Description
These classic Hot Cross Buns are soft, fragrant, and bursting with dried fruit and warm spices. Perfectly sweetened and glazed, these traditional British buns are ideal for Easter or any cozy breakfast or snack time.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk room temperature
- 2 large eggs
- 1 egg yolk (save the white for the egg wash)
- 6 Tablespoons salted butter at room temperature
- 1 Tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1 Tablespoon orange zest from 1 orange
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 4 1/2 cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white reserved from above
- 2 teaspoons water
Glaze
- 2 Tablespoons apricot jam or preserves
- 1 Tablespoon water
Icing
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoons milk or enough to make a thick, pipeable icing
Instructions
- Soften Fruit: Add the dried apricots and currants to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds to soften the fruit. Set aside to soak.
- Proof Yeast: Warm the milk in the microwave for 45 seconds until warm but not scalding. Stir in 1 teaspoon sugar and the active dry yeast. Let it proof for 10 minutes until foamy.
- Mix Dough Ingredients: In a stand mixer bowl fitted with paddle attachment, combine the proofed yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla, cinnamon, cloves, nutmeg, cardamom, salt, and 2 cups of flour. Mix until combined, then switch to dough hook and add remaining flour.
- Knead Dough with Butter: Knead dough on medium speed until combined, then add softened butter 1 tablespoon at a time, kneading about a minute between each addition until butter is fully incorporated. Total kneading time is around 8 minutes. Dough will be sticky and elastic; add extra 1/2 cup flour if too sticky.
- Add Fruit to Dough: Knead soaked dried fruit and any remaining liquid into the dough until evenly dispersed, using hands to help mix if needed.
- First Rise: Transfer dough to a large greased bowl, cover with plastic wrap, and place in a warm spot to rise for 1.5 to 2 hours until nearly doubled and puffy.
- Shape Buns: Turn dough onto a clean surface, divide into 12 equal pieces using a scraper or knife. Shape each into smooth balls and place in a greased 9x13-inch baking dish, cover and let rise 30 to 60 minutes until puffy and touching.
- Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F. Whisk egg white with 2 teaspoons water for egg wash.
- Apply Egg Wash and Bake: Gently brush egg wash over buns. Bake for 30 minutes until golden brown and cooked through but not dry.
- Apricot Glaze: While buns are hot, warm apricot jam with water in microwave for 30 seconds, stir, and brush glaze on buns. Let cool briefly.
- Make Icing: In a bowl, whisk powdered sugar, vanilla, salt, and enough milk to make a thick, pipeable icing. Adjust milk or sugar to get right consistency.
- Pipe Crosses: Transfer icing to a piping bag or ziplock with tip snipped, pipe crosses over buns by drawing lines horizontally and vertically.
- Serve: Serve hot cross buns warm for best taste.
Notes
- Serve buns fresh and warm for best flavor and texture.
- They keep good for 1-2 days and can be reheated briefly in the microwave.
- Leftover buns make excellent French toast when sliced, dipped in egg mixture, and cooked in butter on a griddle.
- Adding extra flour will toughen buns; try to use as little flour as possible for soft texture.
- You can substitute any dried fruit like dried cranberries or cherries according to preference.
- If using instant yeast, skip proofing step and mix it directly with flour.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
