Homemade Hot Cross Buns
Making your own hot cross buns might seem intimidating, but the truth is, it’s easier than you think. With a few simple ingredients and some patience, you can create bakery-quality buns right at home.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden Spoon or Silicone Spatula
- Stand mixer with dough hook (optional)
- Baking sheet or tray
- Piping bag or small plastic bag
- Small saucepan
- Cooling Rack
Ingredients
For the Dough:
- 4 cups 500g all-purpose flour
- 1/4 cup 50g granulated sugar
- 2 1/4 tsp 1 packet active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup 240ml warm milk
- 1/4 cup 60g unsalted butter, melted
- 1 large egg
- 3/4 cup 120g raisins or currants
For the Cross:
- 1/2 cup 60g all-purpose flour
- 1/3 cup 80ml water
For the Glaze:
- 1/4 cup 50g granulated sugar
- 1/4 cup 60ml water
Instructions
Activate the Yeast
- Warm the milk until it’s just lukewarm (around 100–110°F / 37–43°C). Too hot and it can kill the yeast.
- In a small bowl, combine the warm milk, sugar, and yeast.
- Let it sit for 5–10 minutes until it becomes frothy and bubbly.
- Pro Tip: If the mixture doesn’t foam, your yeast might be old—start over with fresh yeast for the best rise.
Make the Dough
- In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and allspice.
- Add the melted butter, egg, and the yeast mixture to the dry ingredients.
- Mix with a wooden spoon or spatula until a sticky dough forms.
- Pro Tip: Use your hands to gently bring the dough together if it’s too sticky to stir—this gives you better control.
Knead the Dough
- Transfer the dough to a lightly floured surface.
- Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Add a little flour if the dough is too sticky, but don’t overdo it—you want soft buns.
- Pro Tip: Press with the heel of your hand, fold, and rotate the dough as you knead—it helps build strength for a fluffier bun.
First Rise
- Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free place for 1–1.5 hours, or until it doubles in size.
- Pro Tip: Preheat your oven to 100°F for a few minutes, turn it off, and use it as a cozy spot for the dough to rise faster.
Shape the Buns
- Punch down the dough to release air.
- Divide it into 12–16 equal pieces, rolling each into a smooth ball.
- Place the balls on a parchment-lined baking sheet, leaving space between them to expand.
- Pro Tip: Keep the surface lightly floured while rolling to prevent sticking but avoid adding too much flour, which can dry the dough.
Second Rise
- Cover the shaped buns with a kitchen towel and let them rise again for 30–40 minutes until puffy.
- They should look soft and slightly enlarged.
Make the Cross
- Mix the flour and water until it forms a thick, pipeable paste.
- Transfer the paste to a piping bag or small plastic bag with the tip cut off.
- Pipe a cross over the top of each bun.
- Pro Tip: Don’t worry about perfect lines—rustic is charming, and the cross will stay in place during baking.
Bake the Buns
- Preheat the oven to 375°F (190°C).
- Bake the buns for 18–22 minutes, or until golden brown on top.
- Remove from the oven and let them cool slightly on a wire rack.
Glaze for Shine
- In a small saucepan, combine sugar and water. Heat until sugar dissolves completely.
- Brush the warm glaze over the tops of the buns while they’re still slightly warm.
- Pro Tip: The glaze gives a beautiful shine and keeps the buns soft longer—don’t skip it!
Notes
Nutritional Value (per bun, approx.):
- Calories: 180–200 kcal
- Carbohydrates: 35g
- Sugars: 8g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Fiber: 1g
- Sodium: 150mg