Beautifully round, shiny, and piped with a cross on top, Hot Cross Buns release aromas that mimic those you’d expect during Fall and Christmas. As they bake, warm spicy scents come wafting out of the oven, like cinnamon, nutmeg, cloves and oranges. These pillowy soft buns bear some resemblance to dinner rolls, having a texture that is tender, yet also dense. Plumped raisins provide just the right amount of sweetness in each mouthful, and they are simply scrumptious served with a cup of Earl Grey tea.

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The texture of Hot Cross Buns is particularly important to me, so I’ve tried multiple times using different techniques to attain soft, doughy buns that are easy to pull apart. This recipe captures the essence of the flavor and texture that makes a Hot Cross Bun unique, and I’m so pleased with the results!

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Bread recipes require patience, because it takes time to proof the dough (which happens twice in this recipe). Every minute taken is worthwhile. There is nothing like a steaming hot cross bun fresh from the oven. They trap a sweet infusion of golden raisins and fresh orange zest, warmed by cinnamon and glazed with melted maple syrup and butter that all creates a taste sensation in your mouth you’ll want again and again. 

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Ingredients for Hot Cross Buns:

• All-Purpose Flour: I buy organic, unbleached, unenriched All-Purpose flour. I have used whole wheat pastry flour before, and the buns came out with a dry, crumb-like texture. I’ve also tried using bread flour, and found the buns to be too dense.
• Ground Cloves and Nutmeg: Whole nutmeg has much more flavor than ground nutmeg, simply use a box grater or microplane to grate ½ tsp. Double the amount to 1 tsp if you wish to substitute with ground nutmeg. Also, be sure your spices are fresh, it makes a big difference!
• Salt: Kosher salt is my go to favorite for almost all the cooking I do.
• Sugar: Cane sugar works well in this recipe. I have used Coconut sugar before, but it turns the color of the bun quite dark.
• Yeast: Mix Active Dry Yeast in with the ingredients, do not activate it beforehand.
• Whole Milk: Warm the milk to 105 degrees Fahrenheit (40 degrees Celsius)
• Eggs: Bring the eggs and liquid ingredients to room temperature before  beginning to make the buns. 
• Vanilla Extract: Use pure vanilla extract for optimal flavor.
• Butter: Make sure to bring the butter to room temperature before beginning to make hot cross buns, as it will incorporate best when it is softened. It will also be easier to grease the bowl (used during the rise) and  baking sheet (for the final rise and bake) with soft butter.
• Orange and Lemon Zest: Cara Cara Oranges have beautiful thick skins and are sweet and juicy on the inside, perfect for using in this recipe. Choose lemons that are slightly softer, and easy to roll on a wooden cutting board (so as to release the juices).
• Raisins and golden raisins: Also known as sultanas, golden raisins come from the same type of grape as raisins, but are dried differently which gives them their different color.

How to Make Hot Cross Buns:

STEP 1:

Preparation: As soon as you know you’re going to make Hot Cross Buns, bring the butter, milk, and eggs to room temperature.

STEP 2:

Sift dry ingredients: Sift all the dry ingredients into the bowl of a stand mixer fitted with a dough hook, and then add sugar, salt and yeast.

STEP 3:‍

Zest the citrus fruit and soak the raisins: I like to zest the orange and lemon using a vegetable peeler, being careful to only remove only the rind and not the white pith (which tastes bitter, despite being nutritious). Using a chef’s knife, I mince the peel into teeny tiny pieces. I like the slightly coarser texture and pop of flavor this produces, but a microplane or box grater can also be used to achieve a similar effect, and is easier to do. You’ll soon see that I am not always about doing things the easiest way, as I value flavor over simplicity. 

STEP 4:

Mix in Wet Ingredients: Your mixer is going to run for about 21-22 mins from start to finish, and at various points you will add different ingredients. First, warm the milk (about 30 seconds in a microwave) and add it to the mix. Then start your mixer at a slow speed. Add the beaten eggs together with the vanilla extract. Mix until the ingredients are incorporated, scraping down the sides as needed with a spatula. This should take about 5 minutes. Once a ball of dough is formed, gradually add the diced butter. Allow this to mix in (another 3 minutes or so), and then gradually increase the speed to medium (after 8 minutes of mixing).

STEP 5:

Prep Bowl and Baking Sheet: While the mixer is running, grease a large bowl with butter. You’ll be placing the dough ball into this when it is ready. Grease a baking sheet, and then lightly press the parchment paper onto it from one end to the other, down the sides and into the corners. Doing this will make it easier to place the buns onto the baking sheet, and it will also make for easier removal once they are cooked and cooled.

STEP 6:

Add Raisins and Zest: When your dough has been mixing for about 16 mins, reduce the speed to low, and add in the plumped raisins and zest. Be careful not to add too much orange juice, as this will make the dough too wet. After a couple of minutes, turn the speed to medium again until a round ball of dough is formed. Place this into the greased bowl and cover to rise for about 2 hours.

STEP 7:

Flatten and Roll the Buns: After punching the dough down, roll the dough into a rectangular shape (as shown in the picture), and spread the layer with butter. Then fold the dough in on itself twice, and roll it out into another large rectangle. Spread the layer with butter once again. Taking the long side of the dough, roll it into a jelly roll until a long log shape is formed.

STEP 8:

Section and Shape the Buns: Cut the dough into 14 pieces, using a scale to divide the weight evenly between them. Roll them into balls, and place them on the prepared baking sheet. Cover and allow to rise for an hour. Preheat the oven to 400 degrees Fahrenheit.

STEP 9:

Egg Wash: For the egg wash, lightly beat an egg and 1 tsp water in a small bowl.
Cross Paste: Add 100g flour and 2 tbsp powdered sugar to a bowl. Create a well, and gradually add 60 ml of milk using a small whisk, stirring constantly in the center of the mix, allowing the flour to fall in slowly from the sides as you’re stirring. Then add 30 ml of water, continuing to stir. Allow the flour to incorporate gradually so as to avoid big lumps. Once you have a piping consistency (slightly thick and not runny), scoop it into a pastry bag. 
Glaze: Melt 2 tbsp Maple syrup and 2 tbsp butter together and stir well to incorporate.

STEP 10:

Preheat the oven and prepare the baking sheet: Heat the oven to 400 degrees Fahrenheit, and grease a baking sheet before lining it with parchment paper.

STEP 11:

Pipe the Cross Paste: Pipe the cross paste onto the buns, moving the bag along vertically and horizontally until cross shapes are formed on the top of each.

STEP 12

Bake: Bake the hot cross buns in the oven for 15-16 minutes, until golden brown. Remove from the oven and baste them with the maple syrup and butter glaze. Once they have cooled slightly, serve them with a hot cup of tea. They taste lovely when they are still warm!