Hot Cross Buns Recipe

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Happy Easter! Easter is probably THE most important holiday that Christians celebrate. It’s not about the commercialized bunny, or the eggs, although those traditions can be fun.

It’s so important to us that our family understands Easter is about Jesus Christ’s death, burial and resurrection through which he paid the penalty for sin so everyone who believes in Him has eternal life with Him. It’s a glorious thing and such good news! These hot cross buns help to share the story.

I admit glazing skills were not optimal since I was racing to get these done. Baking with a newborn is tricky. You never know when baby will wake up and when she does, she definitely makes her demands known. Don’t worry, your buns will be cuter :).

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!

These are sweet rolls. I use the basic dough recipe from my Portuguese Easter Bread, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. Hot Cross Buns were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.

Ingredients for Hot Cross Buns:

1/2 cup raisins, currants, or craisins + 1 cup boiling hot water
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
1/2 cup white sugar + 1/2 tsp sugar
1/4 cup (4 Tbsp) unsalted butter, softened 15 seconds in microwave
1/2 tsp salt
1 envelope active dry yeast (about 3/4 Tbsp or 2 1/4 tsp) – I used Red Star Yeast
2 large eggs, well beaten
3 1/2 cups unsifted all-purpose flour *measured correctly
1/4 tsp ground cinnamon
1/8 tsp (a large pinch) ground nutmeg

For the Egg Wash:

1 egg, well beaten with 1 tsp water

For the Glaze:

1/2 cup Powdered sugar mixed with 2 1/2 tsp Milk

How To Make Hot Cross Buns:

1. 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.

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).

3. 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.

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.

If kneading by hand, use a wooden spoon to stir, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.

5. 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).

6. 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 9×13″ baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed

7. 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.

8. 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.

Hot Cross Buns Recipe

4.98 from 210 votes

Author: Natasha of NatashasKitchen.com

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!

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Prep Time: 3 hours hrs

Cook Time: 15 minutes mins

Total Time: 3 hours hrs 15 minutes mins

Ingredients 

US CustomaryMetric

Servings: 12 large buns

• 1/2 cup raisins, currants, or craisins + 1 cup boiling hot water
• 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
• 1/2 cup white sugar + 1/2 tsp sugar
• 1/4 cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave
• 1/2 tsp salt
• 1 envelope active dry yeast, about 3/4 Tbsp or 2 1/4 tsp - I used Red Star Yeast
• 2 large eggs, well beaten
• 3 1/2 cups unsifted all-purpose flour
• 1/4 tsp ground cinnamon
• 1/8 tsp a large pinch ground nutmeg

For the Egg Wash:

• 1 egg, well beaten with 1 tsp water

For the Glaze:

• 1/2 cup powdered sugar mixed
• 2 1/2 tsp milk

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Instructions

• 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.
• 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).
• 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.
• 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.
• 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.
• 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.

Notes

If kneading by hand, use a wooden spoon to stir at step 4, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.

Nutrition Per Serving

262kcal Calories46g Carbs5g Protein5g Fat3g Saturated Fat52mg Cholesterol122mg Sodium124mg Potassium1g Fiber14g Sugar200IU Vitamin A0.3mg Vitamin C33mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Hot Cross Buns Recipe

Amount per Serving

Calories

262

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

3

g

19

%

Cholesterol

 

52

mg

17

%

Sodium

 

122

mg

5

%

Potassium

 

124

mg

4

%

Carbohydrates

 

46

g

15

%

Fiber

 

1

g

4

%

Sugar

 

14

g

16

%

Protein

 

5

g

10

%

Vitamin A

 

200

IU

4

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

33

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Bread

Cuisine: American

Keyword: Hot Cross Buns

Skill Level: Medium

Cost to Make: $

Calories: 262

♥ FAVORITE THINGS ♥
*I love my stacking measuring spoons – I just wash the ones I use.
*Also great for rectangular cakes, this Cuisinart 9×13 non-stick cake pan
*These OXO stacking bowls are multi-purpose and so handy!
*We sure enjoy our Wusthof knife block set. Great knives are essential.
*Red Stand Mixer from KitchenAid: 6 Qt. Professional 600 Series