Description
Classic British Hot Cross Buns flavored with warm spices, dried fruit, and a sweet vanilla glaze, perfect for Easter or any cozy occasion.
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 the 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 or enough to make a thick, pipeable icing
Instructions
- Soften Fruit: Add 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.
- Proof Yeast: Warm milk in the microwave for 45 seconds until warm but not hot. Add 1 teaspoon sugar and yeast; let proof for 10 minutes until foamy. Skip if using instant yeast.
- Mix Dough: In a stand mixer bowl with paddle attachment, combine proofed yeast mixture, eggs and egg yolk, remaining sugar, orange zest, vanilla, spices, salt, and 2 cups flour. Mix until combined; switch to dough hook and add remaining flour.
- Knead Dough and Add Butter: Knead dough on medium speed until combined. Add softened butter one tablespoon at a time, kneading about a minute between each addition, until all butter is incorporated and dough is smooth but sticky, about 7-8 minutes.
- Add Fruit: Knead soaked dried fruit and remaining liquid into the dough until evenly dispersed, using hands to help if needed.
- First Rise: Transfer dough to greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours until puffy and nearly doubled.
- Shape Buns: Turn dough onto a clean surface and divide into 12 equal pieces. Shape each into a smooth ball and place in greased 9x13-inch baking dish. Cover and let rise for 60 minutes until puffy and touching.
- Preheat Oven and Apply Egg Wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and brush over buns before baking.
- Bake: Bake buns for 30 minutes until golden brown and cooked through without drying out.
- Glaze: While buns are hot, warm apricot jam with water in microwave for 30 seconds, stir, and brush over buns. Let cool slightly.
- Prepare Icing: Whisk powdered sugar, vanilla, salt, and enough milk to make thick, pipeable icing. Adjust consistency as needed.
- Pipe Crosses: Transfer icing to a plastic bag, snip the tip, and pipe crosses on top of buns. Serve warm.
Notes
- Best served fresh and warm for optimal flavor and texture.
- Store leftover buns for 1-2 days; reheat briefly in microwave before serving.
- Leftover buns make excellent French toast when sliced and cooked in a buttered griddle.
- If dough is too sticky, add up to 1/2 cup more flour sparingly for easier handling.
- Instant yeast can be used to skip the proofing step.
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
