Dough: Spray a baking pan with cooking spray. Divide the dough into 12 equal pieces (or 18 smaller pieces) and roll each piece into a ball.
- Arrange Rolls: Place each dough ball into the prepared baking pan.
- Egg Wash and Second Rise: Mix the egg yolk with milk and brush over the tops of the rolls. Cover and let them rise until doubled in size.
- Prepare Cross Batter: Mix flour, sugar, water, and vanilla extract to create a pipeable batter. Transfer to a piping bag with a small round tip or a ziplock bag with a small hole cut at the end.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Pipe Crosses: Pipe a horizontal line near the bottom of each roll, then pipe a vertical line to form a cross on each roll.
- Bake: Place the pan in the oven and bake the rolls for 20 minutes until golden brown.
- Make Glaze: Combine confectioners sugar, milk, and vanilla extract in a small bowl to make a smooth glaze.
- Cool and Glaze: Remove rolls from the oven, let cool for 10 minutes, then spoon the glaze over the warm buns.
- Serve: Enjoy the warm, freshly glazed hot cross buns.
Notes
- Store buns in an airtight container at room temperature or in the refrigerator for up to 5 days to keep them fresh.
- For long-term storage, freeze baked buns in a single layer inside a resealable plastic bag for up to 3 months. Thaw completely before reheating.
- Reheat buns in a warm oven or microwave for a soft, comforting texture.
- If fresh yeast is used, the activation step can be skipped, but ensure the milk is warm enough to activate it.
- You can substitute rum with apple juice or orange juice for a milder flavor suitable for children.
- Adding extra orange zest can enhance the citrus aroma of the buns.
