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Homemade Hot Cross Buns

Homemade hot cross buns are a classic, English Easter treat. These sweet, pillowy soft, buns are filled with plump raisins and fragrant spices. Homemade hot cross buns are delicious for breakfast, snack, or for dessert. Try this simple recipe and see for yourself.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Servings: 12 buns
Course: Snack
Cuisine: English
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Heavy Whipping Cream
  • 1 1/4 cup 2 Percent Milk
  • 1 Packet Active Dry Yeast
  • 1 Tbsp Granulated Sugar
  • 1 cup Sun Dried Raisins
  • 1/2 cup Golden Raisins
  • 4 1/4 cup Bread Flour Alternately, all-purpose flour can be used.
  • 1 1/2 tsp Cinnamon
  • 1 tsp All Spice
  • 1/4 tsp Nutmeg
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Light Brown Sugar
  • 3 1/2 Tbsp Salted Butter Melted
  • 1 large Egg
  • 1 Zest Orange *Optional
The Flour Crosses
  • 1/2 cup AP Flour
  • 7 Tbsp Warm Water
Apricot Glaze
  • 2 1/2 Tbsp Apricot Jam
  • 2 Tbsp Warm Water

Equipment

  • 1 Stand mixer The stand mixer certainly makes this recipe easier, but it can be made without.

Method
 

For the Hot Cross Bun Dough
  1. Soak the raisins in boiling water. (Adding just enough boiling water to cover the raisins). Set aside and allow the raisins to soften.
  2. In a liquid measuring cup, add the heavy whipping cream and milk. Stir, and heat in the microwave until warm (approximately 1 minute and 15 seconds). *Being careful not to scald the milk.
  3. Stir 1 Tablespoon of granulated sugar into the milk mixture. Sprinkle the yeast packet on the top of the warm milk mixture. Stir and set aside for approximately ten minutes or until activated.
  4. In a large mixing bowl, add the bread flour, cinnamon, all spice, nutmeg, brown sugar, and 1/2 cup of granulated sugar. Stir the dry ingredients to combine.
  5. Add the milk/yeast mixture to the bowl of a stand mixer. Then, add the butter and the egg. Mixing in between each addition on medium speed.
  6. Drain the raisins before adding to the stand mixer.
  7. Using a dough hook attachment, slowly add the flour mixture to the liquid ingredients. This step will take 5-7 minutes. When the dough begins to come off the sides of the mixing bowl- you know the dough has been adequately kneaded. (Alternately, this can be done by hand if you do not have access to a stand mixer). *Note: if the dough is too sticky and is not coming off the sides of the bowl, try adding another tablespoon or two of flour.
  8. Leave the dough in the bowl and cover with plastic wrap. Allow the bun dough to rest for 1-2 hours in a warm area of the kitchen. (The dough should double in size).
  9. Punch the risen bun dough down, and knead by hand, on a lightly floured surface for 2 minutes or until elastic and smooth.
  10. Form the dough into a long loaf shape and separate into 12 individual pieces. Line a baking sheet with parchment paper.
  11. Shape each individual piece of dough into a ball. Taking a pinch of each alternating side, pull the opposite sides together. (Almost as if you were pinching each side of a handkerchief and bringing it together to twist closed. Basically, creating a little knap sack or satchel). Once the side pieces of dough are twisted, press down to create a seal. Place the twisted side of the dough down onto the baking sheet. (The smooth, round top will be facing upwards).
  12. Place the 12 buns about 1/2 an inch apart on the lined baking sheet. Place an oiled piece of plastic wrap over the top of the buns-allowing 30-45 minutes for a second rise.
For the Flour Cross:
  1. Preheat the oven to 350 degrees F. Place the flour and the warm water in a small mixing bowl. Wisk together quickly to create a thick (pipe-able) paste.
  2. Put the flour paste in a piping bag (a Ziplock bag with a small cut on the end will work as well). Carefully pipe a cross shape onto each roll.
  3. Bake the buns for 20 minutes or until 190 degrees F and golden brown on the tops.
Apricot Glaze:
  1. Place the apricot jam and the warm water in a mixing bowl. Stir until a loose glaze has been created. Use a pastry brush to brush the glaze over the tops of the warm buns. This adds a beautiful shine to the hot cross buns and helps to lock the moisture in.
  2. Allow the hot cross buns to cool. Serve warm with butter (or however desired) for best results.

Notes

*Homemade Hot Cross Buns are best enjoyed fresh on the first day. However, if kept in an air-tight container, they can stay soft and fresh for several days.