Buns for dayzzzzzz.
I told you this week was going to be all about the Easter prep, and today I’m definitely not going to disappoint with these Hot Cross Buns. This is yet another family recipe that I’ve successfully transcribed from my Dad’s improvisational ways, and let me tell you, I’m so glad I’ll now have this recipe in my back pocket whenever springtime rolls around.
I’m not really an expert on Hot Cross Buns, except for the fact that they’re incredibly hard to find good store- or bakery-bought versions of. When I lived at home (or would come home to visit for Easter when I lived away) we went through way too many years wasting our time trying to find “just the right” version at one of our local bakeries or grocery stores. Problem was, they were never as good as we imagined, or as we imagined we could make them. Leave it to my Dad to solve that problem, and solve it he did.
What I love about Hot Cross Buns is that there are so many iterations of them. You can spice the dough (as I do in this recipe) or leave it really basic and buttery. You can add in the classic fruit cake mix to liven things up a bit, or you can leave it simpler with raisins studding the dough, or nothing at all. For the icing, you can tint it the classic yellow hue with food coloring or simply allow the sweet topping to take on whatever natural color it gets from your icing ingredients. Long story short, just about any person out there can find a Hot Cross Bun recipe that they want to make over and over again, year after year.
For my own sake, I hope you find this recipe for Hot Cross Buns so enjoyable that they become an annual tradition in your household. After all, there’s nothing like a warm, buttery, icing-topped carb-bomb to start your Easter morning off right 😉
In fact, I may need to pack a few of these in Ziplocs for our ride to the airport on Sunday. If we can’t have our usual Easter meals and festivities due to travel, we might as well get our Easter treats in wherever we can!
I’m not going to sugar-coat it (haha, you see what I did there?) but these buns do take a little bit of time to make, definitely not for their difficulty level, but simply because they go through the standard double rise you do with most yeast breads. That being said, a little bit of planning goes a long way, and I can guarantee that once you practice the recipe one time through, it will get easier and easier every time.
I speak from experience since I had a little blonde moment the first time I made these and forgot to add the butter to the dough. Good news was, the Hot Cross Buns turned out to be gorgeous-looking. Bad news was, they were suuuuppper dry and didn’t taste nearly as good as they looked. And because I hate wasting any food, I simply proceeded to load up that first batch of Hot Cross Buns with butter every time I wanted to eat one, and I probably ended up consuming way more butter than I would have if I had just included in the recipe in the first place. Hey, we all learn from our silly mistakes!
I’m happy to report that no silly mistakes were made the second time I gave this recipe a whirl, and I was able to whip up perfectly composed Hot Cross Buns in almost no time flat.
What I love about these Hot Cross Buns is that, once you get through the whole double rise process, you bake them off and they’re ready to devour in just 15 minutes (well, 25 minutes if you allow time to cool and frost them.) That means that you don’t have to wait too long to enjoy after their magnificent smell starts wafting through the house!
Although I personally didn’t try it, I’d bet you could easily adapt this recipe to make the second rise an overnight one. That way, all you need to do in the morning before breakfast is pull the buns out of the refrigerator, give them their little crosses and egg wash, and pop them in the oven. I may try this the next time I give these a whirl (undoubtedly in the very near future) but if you try it in the meantime, let me know how it goes!
I’m signing off to go get myself a bit more organized for our trip, but Happy Humpday! You deserve to celebrate with some Hot Cross Buns 🙂
A family recipe for this classic springtime baked good - a buttery dough studded with plump raisins, topped with the perfect touch of icing.
- 1 packet active-dry yeast
- 1/2 cup milk, warmed to "bathtub temperature" (I heated mine up for 30 seconds in the microwave and it turned out perfect)
- 2 tablespoons sugar
- 2 eggs, room temperature
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 2 1/3 cups flour, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup raisins (or fruit cake mix, if you prefer)
- 1 egg white
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon milk
- 1/2 teaspoon fresh lemon juice
Combine the yeast and warm milk in the bowl of a stand mixer fitted with a dough hook and let sit for 5 minutes to allow the yeast to activate.
Add sugar, eggs, butter and salt to the yeast mixture and beat to combine. You may want to use a whisk for a few seconds to break up the egg yolks since the dough hook doesn’t do a great job of it.
In a small mixing bowl, sift together 1 cup of the flour and the cinnamon, nutmeg and cloves. Add this to the mixture in the stand mixer along with the raisins and beat on medium-low until flour is well-incorporated.
Scrape down the sides of the stand mixer and add additional 1 1/3 cups flour. Once again turn the mixer on medium-low and mix until a sticky dough forms. Remove the bowl from the mixer, cover with a damp hand towel, and place in a warm place to rise for about an hour, or until doubled in size.
Punch down dough and turn out onto a lightly floured surface. You may also need to coat your hands with a bit of flour to keep the dough from sticking to them. Cover the dough once it’s turned out and let it rest for 10 minutes.
Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a cookie sheet lined with parchment paper, cover and let rise for another hour.
Preheat the oven to 350 degrees Fahrenheit. Using kitchen shears, cut a cross in the center of each bun, then brush with egg white. Place in oven and bake for approximately 15 minutes, or until the tops of the buns have turned golden and bread sounds fairly hollow when tapped. Remove from oven and let cool.
While buns are cooling, prepare the icing. In a small mixing bowl, whisk together all of the icing ingredients. Transfer to a piping bag (or Ziploc) and then snip off the tip. Using the crosses you cut into your buns before baking as a guide, make a cross on each bun. Enjoy as soon as possible!
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