Description
This classic Hot Cross Buns recipe yields 12 soft, spiced, and sweet buns studded with currants or raisins. Flavored with cinnamon, nutmeg, and optional allspice, these buns undergo two rises for a fluffy texture and are finished with a signature cross made from a sweet glaze. Perfect for breakfast, brunch, or a festive treat, these buns can be enjoyed warm with butter or cooled for a tender 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 Ingredients
- 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, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Make the Dough: In a large bowl, whisk together all-purpose flour, salt, ground cinnamon, ground nutmeg, and optional ground allspice. Add the activated yeast mixture, softened butter, eggs, lemon zest (if using), and vanilla extract. Mix until the dough begins to come together, then transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Knead in the currants or raisins evenly 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 in a warm spot for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the Buns: Once risen, gently punch down the dough to release trapped air. Divide the dough into 12 equal portions and shape each into a round bun. Arrange the buns closely but not touching in a greased 9×13-inch baking dish.
- Second Rise: Cover the baking dish with a damp towel or plastic wrap and allow the buns to rise for another 30 to 45 minutes, until they puff up and begin to touch each other.
- Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes or until golden brown on top. To check doneness, tap the bottom of a bun; it should sound hollow.
- Make the Cross Icing: While the buns bake, whisk together powdered sugar, 1 to 2 teaspoons of milk or water, and vanilla extract until smooth and pipeable. Once the buns have cooled slightly, pipe the icing onto each bun in a cross pattern.
- Serve: Allow the buns to cool completely before serving, or enjoy warm with butter for a richer treat.
Notes
- You can substitute currants with raisins or a mix of both according to preference.
- For a dairy-free version, use plant-based milk and butter substitutes.
- The optional lemon zest adds a fresh brightness but can be omitted if not desired.
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Store buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
