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Hot Cross Buns Recipe

Hot Cross Buns Recipe
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★★★★★

5.3 from 18 reviews

These classic Hot Cross Buns are soft, spiced sweet breads studded with juicy dried fruit and topped with a traditional cross. Perfect for Easter or any cozy breakfast, they feature a tender crumb infused with cinnamon and mixed spices, finished with a glossy maple syrup glaze that gives them a deliciously sticky, shiny crust.

Ingredients

Scale

Yeast Starter

  • ½ cup warm water
  • ½ cup warm milk
  • 1 tablespoon light brown sugar
  • 4 teaspoons active dried yeast
  • 2 cups bread flour or plain flour (from the total 4 cups)

Dough and Spice Mixture

  • ⅓ cup (75g) butter, melted
  • ½ cup plus 1 tablespoon light brown sugar (remaining sugar)
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups bread flour or plain flour (total, including starter 2 cups and dough 2 cups)
  • 1 tablespoon mixed spice or pumpkin pie spice
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup sultanas or mixed dried fruit

For the Crosses and Glaze

  • ¼ cup flour
  • 2 tablespoons water (for cross paste)
  • 1 tablespoon water (for glaze)
  • 1 tablespoon maple syrup

Instructions

  1. Activate the Yeast: In a large mixing bowl or the bowl of your stand mixer, combine the warm milk, warm water, one tablespoon of brown sugar, and the active dried yeast. Let this mixture sit for about 2 minutes to activate the yeast at approximately 110°F (43°C). Once frothy and bubbly, stir in two cups of the flour until combined, cover, and let rest for 30 minutes to create the starter.
  2. Prepare the Spice Mixture: While the starter rests, mix melted butter with remaining brown sugar. Beat in the egg, then add salt, cinnamon, mixed spice, vanilla extract, and sultanas or dried fruit. Stir thoroughly to create the aromatic spice base.
  3. Combine and Knead the Dough: Add the spice mixture and remaining flour to the yeast starter. Mix to form a tacky but not sticky dough. Knead on a floured surface for 10 minutes by hand or 5-7 minutes with a stand mixer dough hook until smooth and elastic.
  4. Shape and Rise: Divide dough into 12 equal pieces, shape each into smooth balls, and place them about ½ inch apart in a greased baking dish. Cover and let rise in a warm, draft-free area until doubled in size, about 30-60 minutes.
  5. Add the Crosses and Bake: Mix flour and 2 tablespoons water to create a thick paste for crosses. Preheat oven to 425°F (220°C). Once buns have doubled, pipe crosses onto buns. Bake for 15-20 minutes until golden and cooked through.
  6. Glaze and Cool: Mix maple syrup with 1 tablespoon water and warm slightly. Brush glaze over hot buns immediately after baking to create a shiny, sticky crust. Cool slightly on a wire rack and serve warm.

Notes

  • Ensure liquid temperature for activating yeast is warm, not hot, to avoid killing yeast.
  • You can substitute sultanas with currants, raisins, or chocolate chips for variation.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Rising time can vary based on kitchen temperature; warmer environments speed up proofing.
  • Brush the glaze while the buns are still warm for best shine and sweetness penetration.

Nutrition

Keywords: hot cross buns, spiced buns, Easter bread, sweet buns, yeast buns, cinnamon buns

Find it online: https://servedbynora.com/hot-cross-buns-recipe/