Hot cross buns; it may be a repetitive song you learn on the recorder, but it’s also a delicious sweet roll traditionally made around Easter. I guarantee if you show up to your family Easter dinner with these babies in hand, you’ll be able to slip out early as everyone devours every last mouthwatering bite.
I won’t lie and say that I didn’t eat almost an entire tray by myself, but I also won’t say that I did. They’re just so good. The warm bread, sweet raisins and zesty orange comes together to create something, dare I say, miraculous.
Hot Cross Buns
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Zest of 1 orange
- 1 cup raisins
- 3 3/4 cups all purpose flour
- 1 teaspoon salt
- 1/3 cup sugar
- 1 cup milk
- 1 egg
- 4 ounces unsalted butter
- 3 tablespoons warm water (105-110 degrees)
- 1 package active dry yeast
- 1 cup flour
- 1/3 cup water
- 2 tablespoons sugar
- 2 tablespoons milk
- 2 tablespoons sugar
In the bowl of a stand mixer, activate the yeast by mixing it with the warm water and letting it sit for 5 minutes until it is creamy.
In a medium sauce pan, melt together the butter, milk and sugar. Remove from heat and whisk in the egg, make sure to stir constantly so the egg doesn’t cook.
Add the milk mixture into the yeast mixture and mix together until combined. Add in the flour, salt and orange zest and mix with a dough hook until the dough forms a ball and no longer sticks to the sides of the bowl. Add more flour as needed, a tablespoon at a time.
Add in the raisins and mix an additional two minutes.
Place the dough in a lightly greased bowl, cover and let rise in a warm spot for 1-2 hours, or until it has doubled in size.
Turn the dough out onto a lightly floured surface and shape into 12 equally sized rolls (about 3 1/2 ounces each). Place on a parchment lined baking sheet or in a greased 9×12 pan.
For the crosses on top, mix together the second amount of flour, and sugar and slowly add in the water, 1 tablespoon at a time, until a paste forms. Place the paste in a pastry bag and pipe a cross on top of each roll.
Place the rolls in a warm place and let rise again for another hour while preheating the oven to 375.
Bake the rolls until the internal temperature reaches at least 185 and the rolls are a deep golden brown.
Before removing the rolls from the oven, bring the 2 tablespoons milk and 2 tablespoons sugar to a simmer. Brush the milk syrup on the rolls immediately after removing from the oven.
Hot cross buns are best when warm! Enjoy!