Description
Traditional Hot Cross Buns made with warm milk, aromatic spices, currants or raisins, and finished with a sweet vanilla icing cross. Perfectly soft and spiced, these classic buns are ideal for Easter or any cozy brunch occasion.
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 the warm milk, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Dough: In a large bowl, mix together the flour, salt, cinnamon, nutmeg, and allspice if using. Add the frothy yeast mixture, softened butter, eggs, lemon zest, and vanilla extract. Stir to form a dough, then knead on a floured surface for 5-7 minutes until smooth and elastic. Knead in the currants or raisins until evenly distributed.
- First Rise: Grease a large bowl with vegetable oil, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Buns: Punch down the risen dough to release air. Divide it into 12 equal portions and shape each into a bun. Arrange the buns close together but not touching in a greased 9×13-inch baking dish.
- Second Rise: Cover the baking dish and allow the buns to rise for another 30-45 minutes until puffed and almost touching each other.
- Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.
- Make the Cross Icing: While the buns bake, whisk together powdered sugar, milk or water, and vanilla extract until smooth. After baking and slight cooling, pipe the icing over each bun in a cross pattern.
- Serve: Let the buns cool completely before serving or enjoy warm with butter for an indulgent treat.
Notes
- Use raisins or currants according to preference or a mix of both for varied texture.
- The optional lemon zest adds a fresh citrus note that complements the spices nicely.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- For a vegan version, substitute butter with a plant-based alternative and use a flax egg or commercial egg replacer.
- Store any leftovers in an airtight container and consume within 2 days for best freshness, or freeze for longer storage.
