“`html
There’s something undeniably comforting about a warm batch of hot cross buns. Slightly sweet, spiced just right, and packed with juicy raisins, these classic buns are a must-have for Easter—but honestly, they’re too good to save for just one time of year. I love making a batch on a lazy weekend morning, filling the kitchen with that irresistible aroma of cinnamon and nutmeg. And let’s be real—any excuse to slather on extra butter is a good one in my book!
If soft, pillowy buns with a hint of spice and a touch of sweetness sound like your kind of baking project, you’re in for a treat!
Why You’ll Love This Recipe
- Classic and comforting: These buns have that perfect balance of warmth, spice, and just the right amount of sweetness.
- Perfect for holidays (or anytime!): Traditionally enjoyed at Easter, but honestly, they’re so good you’ll want to make them year-round.
- Make-ahead friendly: You can prep the dough the night before and bake fresh buns in the morning.
- Easy to customize: Not a raisin fan? Swap them out for dried cranberries, chopped apricots, or even chocolate chips.
Ingredients Breakdown
Essentials
- All-purpose flour: Provides the perfect structure for these soft, fluffy buns.
- Active dry yeast: Helps the dough rise beautifully. Make sure it’s fresh for best results!
- Milk and butter: Adds richness to the dough, making the texture extra tender.
- Warm spices (cinnamon, nutmeg, allspice): These give the buns their signature cozy flavor.
- Raisins: A touch of natural sweetness in every bite.
- Egg: Creates a lovely soft texture and golden brown finish.
- Sugar and honey: A mix of sweetness for both the dough and the sticky glaze.
Pro Tips
- If your yeast isn’t foaming after proofing, it may be expired—start over with fresh yeast.
- Warming the milk slightly (not too hot!) helps activate the yeast faster.
- Soaking the raisins in warm water for 10 minutes before mixing them in keeps them plump and juicy.
Step-by-Step Instructions
- In a small bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until frothy—this means your yeast is alive and ready!
- In a large mixing bowl, whisk together flour, sugar, salt, and spices.
- Make a well in the center and add the yeast mixture, butter, and egg. Stir to form a sticky dough, then knead on a floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for about an hour, until doubled in size.
- Punch down the dough and gently fold in the raisins.
- Divide into 12 equal portions and roll into smooth balls, placing them on a parchment-lined baking sheet.
- Cover and let rise again for about 45 minutes.
- Preheat oven to 375°F (190°C). While the dough rises, mix flour and water to make a thick paste for the crosses, then pipe across the tops.
- Bake for 20–25 minutes until golden brown.
- Brush the warm buns with a honey glaze for that beautiful bakery-style shine.
Chef’s Tips and Tricks
- Use a thermometer: For perfect baking, your buns should reach an internal temperature of about 190°F (88°C).
- Want extra fluffy buns? Let the dough rise a little longer if your kitchen is cooler.
- Shiny glaze trick: For a glossy finish, brush with warmed apricot jam instead of honey.
Recipe Variations and Serving Suggestions
- Swap the raisins: Try dried cherries, chopped figs, or even white chocolate chips!
- Add citrus zest: A bit of orange or lemon zest in the dough brightens up the flavors.
- Best serving tip: Serve warm with butter, or slice and toast the next day for an irresistible breakfast treat.
FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight after the first rise. Just bring it to room temperature before shaping and baking.
How should I store these buns?
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month—just reheat gently in the oven before serving.
Can I make these without eggs?
Yes! Swap the egg for a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
Hot Cross Buns Recipe
Ingredients:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 cup butter, softened
- 1 egg
- 3/4 cup raisins
- Flour and water for the cross
- 2 tablespoons honey for glaze
Instructions:
- Combine warm milk, yeast, and sugar. Let sit until foamy.
- Whisk together flour, salt, and spices. Stir in yeast mixture, butter, and egg.
- Knead for 8–10 minutes, then let rise for 1 hour.
- Punch down dough, fold in raisins, then shape into 12 balls.
- Let rise again for 45 minutes. Preheat oven to 375°F (190°C).
- Mix flour and water to make the cross paste, pipe onto buns.
- Bake for 20–25 minutes until golden.
- Brush with honey while warm.
These homemade hot cross buns are too good to resist—trust me, they won’t last long! I’d love to see your baking creations, so tag me on Instagram with #TheKitchensAid when you give these a try. Happy baking!
“`