Hot Cross Buns – A delicious Easter treat perfect for breakfast or dessert! Sweet rolls filled with currents and topped with an icing cross on top. Hot cross buns are easy and oh so tasty!
Hot Cross Buns
Happy Easter! It’s crazy that Easter is already here, it really snuck up on this year and this ended up my first holiday recipe. Never fear though, it’s #EasterSweetsWeek so there are plenty more amazing Easter desserts and sweets coming the next few days! For more information on #EasterSweetsWeek and the giveaway, scroll down past the recipe!
So these hot cross buns are absolutely wonderful! They reminded me a bit of cinnamon raisin bagels but were even better! Hot cross buns are a traditional Easter dessert that are to be eaten on Good Friday. The buns are very flavorful with a rich blend of allspice, cinnamon, and nutmeg in the dough and vanilla icing on top. I opted to make the cross on top out of icing instead of shortcrust or similar options that are baked right into it so they had a little bit more of a sweet spin.
Tips on hot cross buns recipe
- Can’t find currants? You can use raisins instead!
- These buns do take about 2.5 – 3 hours so make sure to plan accordingly.
Hot Cross Buns
- 2 cups bread flour
- 1/4 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 1/4 teaspoon yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 2/3 cup milk, warm but not hot
- 1/3 cup water, warm but not hot
- 1 egg, beaten
- 1/3 cup currants
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 cup powdered sugar
- 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Hot Cross Buns
- In a large stand mixing bowl, combine bread flour, yeast, allspice, cinnamon, nutmeg, and sugar. Stir to combine. Add in milk, water, butter, egg, and currants. Using the hook attachment, knead on low for 10 minutes. Transfer to an oiled bowl and cover with plastic wrap. Let rise for 1.5 hours or until the dough has doubled in size.
- Remove dough from bowl and onto a floured surface. Knead for 3 minutes before dividing into 12 evenly sized pieces and roll into balls. Place dough balls on a nonstick pan and cover with plastic wrap. Let rise 30 minutes. While dough is rising, preheat oven to 425 degrees.
- Once dough has finished rising, remove plastic wrap and place in oven. Bake for 15 minutes before removing from oven and placing on a cooling rack.
- While buns are in the oven, combine water and sugar to make the glaze in a small saucepan over medium-low heat. Stir continuously until the sugar has dissolved.
- Once the buns are out of the oven, spread over the tops of the buns while they are still warm.
- Once the buns have completely cooled, mix together ingredients for icing and place in a piping bag with a round tip. Pipe across the top of each bun before serving.
Adapted from Mary Berry's Baking Bible