Hot Cross Buns

Bertha Jones

Indulge in these soft, spiced hot cross buns, perfect for springtime gatherings, rich in flavor and tradition.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 1 35

Servings: 12 pieces

Course: Breakfast, Dessert, Snack

Cuisine: American, British

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons) Ensure yeast is fresh for best results.
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup milk, warmed At about 110°F (43°C) for activating yeast.
1/2 cup water, warmed At about 110°F (43°C) for activating yeast.
1/4 cup unsalted butter, melted
2 large eggs Room temperature.
1 egg beaten (for egg wash)

Add-ins

1 cup mixed dried fruit (e.g., raisins, currants, candied peel) Choose high-quality dried fruits.
1/4 cup candied ginger (optional) For added flavor.

Method

Preparation

Activate the yeast by mixing it with warm milk and water. Let it sit until bubbly.
In a large bowl, combine the dry ingredients: flour, sugar, yeast, salt, cinnamon, and nutmeg.
Add the eggs and melted butter to the dry mixture and knead until smooth.
Allow the dough to rise in a warm place until it doubles in size, about 1 to 1.5 hours.

Shaping and Baking

Gently fold in the mixed dried fruit and candied ginger into the risen dough.
Shape the dough into buns and place them on a baking tray. Let them rise again for about 30-45 minutes.
Preheat the oven to 375°F (190°C). Brush the buns with the beaten egg for a shiny finish.
Bake the buns for 20-25 minutes until they are golden brown and fragrant.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 6g

Notes

For variations, try using whole wheat flour or coconut sugar. Fresh orange zest adds a citrus twist. Store in an airtight container for up to 3 days; freeze for longer storage.

Tried this recipe?