Description
These classic Hot Cross Buns are soft, fluffy, and packed with flavorful dried fruit and warm spices. Perfect for Easter or any time you want a sweet, spiced bread with a signature cross icing.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots, cranberries, cherries, or blueberries
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk, room temperature
- 2 large eggs
- 1 egg yolk (save the white for egg wash)
- 6 Tablespoons salted butter, at room temperature
- 1 Tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1 Tablespoon orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 4 1/2 cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white (reserved from above)
- 2 teaspoons water
Glaze
- 2 Tablespoons apricot jam or preserves
- 1 Tablespoon water
Icing
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoons milk (enough to make a thick, pipeable icing)
Instructions
- Soften dried fruit: Add the dried apricots and currants (or your chosen dried fruit) to a medium microwave-safe bowl with apple juice or water. Cover with plastic wrap and microwave for 45 seconds. Set aside to soak and soften.
- Proof yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and active dry yeast. Let it proof for 10 minutes until foamy. (If using instant yeast, skip this step.)
- Mix dough ingredients: In a stand mixer bowl fitted with paddle attachment, combine the proofed yeast mixture, eggs, egg yolk (reserve the white), remaining sugar, orange zest, vanilla, cinnamon, allspice, nutmeg, cardamom, salt, and 2 cups of flour. Mix until combined.
- Knead dough: Switch to dough hook and gradually add remaining flour. Knead on medium speed, then add softened butter one tablespoon at a time, kneading about a minute between additions, for a total of 7-8 minutes until dough is smooth and sticky. Add up to 1/2 cup extra flour if too sticky.
- Add dried fruit: Knead drained dried fruit and any soaking liquid into the dough until evenly distributed, using hands if necessary.
- First rise: Transfer dough to a greased bowl, cover with plastic wrap, and set in a warm place for 2 hours until nearly doubled and puffy.
- Shape buns: Turn dough onto a clean surface and divide into 12 equal pieces. Shape each into a ball by pinching underside. Place buns into a greased 9×13-inch baking dish, cover, and let rise for 60 minutes until puffy and touching.
- Preheat and egg wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and gently brush on buns just before baking.
- Bake: Bake buns for 30 minutes until golden brown and cooked through. Avoid overbaking to keep buns soft.
- Glaze: While buns are hot, mix apricot jam with water and microwave for 30 seconds. Brush glaze over buns and let cool slightly.
- Prepare icing: Whisk powdered sugar, vanilla, salt, and milk to make a thick, pipeable icing. Adjust with more milk or sugar for consistency.
- Pipe crosses: Transfer icing to a piping bag or ziplock with a corner snipped off, and pipe crosses on buns forming the signature hot cross pattern.
- Serve: Serve warm with the classic cross icing for best flavor.
Notes
- Best served fresh and warm, but can be stored 1-2 days and reheated briefly in the microwave.
- Leftover buns make excellent french toast when sliced and cooked with eggs and butter.
- If dough is too sticky, add flour sparingly to keep buns soft.
- Use a warm spot for rising such as near a sunny window or behind the stove for best results.
- You can substitute dried fruit varieties depending on your preference, like cranberries or cherries for apricots.
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
