Description
This classic Hot Cross Buns recipe yields soft, spiced, and fragrant buns studded with dried cranberries and topped with a sweet orange glaze and traditional piped crosses. Perfect for Easter or any time you crave a tender, slightly sweet bread enriched with warm spices and citrus zest.
Ingredients
Scale
Dough Ingredients
- 1 packet of rapid active dry yeast
- 3 ½ cups of bread flour
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1/2 teaspoon of nutmeg
- 4 tablespoons of unsalted butter (room temperature)
- Zest of 1 orange
- 1 large egg
- 3/4 cup warm milk (heated to 110°F)
- 3/4 cup dried cranberries
Egg Wash
- 1 large egg
- 1/2 tablespoon of milk
Glaze
- 3 tablespoons of powdered sugar
- 1 tablespoon + 1 teaspoon orange juice
Icing for Crosses
- 1/2 cup of powdered sugar
- 2 1/2 teaspoons orange juice
Instructions
- Mix Dry Ingredients: In a large mixing bowl, sift together the bread flour, sugar, brown sugar, salt, cinnamon, allspice, and nutmeg. Incorporate the rapid active dry yeast by whisking or using a dough hook to combine well.
- Add Wet Ingredients: Heat milk to 110°F, then add the unsalted butter, orange zest, one large egg, dried cranberries, and the warmed milk mixture. Mix gently to combine all ingredients.
- Knead the Dough: Mix the dough on medium-low speed (level 2) for 5-8 minutes using a stand mixer or by hand, until the dough pulls away from the sides of the bowl, is sticky but does not cling to your finger.
- Hand Kneading: Flour a clean surface and knead the dough by folding and pressing with the palm of your hand until the dough springs back when poked and no indentation remains.
- First Rise: Place the dough in a floured bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
- Shape Buns: After rising, punch down the dough, roll it into a log, and cut into approximately 10 even sections weighing about 3.2 ounces each. Roll each section into smooth balls with seams underneath.
- Second Rise: Place buns on a parchment-lined 9×13 baking sheet, cover, and allow them to rest and rise for another hour until doubled in size.
- Prepare for Baking: Preheat the oven to 350°F. In a small bowl, whisk one egg with 1/2 tablespoon milk for an egg wash. Brush over the buns evenly.
- Bake Buns: Bake for 22-25 minutes until golden brown and cooked through.
- Apply Sticky Glaze: Mix 3 tablespoons powdered sugar with 1 tablespoon plus 1 teaspoon orange juice into a glaze. Brush over the warm buns and allow them to cool for 5 minutes.
- Pipe Crosses: Combine 1/2 cup powdered sugar with 2 1/2 teaspoons orange juice to make icing. Place icing in a piping bag or plastic bag with the tip cut off. Pipe the traditional crosses over the tops of the buns.
- Serve: Serve the hot cross buns warm, best enjoyed on the same day for optimal freshness and flavor.
Notes
- Note 1: Sifting the dry ingredients ensures an even distribution of spices and yeast, aiding consistent rising and flavor balance.
- Note 2: Use rapid active dry yeast for quicker rising times; if using regular yeast, allow for longer proofing.
- Note 3: Heating milk to 110°F helps activate the yeast without killing it; do not exceed this temperature.
- Note 4: Rising in a warm environment is crucial; you can use an oven with just the light on or a warm spot in your kitchen.
- For even buns, use a kitchen scale to weigh dough portions.
- Ensure butter is at room temperature to incorporate smoothly into the dough.
