Italian Recipes
Perfect Hot Cross Buns Recipe – Soft, Spiced, and Delicious
Hot Cross Buns Recipe – A Classic Easter Treat
Hot cross buns are a quintessential baked good, especially popular during Easter. Their soft, sweet, and spiced interior, along with the iconic cross-shaped icing on top, make them an irresistible treat for breakfast or as a snack. These buns are flavored with a combination of cinnamon, ginger, and nutmeg, and are traditionally filled with raisins or currants. The best part? They’re a perfect balance of slightly sweet, fragrant, and rich—ideal for pairing with butter, jam, or simply enjoyed on their own with a warm cup of tea.
Ingredients:
For the dough:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 350g |
| All-purpose flour (00) | 300g |
| Butter (softened) | 90g |
| Granulated sugar | 65g |
| Raisins (or currants) | 100g |
| Whole milk | 200ml |
| Water | 200ml |
| Egg (for dough) | 1 |
| Active dry yeast | 5g |
| Ground cinnamon | ½ tsp |
| Orange (zest) | 1 |
| Ground ginger | ½ tsp |
| Ground nutmeg | to taste |
| Fine salt | 2g |
For the glaze:
| Ingredient | Quantity |
|---|---|
| Egg (for glaze) | 1 |
| Granulated sugar | 65g |
| Water | 30g |
| Water | 40g |
| All-purpose flour (00) | 40g |
| Almond extract | ½ tsp |
For the syrup (optional for glazing):
| Ingredient | Quantity |
|---|---|
| Water | 30g |
| Granulated sugar | 40g |
Instructions:
Step 1: Prepare the dough
- Mix the dry ingredients – In the bowl of a stand mixer, combine the Manitoba flour and all-purpose flour. Sift them together to ensure they are well mixed. Add the granulated sugar, ground cinnamon, ground ginger, and a pinch of nutmeg to the flour mixture. Zest the orange and add it to the bowl.
- Activate the yeast – In a separate small bowl, combine the water and milk. Warm the mixture gently until it is lukewarm (not too hot to touch). Stir in the active dry yeast and let it activate for about 5 minutes.
- Mix the dough – Add the yeast mixture to the dry ingredients along with the egg. Using a dough hook, mix on low speed until the dough comes together. Once the dough starts to form, switch to medium speed and knead for about 5 minutes.
- Add butter – Slowly add the softened butter, one piece at a time, ensuring each addition is fully incorporated before adding the next. Continue kneading until the dough is smooth and elastic.
- First rise – Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Step 2: Shape the buns
- Add the raisins – Once the dough has risen, lightly flour your work surface and gently punch down the dough to release the air. Transfer the dough to the floured surface, then sprinkle in the raisins. Gently fold the dough over to distribute the raisins evenly.
- Divide and shape – Divide the dough into 19 equal portions, each weighing about 70 grams. Roll each portion into a ball and place them on a baking sheet lined with parchment paper. Leave a little space between each bun as they will expand during baking.
Step 3: Second rise
- Let the buns rise – Cover the tray with a clean kitchen towel or plastic wrap and let the buns rise for another 30 to 45 minutes, or until they have puffed up and are almost touching each other.
Step 4: Glaze and bake
- Prepare the egg wash – In a small bowl, whisk together the egg for the glaze, the sugar, water, flour, and almond extract. Once the buns have risen, brush them gently with the egg wash, ensuring they are evenly coated.
- Bake the buns – Preheat the oven to 180°C (350°F). Bake the buns for about 20-25 minutes, or until they are golden brown on top and cooked through.
Step 5: Make the cross and glaze
- Prepare the icing – While the buns are baking, mix the water and sugar in a small saucepan. Bring it to a simmer and cook for about 2 minutes, until the syrup thickens slightly. Remove from heat and set aside.
- Create the cross – Once the buns are baked and slightly cooled, pipe the cross on top of each bun using the prepared almond extract icing. For the icing, simply combine water, sugar, flour, and a touch of almond extract, then pipe it onto each bun in the form of a cross.
- Glaze the buns – Once the buns are out of the oven, immediately brush them with the sugar syrup to give them a shiny, sweet finish.
Step 6: Serve and enjoy
- Let the buns cool slightly on a wire rack. Serve them warm, ideally with butter, jam, or your favorite spread. These Hot Cross Buns are best enjoyed fresh, but they also freeze wonderfully for up to 1 month.
Tips and Variations:
- For extra richness: You can substitute half of the water with more milk for a creamier texture.
- Flavor variations: Try adding some finely chopped candied ginger for an extra zing or mix in a handful of chopped dried fruit like apricots or cranberries.
- Make ahead: If you’re short on time, you can make the dough the night before, let it rise in the fridge overnight, and shape it in the morning.
Enjoy these delightful hot cross buns as a special Easter treat or whenever you’re in the mood for a soft, spiced, and fragrant bun. They are sure to become a beloved recipe in your household, loved by kids and adults alike!
