These hot cross buns are spiced and sweet with raisins inside. A wonderful treat for Easter!
"One a penny, two a penny, hot cross buns."?
Welcome to week 3 of Nina's Bread Month! Is anyone else familiar with that song? I sing it to my 18 month old all the time. Singing that song made me crave these buns and it is nearly Easter, so I thought it would be a perfect recipe to tie into Nina's Bread Month. In the last few weeks we have tackled cinnamon rolls, dinner rolls, and I also shared some tips for baking with yeast. Have a look at them both if you are just joining us, or if you would like a review.
These hot cross buns are so soft, flaky, sweet and just melt in your mouth! They are perfect with a cup of tea and if you have leftovers, you can make an amazing bread pudding out of them. You could also freeze these really well and rewarm them another day. Have them come to room temperature and reheat. You could also freeze them after their first rise and you have shaped them into individual rolls. Then you can take the rolls out of the freezer, allow them to come to room temperature and then double in size. Continue the recipe and bake from there to have hot cross buns whenever you fancy them!
How do I make the hot cross buns?
I used my dinner roll recipe as a starting point and doubled it as I wanted 12 large rolls. Add some spices and raisins and you have the perfect roll! I make the cross on top of these rolls with a flour/water mixture. You can easily make a cream cheese icing cross or a royal icing cross if you want a bit more sweetness. A sweet glaze of milk and sugar goes over top of it all which makes the hot cross buns shiny and inviting.
I would love to see everyone's hot cross buns! Take a picture and tag it #ninakneadstobake on Instagram so I can see it!
- 1 tsp quick-rise instant yeast
- 2 tbsp granulated sugar
- 1 cup whole milk, warm
- 5 tbsp (72g) unsalted butter, room temperature
- 2 large eggs, beaten
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 3 cups (460g) all purpose flour
- 1 tsp salt
- ¼ cup thompson raisins
- ¼ cup sultana raisins
- ¼ cup (1.50g) all purpose flour
- 3 tbsp water
- 2 tbsp whole milk
- 2 tbsp granulated sugar
- In a bowl of a stand mixture fitted with the dough hook attachment, add yeast, sugar and milk. Mix together and then add in butter, eggs and spices.
- Weigh flour into a separate bowl and then add in ¾ of the amount of flour to the other ingredients. Add in salt and knead together. Add in a tbsp of the remaining flour at a time until the dough comes together and just cleans the bowl.
- Knead both types of raisins into the dough.
- Place dough into a large greased bowl, cover with plastic wrap, and place in a warm environment until the dough doubles in size, about 1 hour.
- Preheat oven to 400°F. Cover 2 baking trays with parchment paper and set aside.
- Punch down the risen dough and weigh it. Divide that amount by 12 to figure out how much each hot cross bun should weigh to get similar sizing.
- Form each bun and place on the prepared baking trays. Cover loosely with parchment paper and let rise for 30 minutes.
- In a small bowl, mix flour and water together to make a loose paste. Fill the paste into a piping bag and cut a small hole off the bottom. Pipe crosses onto the buns before they go into the oven.
- Bake for 12 - 14 minutes or until golden brown.
- In a small bowl, mix the milk and sugar together. Dissolve the sugar by warming up the mixture in a microwave.
- Brush the glaze over the tops of each bun after they come out of the oven.
- Hot cross buns are best eaten the day they are made.