Hot Cross Buns
I’m sure you’re familiar with Hot Cross Buns, thanks to the popular children’s nursery rhyme or their popularity in grocery stores and bakeries around Easter. These sweet sticky rolls are traditionally made and sold during Lent (though I’m yet to see them as cheap as “one a penny, two a penny”). Aside from being delicious, they also are an important part of Good Friday and Easter traditions, and you can read more about their origins, traditions, and superstitions here. Soft, fluffy (though a bit denser than my dinner rolls), and lightly sweetened yeast rolls, this recipe is traditionally flavored with spices (and optional orange zest) and in this case topped with simple icing crosses. They deserve a spot at your table next to the homemade peanut butter eggs, coconut cream pie, and old-fashioned Easter candy.
What You Need
All-Purpose Flour. I use all-purpose because it’s what I have on hand, but bread flour can be used instead for a chewier hot cross bun.Granulated Sugar. This adds sweetness and flavor.Instant Yeast. You can use active dry yeast instead of instant, but you will have to wait longer for the dough to rise. (see the recipe notes)Salt. Adds flavor and balances the taste.Spices. We’re using cinnamon, allspice, and nutmeg. These spices are part of what give hot cross buns their spiced flavor.Whole Milk. I use whole milk to bring the dough together and gives the buns their rich flavor. You can try another milk, such as 2%, but the buns will lose some of their richness and be a bit more dry.Butter. I use unsalted. This makes for tender, flavorful hot cross buns.Eggs. For best results use room temperature eggs (they’ll combine into the dough better) and lightly beat them before adding (ditto).Orange zest (optional). Adds to the flavor of the buns, but it is not necessary.Currants or Raisins…
I know I’ve mentioned in my Oatmeal Cookie and Carrot Cake recipe that I kind of really hate raisins. You can leave them out if you also have good taste 😉without causing any problems or issues with the recipe. Even though I don’t love them, they are a traditional ingredient in hot cross buns so I felt I had to include them. And in case you’re wondering, yes I definitely did pick around the currants like a 5 year old when I ate mine.
How to Make Hot Cross Buns
Yes, there’s yeast involved, but this recipe really isn’t that difficult to make. I’ll walk you through all the steps below, and don’t forget to check out my video if you’re nervous about baking with yeast.
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Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
