A good many of us only remember hot cross buns from the popular nursery rhyme/song. Growing up, I never got a chance to buy or taste hot cross buns. My first experience finally trying this popular pastry was at a food fair I attended 5 years ago in downtown Toronto. It had such a fragrant appeal, i just knew I had to make them, and what better time than now- Easter!
What are Hot Cross Buns?
Hot cross buns have been said to have originated back in the 12th century, and were baked with a cross as a symbolic representation of Good Friday (the crucifixion). Its cross design was hypothesized to have been first created by an English monk.
Its recipe has evolved over the years introducing raisins and spices as a representation of health and prosperity. There was a break in the custom of baking hot cross buns for some years before a recourse was initiated by the Queen Elizabeth at the time. Since then, these Easter buns have continued as a part of every significant religious festivity.
What do I need to make Hot Cross Buns?
First off, these hot cross buns are far from being one penny! Authentic hot cross buns require a number of ingredients which you may or may not have:
Flour
Bread flour was used in this recipe because of its higher protein content which allows for rapid development of gluten. Otherwise, you can use all-purpose flour, you may only need to invest more time to knead the dough to aid the gluten development.
Spices
These might just be the signature part of hot cross buns. All-spice, nutmeg and cinnamon are a key part of ingredients added in this special Easter bun.
Buttermilk
If you don’t have buttermilk, that’s fine, use whole milk and add about 1/3 cup of sour cream. I am yet to test with low fat milk or vegan options but I don’t think these should affect the overall outcome.
Check out other tasty baked goods to celebrate this season:
- Easy Homemade Biscuits in 30 Mins!
- Easter Series | Soft & Sweet Ensaïmadas de Mallorca
- Soft & Fluffy Donuts
- How to Make Delicious Buttery Cornbread
Eggs
We will need 2 eggs to add airiness to the dough.
Raisins
Some people use a mixture of raisins and sultanas, I stuck to raisins. If you like a little punch in the flavor of your hot cross buns, you can soak the raisins in some rum overnight prior to using it in the dough.
Otherwise, soaking them in some freshly squeezed orange juice for a few minutes works to flavor them while loosening them up.
Raising Agent
We would need some active dry yeast, one 7g pack is all you need for this recipe.
Sugars
A mix of regular granulated sugar and brown sugar is needed. Light or dark brown sugar can be used.
Citrus
The zest and juice of one large orange introduces a distinct fragrance to this pastry. You really don’t know the impact until your buns are baking, and your neighbors knock on your door with plates in hand.
Butter
The unsalted butter must be brought down to room temperature before being used in the dough. Some butter can also be reserved for brushing the buns when done.
This recipe makes about 8-10 hot cross buns, but you can adjust the recipe using the counter below. In fact, best to make more as people around you will not be able to resist them. If you are in the baking mood after making these, you should also try my Spanish ensaimadas, they are soft, fluffy and the perfect treat to mark the Easter.
Making the cross for Hot Cross Buns
This part might seem like the most intimidating part of making these buns, but let’s debunk it together- EASY-PEASY! All you need:
- All-purpose flour
- Milk
- Confectioners sugar
A thick mix of these three will create a paste that will be packed into a ziploc bag. Snip off a little corner of the ziploc and gently pipe on the mix to form crosses on the buns.
Hot Cross Buns Recipe
Equipment
- 1 Stand Mixer
Ingredients
- 3¾ cups bread flour
- 1 pack active dry yeast or 2¼ tsp
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp ground all-spice
- 1/2 tsp grated nutmeg
- 1 cup granulated sugar
- 1/3 cup brown sugar light or brown
- 1 cup buttermilk room temperature
- 2 large eggs
- 6 tbsp unsalted butter melted
- 1 cup raisins
- 1 large orange zest and juice
For Crosses
- ½ cup all-purpose flour
- 2 tbsp confectioners sugar
- ⅓ cup milk
Glaze
- 2 tbsp warm milk
- 1 egg
Instructions
- In your bowl of raisins, squeeze the juice of your orange and 3 tbsp warm water, you can add a little more water to ensure the raisins are soaked properly. Set aside for 10 mins before draining.
- In your mixing bowl, combine buttermilk, 1 tbsp sugar and yeast. Leave for 5 minutes for it to bloom (form a foamy surface).
- Add in your 2 eggs and melted unsalted butter to the yeast mixture.
- Sieve in the bread flour, brown sugar, white sugar, salt, all-spice, cinnamon and nutmeg.
- Attach your dough hook and begin to knead the dough on low speed until it comes together to form a shaggy dough.
- Toss in the raisins and orange zest, continue to knead the dough for 6-8 minutes, the dough might seem very soft and sticky. Use an oiled spatula to bring the dough together in one ball. Add a few drops of oil, cover and leave to rise in a warm place for 1 hour+.
- When the dough has doubled in size, punch out the air, and divide into 8-10 equal portions. Form balls and lay them out on a lined baking sheet. Cover and let it rise again for 30 mins.
- Brush with the mix of warm milk and egg.
Mix Cross paste
- In a small bowl, combine the flour, confectioners sugar and milk. Mix into a semi-thick paste.
Continue with the buns
- Preheat oven to 375℉.
- Pack the batter into a clean ziploc, snip off a little part of the corner and pipe on the batter first in one direction across all the buns. Pipe on the barter in the second direction across all the buns to form the cross.
- Transfer to the oven and let the buns bake for 25 mins or until it has browned to your liking.
- Brush on some melted butter to add some shine to your hot cross buns.
Video
Notes
- When mixing the dough, don’t give in to the temptation of adding more flour. The stickiness should reduce when the dough is allowed time to rest. Too much flour can produce tough buns.
- Use a scale to measure each buns when dividing the dough if you have one. Otherwise, you can eyeball the portions like I did!
- Be sure to use active dry yeast that has not expired.
