Hot Cross Buns

These soft and fluffy Hot Cross Buns are filled with plump juicy raisins, brushed with an orange-scented glaze, and topped with a royal icing cross. A tradition on the Easter buffet, these rolls will look right at home next to the ham and glazed carrots.

Prep Time25

Cook Time20

Rise1 30

Total Time2 15

Course: Side Dish

Cuisine: American

Keyword: best hot cross buns, easter buns, easter recipes, homemade hot cross buns

Servings: buns

Ingredients

FOR THE BUNS

3/4 cups milk , 100-110F
1/4 cup sugar
1 package active dry yeast (2 & 1/4 teaspoons)
3 & 1/2 cups all purpose flour , spooned and leveled
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 eggs , room temperature
4 tablespoons butter , very soft
1 teaspoon orange zest
1 cup raisins (I used tri colored raisins)

EGG WASH (OPTIONAL)

1 egg white
splash of milk

FOR THE GLAZE

1/4 cup water
1/4 cup sugar
1 teaspoon orange zest

FOR THE ICING

1 cup powdered sugar , sifted
3 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon vanilla or almond extract

Instructions

In the bowl of your stand mixer add the warmed milk, sugar, and yeast. Let sit for 10 minutes, until it becomes foamy.
While the yeast blooms, soak the raisins in VERY hot water in a small bowl.
In a large bowl, whisk together the flour, salt, and spices. Set aside.
With the paddle attachment, add the vanilla, eggs, and butter to the yeast mixture and mix to combine - the butter will break up into little pieces. Add in half of the flour mixture and mix until well combined. Switch to the dough hook and add the remaining flour, mix until mostly combined.
Drain raisins and pat dry, add the orange zest and raisins to the dough. Knead on medium low speed with the dough hook until the dough becomes smooth and elastic, about 5 minutes.
In a large bowl, add a drizzle of vegetable oil, place the dough ball in the bowl, flipping it around to cover it in a light layer of oil. Cover the bowl with plastic wrap or a damp towel and set in a warm place to rise until doubled in size, 45 minutes to 1 & 1/2 hours.
Spray a 13x9 baking dish with non-stick cooking spray, or line a rimmed baking sheet with parchment paper. Punch down the dough and divide into 12 equal pieces. Form each piece into a small ball and roll it on the counter between your hands to create a tight ball of dough (each ball should weigh about 3.2 ounces if you have a kitchen scale.) Place rolls evenly spaced in the baking dish. Cover with a damp towel or plastic wrap and let rise again in a warm area for 30 minutes or until rolls are double in size.
Preheat oven to 375F. Brush with egg wash, if using (for browner rolls). Bake for 15-20 minutes, or until golden brown.
While rolls are baking, create the syrup by bringing the water, sugar and orange zest to a boil in a small saucepan, boiling for 2-3 minutes, or until the mixture thickens slightly. Strain zest out if desired.
Brush buns with the glaze mixture as soon as they come out of the oven. Then let the rolls cool completely before icing.
To make the icing combine the powdered sugar, milk, corn syrup and flavoring, continue adding more milk or powdered sugar until you get a good consistency for piping. Place the icing in a piping bag or ziploc with the corner cut off, and pipe crosses on the buns. Let sit for 15 minutes to harden.
Serve and enjoy!

Notes

Add flavor to the raisins. To add extra flavor to the raisins, you can add a splash of vanilla or almond extract to the soaking liquid, or they can be soaked in rum for an adult version.

Swap out the raisins. You can substitute currants or dried cranberries for the raisins.

Egg wash. I wanted the buns super SHINY, so I did a glaze and egg wash, but honestly, you could make these without either and they'd still be good.

Nutrition