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–+ servings
Hot Cross Buns

Hot Cross Buns

Yield: 15 servings
Prep: 3 hours
Cook: 25 minutes
Total: 3 hours 25 minutes
Homemade hot cross buns that are so soft, fluffy + slightly sweet. An absolute must for Easter - they'll disappear so fast!
5 stars (5 ratings)

Ingredients

  • 1 cup raisins
  • 1 cup orange juice
  • 3 ¾ cups all-purpose flour
  • 2 teaspoons orange zest
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¾ cup whole milk, 105-110 degrees F
  • 2 ¼ teaspoons active dry yeast
  • ½ cup plus 1 teaspoon brown sugar, divided
  • 6 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

for the cross

  • ½ cup all-purpose flour
  • 6 tablespoons water
  • 2 tablespoons unsalted butter, melted

Instructions

  • In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.
  • In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.
  • Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, vanilla and raisins until well combined.
  • Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.
  • Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  • Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
  • Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

for the cross

  • In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.
  • Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.
  • Serve warm.