Description
This classic Hot Cross Buns recipe offers soft, spiced sweet bread studded with raisins and cranberries, topped with traditional flour crosses and finished with a fragrant spiced syrup glaze. Perfect for Easter or any cozy brunch, these buns combine warming spices and a lightly sweet, tender crumb with a shiny, sticky finish.
Ingredients
Dough
- 2 ½ teaspoons dried yeast
- ¾ cup whole milk (plus 1 ½ tablespoons for brushing)
- ¼ cup sugar (plus 1 teaspoon for yeast activating)
- 2 ¼ cups all purpose flour (plus extra to dust)
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground mixed spice
- 2 large eggs (plus 1 yolk for brushing)
- ¼ cup soft unsalted butter
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup dried unsweetened cranberries
Cross Topping
- ½ cup plain flour
- ¾ cup icing sugar
- 2 tablespoons olive oil
- 3 tablespoons milk
Spiced Syrup Glaze
- ¼ cup sugar
- ⅛ cup water
- 1 whole star anise
- 1 whole clove
- ½ vanilla pod (split in half lengthwise)
Instructions
- Activate the yeast: In a large bowl, dissolve the dried yeast in warm milk combined with 1 teaspoon of sugar. Let the mixture sit for 15 minutes until it becomes bubbly and frothy, indicating the yeast is active.
- Mix dry ingredients and form dough: In a stand mixer bowl, sift together the all-purpose flour, ground cinnamon, freshly grated nutmeg, and ground mixed spice. Add the activated yeast mixture, remaining sugar, 1 whole egg, and 1 egg yolk. Stir to create a rough dough.
- Add butter and knead: Gradually incorporate the soft unsalted butter into the dough until fully combined and sticky. Knead the dough in the mixer for 5 minutes until it becomes smooth and shiny. Mix in the salt, raisins, and dried cranberries. Knead for an additional 3 minutes to incorporate evenly.
- First rise: Transfer the dough to a lightly greased bowl. Cover with a clean cloth or plastic wrap and allow it to rise in a warm place for 1 ½ to 2 hours, or until nearly doubled in size.
- Shape buns: Turn the risen dough onto a floured surface and divide it into 12 equal pieces. Roll each piece into a smooth, round bun by gently rolling on the surface.
- Second rise (proofing): Place the shaped buns on a parchment-lined baking tray, leaving about 2 cm space between each. Cover and let them prove for 1 hour until almost doubled in size.
- Preheat and egg wash: Preheat your oven to 375°F (190°C). Brush the buns with the remaining 1 ½ tablespoons of milk mixed with the reserved egg yolk. Allow the buns to dry for 10 minutes, then brush again for a deeper glaze.
- Prepare and pipe crosses: Mix the plain flour, icing sugar, olive oil, and milk in a small bowl to form a smooth batter. Spoon the batter into a piping bag and carefully pipe crosses onto the top of each bun.
- Bake: Bake the buns in the preheated oven for 20 to 22 minutes until golden brown and cooked through.
- Make spiced syrup glaze: Combine sugar, water, star anise, whole clove, and the split vanilla pod in a small pan over low heat. Stir gently until the sugar dissolves, then allow the mixture to simmer for 2 minutes until slightly thickened. Remove from heat and discard the spices.
- Glaze and serve: Brush the warm baked buns generously with the spiced syrup glaze. Let them cool slightly before serving to enjoy their full flavor and softness.
Notes
- Ensure the milk used to activate the yeast is warm, not hot, to prevent killing the yeast.
- For a vegan version, substitute butter with a plant-based alternative and use flax egg instead of real eggs.
- Buns can be frozen after the second rise and before baking; thaw and bake directly from frozen with extra baking time.
- Use parchment paper or a silicone mat to prevent sticking on the baking tray.
- The spiced syrup glaze gives the buns a beautiful shine and aromatic flavor, but you can omit it if preferred.
