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Hot Cross Buns Recipe

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★★★★★

4.6 from 320 reviews

Delight in these classic Hot Cross Buns, featuring soft, fluffy dough studded with plump dried cranberries, lightly spiced with cinnamon, and topped with a sweet vanilla glaze in the shape of a cross. Perfect for festive occasions or an indulgent breakfast treat.

Ingredients

Scale

Dried Fruit

  • 1/2 cup dried cranberries or currants

Dry Ingredients

  • 3–1/4 to 3-3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 (1/4-ounce) envelope Fleischmann’s® RapidRise Yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter
  • 2 eggs
  • 1 egg white, lightly beaten

Icing

  • 3/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Prep the Cranberries: Place dried cranberries in a small bowl, cover with boiling water, and let soak for 5-10 minutes until plumped. Drain and set aside.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of flour, granulated sugar, undissolved yeast, kosher salt, and ground cinnamon.
  3. Heat Wet Ingredients: In a microwave-safe bowl, warm the milk, water, and butter for 30-45 seconds until very warm (120° to 130°F). Stir this mixture into the dry ingredients.
  4. Add Remaining Ingredients and Knead: Add the eggs, soaked cranberries, and enough of the remaining flour (about 2 1/2 to 2 3/4 cups) to form a soft dough. Replace the paddle with a dough hook and knead on medium speed for 4-6 minutes, or knead by hand on a floured surface until dough is smooth and elastic. Cover with a clean dish towel and let rest for 10 minutes.
  5. Prepare for Rising: Line a large baking sheet with parchment paper and lightly coat with nonstick spray.
  6. Shape the Buns: Divide dough into 12 equal pieces. Shape each piece into a ball and place on the prepared baking sheet spaced about 3 inches apart. Cover and let rise in a warm, draft-free place until doubled, about 35 to 50 minutes.
  7. Preheat the Oven: Set oven to 375°F (190°C) to preheat while buns rise.
  8. Score and Brush: Using a sharp knife, cut a shallow cross on top of each risen bun. Brush the tops with lightly beaten egg white to achieve a glossy finish.
  9. Bake the Buns: Bake in the preheated oven for 15-18 minutes until golden brown. Remove from oven and let cool completely on a wire rack.
  10. Prepare and Pipe Icing: Mix powdered sugar, vanilla extract, and heavy cream until smooth. Transfer the icing to a small zip-top bag and snip a corner off. Pipe a cross onto each cooled bun with the icing.

Notes

  • Soaking the dried cranberries plumps them for better texture inside the buns.
  • Ensure the liquid mixture is warm but not hot to activate yeast properly without killing it.
  • Kneading is crucial for gluten development to achieve soft, chewy buns.
  • Letting the buns rise fully will ensure a light and airy texture.
  • Use a sharp knife for scoring to prevent tearing the dough.
  • For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Keywords: Hot Cross Buns, British Buns, Festive Bread, Sweet Buns, Cranberry Buns

Find it online: https://tastybynova.com/hot-cross-buns-recipe/