Homemade Hot Cross Buns

There’s something truly special about making Homemade Hot Cross Buns from scratch. Growing up, they were a staple in our home every Easter, filling the air with the aroma of spices and sweetness. I remember the excitement as we gathered around the kitchen, each of us eager to help, whether it was measuring the ingredients or waiting impatiently as the dough rose. These buns are not just a treat; they’re a tradition, a moment of togetherness, and a delicious way to celebrate the season. I still whip up a batch every spring, sharing them with friends and family, creating new memories as we enjoy these delightful buns together. It’s a recipe that connects generations and brings smiles with every bite.

Ingredients Overview for Homemade Hot Cross Buns

Every ingredient in this recipe plays a vital role in creating the delicious Homemade Hot Cross Buns. The star of the show is the bread flour, which provides the necessary structure and elasticity. The combination of caster sugar and currants adds sweetness, while spices elevate the flavor profile. Each ingredient complements the others, ensuring that each bite is perfectly balanced.

• 1 1/3 cups whole milk – Warmed to about 112° to 115°, this milk activates the yeast, creating a light and fluffy texture.
• 2/3 cup caster sugar – Finer than regular sugar, it dissolves quickly and sweetens the dough beautifully.
• 1 package active yeast – The leavening agent that makes the buns rise and gives them a soft texture.
• 5 cups bread flour – Provides the structure necessary for a great bun; it helps trap the air during rising.
• 1 teaspoon salt – Enhances flavor and strengthens the dough.
• 2 teaspoons pumpkin pie spice – A warm spice blend that adds a lovely aroma and flavor to the buns.
• 8 tablespoons unsalted butter – Adds richness and moisture to the dough.
• zest of 1 orange – Provides a fresh, citrusy flavor that brightens the buns.
• 1 cup currants – Dried fruit that adds sweetness and texture; feel free to swap with raisins.
• 2 large eggs – Provide structure and richness to the buns.
• 1 teaspoon vanilla – Adds depth to the flavor profile.
• ½ cup apricot jam – Used for glazing the buns, adding a sweet, shiny finish.
• 3 tablespoons bread flour – Combined with water to create the piping mixture for the crosses.
• 3 tablespoons water – To mix with the flour for piping.

Recipe Steps for Homemade Hot Cross Buns

Making Homemade Hot Cross Buns is a rewarding experience. Follow these detailed steps to achieve buns that are not only delicious but also pleasing to the eye. Let’s dive into the process!

1. In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of caster sugar, and the active yeast until combined. Let this mixture stand for 5 to 7 minutes until a raft forms on top, indicating that the yeast is active and bubbly.
2. In a separate bowl, whisk together the bread flour, remaining caster sugar, salt, and pumpkin pie spice until well combined. This dry mixture will provide the structure and flavor for your buns.
3. Cut the unsalted butter into the flour mixture using a pastry knife, until it resembles the size of rice grains. You can also use your hands to further break it up, ensuring the butter is well combined.
4. Next, fold in the orange zest and currants into the dry mixture, distributing them evenly throughout the flour.
5. Attach the hook to your stand mixer and begin mixing on low speed. Gradually add the flour mixture, one cup at a time, until completely mixed in. The dough should start to come together.
6. Add in one egg at a time, mixing well after each addition. Once both eggs are incorporated, add the vanilla until everything is well blended.
7. Increase the speed to low-medium and knead the dough for about 4 to 5 minutes. The dough should be slightly sticky but smooth and elastic to the touch.
8. Cover the bowl with a clean kitchen towel and let the dough proof in a warm, dark place until it has doubled in size, which may take up to 2 hours.
9. Once the dough has risen, transfer it to a clean surface that is lightly dusted with bread flour. Knead the dough for 1 to 2 minutes to release the air.
10. Divide the dough into 15 equal pieces and shape each piece into a round ball. Place them in a large baking pan lined with parchment paper, ensuring they are close but not touching. Cover the pan with a towel and let them proof for an additional hour.
11. Meanwhile, in a small bowl, whisk together the remaining bread flour and water to create a thick paste. Transfer this mixture to a piping bag or a plastic bag with the tip cut off.
12. Once the buns have finished proofing, use the paste to pipe crosses on top of each bun.
13. Bake in a preheated oven at 350° for 22 to 25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
14. Remove the buns from the oven and transfer them to a cooling rack. While they cool, melt the apricot jam in a small saucepan over low heat until it’s just warm and pourable. Brush the melted jam over the tops of the warm buns for a beautiful glaze.
15. Let cool slightly before serving, and enjoy your homemade masterpiece!

Make It Your Own

There’s always room for creativity in baking! Here are some tips to customize your Homemade Hot Cross Buns:

• Add Mix-ins: Consider adding chocolate chips or nuts for a twist on the classic flavor.
• Fruity Variations: Dried cranberries or cherries can substitute for currants to create a different flavor profile.
• Glazing Choices: Experiment with different glazes like honey or a simple icing for extra sweetness.
• Seasonal Spices: Feel free to swap out the pumpkin spice for seasonal spices like cardamom or allspice to change things up.
• Serving Style: Try serving the buns warm with a side of butter or cream cheese for a delightful contrast.
• Freezing: Freeze unglazed buns to save for later, then bake fresh when you’re ready. Just add extra time to the baking process.
• Storage: They can be kept in the refrigerator for up to 5 days, or freeze for up to 3 months.

What to Serve Alongside Homemade Hot Cross Buns

When it comes to serving Homemade Hot Cross Buns, there are plenty of delightful options to consider:

• Perfect for Breakfast: Enjoy them warm with butter and a hot cup of tea for a cozy breakfast treat.
• Brunch Delight: Serve alongside a fruit salad or yogurt parfait for a delicious brunch spread.
• Easter Celebrations: These buns are a traditional choice for Easter brunch; pair them with a festive egg dish.
• Tea Time: They make a lovely accompaniment to afternoon tea, especially with some clotted cream or jam.
• Seasonal Pairings: Serve them with seasonal fruits like strawberries or citrus for a refreshing contrast.
• Potluck Treat: Bring them to gatherings; they’re always a hit and can be served at room temperature.
• Storage Tips: Keep leftovers covered in the refrigerator. Reheat in the oven for a few minutes before serving.

FAQ

Conclusion

In summary, Homemade Hot Cross Buns are not just a recipe; they are a reflection of tradition, family, and joy. Each bite carries a story of togetherness and celebration, making them a cherished addition to any gathering. I encourage you to try making these buns yourself; it’s an experience filled with warmth and love. You’ll find that the effort is well worth the reward, as your kitchen fills with delightful aromas, and you create lasting memories with each batch. Enjoy every moment of this baking adventure!

Homemade Hot Cross Buns

The ultimate comfort food, Homemade Hot Cross Buns are soft, fluffy, and spiced to perfection. Experience the joy of baking these warm, sweet buns that bring a touch of tradition to any table. Ideal for Easter or any special occasion, these buns are sure to satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 15 servings

Course: Breakfast

Cuisine: British

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/3 cups whole milk
• 2/3 cup caster sugar
• 1 package active yeast
• 5 cups bread flour
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 8 tablespoons unsalted butter
• zest of 1 orange
• 1 cup currants
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup apricot jam
• 3 tablespoons bread flour
• 3 tablespoons water

Equipment

• Frying pan
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of caster sugar, and active yeast until combined. Let this mixture stand for 5 to 7 minutes until a raft forms on top, indicating that the yeast is active and bubbly.
2. In a separate bowl, whisk together the bread flour, remaining caster sugar, salt, and pumpkin pie spice until well combined. This dry mixture will provide the structure and flavor for your buns.
3. Cut the unsalted butter into the flour mixture using a pastry knife, until it resembles the size of rice grains. You can also use your hands to further break it up, ensuring the butter is well combined.
4. Next, fold in the orange zest and currants into the dry mixture, distributing them evenly throughout the flour.
5. Attach the hook to your stand mixer and begin mixing on low speed. Gradually add the flour mixture, one cup at a time, until completely mixed in. The dough should start to come together.
6. Add in one egg at a time, mixing well after each addition. Once both eggs are incorporated, add the vanilla until everything is well blended.
7. Increase the speed to low-medium and knead the dough for about 4 to 5 minutes. The dough should be slightly sticky but smooth and elastic to the touch.
8. Cover the bowl with a clean kitchen towel and let the dough proof in a warm, dark place until it has doubled in size, which may take up to 2 hours.
9. Once the dough has risen, transfer it to a clean surface that is lightly dusted with bread flour. Knead the dough for 1 to 2 minutes to release the air.
10. Divide the dough into 15 equal pieces and shape each piece into a round ball. Place them in a large baking pan lined with parchment paper, ensuring they are close but not touching. Cover the pan with a towel and let them proof for an additional hour.
11. Meanwhile, in a small bowl, whisk together the remaining bread flour and water to create a thick paste. Transfer this mixture to a piping bag or a plastic bag with the tip cut off.
12. Once the buns have finished proofing, use the paste to pipe crosses on top of each bun.
13. Bake in a preheated oven at 350° for 22 to 25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
14. Remove the buns from the oven and transfer them to a cooling rack. While they cool, melt the apricot jam in a small saucepan over low heat until it’s just warm and pourable. Brush the melted jam over the tops of the warm buns for a beautiful glaze.
15. Let cool slightly before serving, and enjoy your homemade masterpiece!

Notes

• Make-Ahead: You can make these up to 1 day ahead of time. Since they are to be served warm, follow the reheating instructions below.
• How to Store: Cover and store in the refrigerator for up to 5 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
• How to Reheat: Add the desired number of hot cross buns to a 13×9 pan and cover it with foil. Bake in the oven at 350° for 6 to 8 minutes or until warm.
• When reheating: the buns, you can reglaze them with some hot apricot jam.
• Substitutions: If you do not have access to currants, substitute with raisins.
• Covering: Feel free to cover the dough with a kitchen towel or plastic wrap when going through both proofing processes.

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