Description
These homemade Hot Cross Buns are soft, spiced, and filled with mixed dried fruits, making them a delightful treat. Topped with a sweet glaze and traditional crosses, they are perfect for any occasion.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk, warmed to 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 3 large eggs, at room temperature
- 1/2 cup mixed dried fruit (currants, raisins, and candied peel)
- 1/4 cup orange juice
- 1/2 cup all-purpose flour (for the crosses)
- 1/2 cup water (for the crosses)
- 1/4 cup apricot jam
- 1 tablespoon water (for the glaze)
Instructions
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
- Once the yeast mixture is frothy, add the melted butter, eggs, and orange juice. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Incorporate the mixed dried fruit into the dough, kneading until evenly distributed.
- Shape the dough into a ball and place it in a greased bowl, turning to coat. Cover with a kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
- Once risen, punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces (about 3 ounces each) and shape each into a smooth ball.
- Place the shaped buns on a parchment-lined baking sheet, leaving space between each.
- Cover with a kitchen towel and let rise for about 30-45 minutes, or until puffed up.
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the 1/2 cup of flour with enough water to create a thick paste.
- Transfer the paste to a piping bag or zip-top bag with a corner snipped off. Pipe a cross over each bun.
- Once the buns are ready and the oven is preheated, place the baking sheet in the oven.
- Bake for 20-25 minutes, or until golden brown and sound hollow when tapped on the bottom.
- While baking, prepare the glaze by combining the apricot jam and water in a small saucepan over low heat until melted and smooth.
- Remove the buns from the oven and let them cool on the baking sheet.
Notes
- Ensure the milk is warmed to the correct temperature to activate the yeast.
- You can substitute the mixed dried fruit with your favorite dried fruits.
- These buns are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes