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Classic Hot Cross Buns with Raisins and Spices Recipe

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3.9 from 7 reviews

Traditional Hot Cross Buns that are soft, slightly spiced, and studded with plump raisins. These sweet Easter buns are marked with a distinctive cross on top, baked to a golden brown and finished with a shiny sugar glaze for the perfect balance of spice and sweetness.

Ingredients

Dough

  • 1 tablespoon instant yeast
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons butter (melted)
  • 1 1/4 cups water (warmed to lukewarm, not hot)
  • 1 egg (lightly beaten)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 cup light brown sugar
  • 1 cup raisins

Cross Paste

  • 1/2 cup all-purpose flour
  • 1/4 cup water

Glaze

  • 1/4 cup white sugar
  • 2 tablespoons water

Instructions

  1. Make the Dough: Combine the dough ingredients—instant yeast, white sugar, salt, bread flour, whole wheat flour, melted butter, lukewarm water, beaten egg, ground cinnamon, nutmeg, and allspice—in a stand mixer or large bowl. Knead for about 10 minutes until the dough is smooth and elastic.
  2. Add Flavorings and Raisins: Incorporate the light brown sugar, ground allspice, and raisins into the dough. Continue kneading until everything is evenly distributed and the dough remains elastic and smooth.
  3. First Rise: Place the dough in a warm spot and let it rise for about one hour, until it triples in size.
  4. Shape the Buns: Turn the dough out onto a lightly floured surface. Divide it into 16 roughly equal pieces. Roll each piece into a ball and arrange them on a baking stone, cookie sheet lined with parchment, or baking pan so they are close but not touching.
  5. Make the Crosses: Mix the all-purpose flour and water until smooth to form a thick paste. Transfer the paste to a zip lock bag, seal it, and snip off a corner to pipe crosses onto the surface of each bun.
  6. Second Rise: Cover the buns loosely with plastic wrap or a clean kitchen towel and allow them to rise at room temperature for 20 to 30 minutes until doubled in size.
  7. Bake the Buns: Preheat the oven to 400°F (200°C). Bake the buns for 20 to 25 minutes until golden brown.
  8. Make the Glaze: While the buns bake, combine white sugar and water in a microwave-safe bowl or saucepan. Heat until it forms a simple syrup.
  9. Glaze and Cool: Remove the buns from the oven. While still hot, brush the warm sugar glaze over the buns to give them a shiny finish. Transfer to a cooling rack and let cool before serving.

Notes

  • Ensure the water for the dough is lukewarm to activate the yeast without killing it.
  • You can substitute raisins with currants or chopped dried fruit if desired.
  • The dough must rise fully for the best texture; don’t rush this step.
  • Be careful not to apply too much cross paste, or it might become too thick once baked.
  • The sugar glaze gives a lovely shine and slight sweetness but can be omitted if preferred.
  • Store buns in an airtight container to keep them soft for up to 3 days; reheat gently before serving.

Find it online: https://bitezly.com/classic-hot-cross-buns-with-raisins-and-spices-recipe/