Description
Classic Hot Cross Buns made with warm milk, fragrant spices, and sweet currants or raisins, baked to golden perfection and topped with a signature cross of sweet icing. These spiced buns are soft, flavorful, and perfect for Easter or anytime you want a cozy, homemade treat.
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)
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 yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready for use.
- Make the Dough: In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and optional allspice. Add the activated yeast mixture, softened butter, eggs, optional lemon zest, and vanilla extract. Mix until the dough starts to form, then transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Knead in the currants or raisins until evenly distributed.
- First Rise: Lightly grease a large bowl with vegetable oil. Place the dough inside, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Buns: Once risen, punch down the dough to release the air. Divide into 12 equal portions and shape each into a bun. Arrange them closely but not touching in a greased 9×13-inch baking dish.
- Second Rise: Cover the dish again and allow the buns to rise for another 30-45 minutes, until puffed and touching.
- Bake the Buns: Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes until golden brown on top. Check doneness by tapping the bottom of a bun; it should sound hollow.
- Make the Cross Icing: While baking, mix powdered sugar with milk or water and vanilla extract until smooth. Once buns are slightly cooled, pipe the icing in a cross pattern on each bun.
- Serve: Allow buns to cool completely or enjoy warm with butter for a delicious treat.
Notes
- You can substitute currants with raisins or a mix depending on preference.
- Making the dough a day ahead and refrigerating overnight can enhance flavor development.
- For a vegan version, replace butter and eggs with suitable plant-based alternatives and use vegan milk.
- Ensure milk is not too hot when activating yeast, as temperatures above 120°F can kill yeast.
- The optional spices and lemon zest add complexity but can be adjusted or omitted according to taste.
