Hot Cross Buns for Easter
Easter wouldn’t be complete without these spiced buns marked with their signature cross. The combination of warm cinnamon, nutmeg, and dried fruit creates something special.
They’re yeasted, so you’ll need patience for the rises. But that downtime is worth it when your kitchen fills with that incredible aroma.
Strong Flour Makes the Difference
Bread flour gives these buns their proper chewy texture. All-purpose flour works, but you’ll get a softer, less substantial bite. The higher protein content in bread flour develops more gluten, which holds up to all the mix-ins. Your dried fruit won’t tear through weak dough during kneading.
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Temperature Controls Your Rise
Yeast dies above 110°F, so test your milk with your wrist – it should feel barely warm. Cold ingredients slow fermentation to a crawl. Room temperature eggs and butter help everything come together smoothly. The first rise needs a warm spot, around 75-80°F for best results.
When Dough Feels Right
Properly kneaded dough springs back when poked gently. It should feel slightly tacky but not sticky enough to cling to clean hands. The windowpane test works here – stretch a small piece thin enough to see through without tearing. This takes about 8-10 minutes by hand.
Crossing Without Cracking
Pipe the flour paste crosses before baking, not after. The paste needs oven heat to set properly and create that distinctive white line. Make it thick enough to stay put but thin enough to pipe smoothly. Too thick and it won’t flow through your piping bag.
Getting Your Spice Balance Right
- Toast whole spices and grind them yourself for more complex flavor than pre-ground versions.
- Soak dried fruit in warm rum or orange juice for 10 minutes before adding for extra moisture.
- Freeze shaped buns after the second rise – thaw overnight and bake fresh for Easter morning.
Frequently Asked Questions
Why did my crosses disappear during baking?
The flour paste was too thin or you didn’t pipe them thick enough. The mixture should hold its shape when piped and feel slightly thick.
Can I make these dairy-free?
Replace milk with oat milk and butter with vegan butter. The texture will be slightly different but still delicious.
How long do these stay fresh?
Store covered at room temperature for 2 days or freeze for up to 3 months. Warm briefly before serving for best texture.
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Hot Cross Buns for Easter
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Stand mixer with dough hook (optional)
- Piping bag or squeeze bottle
- 9×13 inch baking pan
- Clean kitchen towel
- Small saucepan
Instructions
- Combine dry ingredients: Whisk together bread flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice in a large bowl. Create a well in the center.
- Form initial dough: Pour warmed milk into the well, followed by the egg and softened butter. Mix until a shaggy dough forms, then turn onto a floured surface.
- Knead to develop gluten: Knead for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-6 minutes. The dough should pass the windowpane test.
- Add dried fruit: Work the dried fruit into the dough during the last 2 minutes of kneading. Distribute evenly but don’t overwork once fruit is incorporated.
- First rise: Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Shape buns: Punch down dough and divide into 12 equal pieces, about 3 ounces each. Shape into smooth balls and arrange in greased 9×13 inch pan.
- Second rise: Cover and let rise for 45-60 minutes until buns are touching and have increased by 50%. Preheat oven to 375°F during final 15 minutes.
- Pipe crosses: Whisk all-purpose flour with water until smooth for cross mixture. Transfer to piping bag and pipe crosses on each bun before baking.
- Bake until golden: Bake for 20-25 minutes until golden brown and internal temperature reaches 190°F. The crosses should be set and lightly golden.
- Apply glaze: Heat apricot jam with 1 tablespoon water until melted. Strain and brush over warm buns for a glossy finish. Cool on wire rack.
Nutrition Facts
Per Serving (1 bun)
