Go Back
+ servings
Hot Cross Buns

Hot Cross Buns

Be the first to rate!
Print Pin
Prep: 40 minutes
Bake: 25 minutes
Proofing: 2 hours 45 minutes
Servings: 15 Buns

Ingredients

Dough

  • 480 g Bread Flour 4 cups
  • tsp Instant yeast
  • 1 tsp Sea salt
  • tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Cloves
  • 2 large Eggs room temperature
  • cup Whole or 2% milk warm
  • 50 g Light brown sugar ¼ cup
  • 3 tbsp Orange juice room temperature
  • 4 tbsp Unsalted butter softened

Filling

  • 120 g Golden raisins ¾ cup
  • ¼ cup Orange juice

Flour Cross

  • 65 g Bread flour ½ cup
  • cup Water

Glaze

  • 1 tbsp Unsalted butter
  • 1 tbsp Honey
  • 1 tbsp Water
  • ½ tsp Cinnamon
  • cup Powdered sugar

Instructions

  • In a small glass bowl or measuring cup, add your ¼ cup orange juice and heat in the microwave for 30-60 seconds until the orange juice is very hot. Add your raisins and allow the raisins to soak until room temperature.
  • In the bowl of your stand mixer with dough hook attached, add flour, salt, yeast, sugar, cinnamon, nutmeg, cloves, eggs, milk, and orange juice. Mix on low until dough begins to come together.
  • Once dough is in a rough stage, add butter one tbsp at a time, waiting to add the next until the previous is fully mixed into the dough.
  • Once all butter has been mixed into the dough, mix dough for about 5 minutes.
  • Remove dough from bowl and pat out into a more flat shape. Remove your raisins from the liquid, placing them on a paper or tea towel to remove excess moisture. Sprinkle the raisins over the dough and then shape back into a ball and put back in the mixer.
  • Mix the dough for another 5-10 minutes until dough is smooth and not sticking to the sides of the bowl and raisins seem to be incorporated well.
  • Remove dough from bowl and shape into a ball. Lightly grease bowl, put dough back in and cover. Leave to proof in a warm area for 60-90 minutes or until dough has doubled in size.
  • Line a 9x13 metal baking dish with parchment.
  • When dough is ready, punch down dough and use a bench scraper or knife to divide into 15 equally sized pieces.
  • Shape each piece of dough into a ball. Place in the palm of your hand, taking the sides and folding them into the center and pinching together. Place the dough ball seam side down on your workspace. Lightly cupping your hand over the dough, make a circular motion creating tension in the dough. Place into your prepared pan. Repeat with remaining dough.
  • Cover the pan with a tea towel or plastic wrap and allow to proof for about 45 minutes. Buns will have puffed up in size.
  • About 30 minutes into proofing, preheat your oven to 375°F.
  • When your buns have finished proofing, whisk together your flour and water for your crosses. Put the flour paste into a piping bag or sandwich bag and cut off a small section of the tip.
  • Pipe crosses on the buns, going slowly across each row and column to get some of the sides.
  • After crosses have been piped, place your pan on the center rack of your oven. Bake for about 25 minutes, buns will be ready when they are a golden brown.
  • While buns are baking, make your glaze. In a small bowl, melt your butter then whisk in your honey and cinnamon. Add powdered sugar and whisk. Add water until preferred consistency.
  • After buns have been out of the oven for about 5-10 minutes, use a pastry brush to brush the tops with the honey cinnamon butter glaze. Enjoy rolls while warm. Rolls can be stored in an airtight container for 2-3 days but are best enjoyed the same day.