How To Make Easy Hot Cross Buns

Easy Hot Cross Buns

  1. Prepare a 10″ square pan or a 9″ x 13″ pan by lightly greasing it. Prepare by mixing together the rum or apple juice with the dried fruit and raisins in a microwave-safe dish and heating it quickly until the fruit and liquid are extremely warm and the plastic wrap begins to “shrink wrap” itself over the top of the bowl. Serve immediately. Remove from the oven and allow it cool to room temperature. Nota bene: If you are concerned about using plastic wrap in your microwave, simply cover the bowl with a glass lid instead. Keep the fruit apart from the rest of the ingredients. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Combine all of the remaining dough ingredients in a large mixing bowl (including the eggs and the egg yolk from the separated egg). Combine all ingredients and knead until the dough is soft and elastic, either by hand or with an electric mixer. It will be extremely loose and will adhere to the bottom of the bowl as well as your hands as you work with it (greasing your hands helps). Add in the cooled fruit and any remaining liquid that hasn’t been absorbed
  2. Allow the dough to rise for 1 hour under cover. Even while it may not double in size, it should blow out in size. Divide the dough into billiard ball-sized pieces, each weighing approximately 3 3/4 ounces. A generous muffin scoop (about 1/3 cup) yields approximately the proper amount of batter. You’ll have enough dough to create 12 to 14 buns. Round them into balls with your greased hands once they have been oiled. Place them in the pan that has been prepared. Allow the buns to rise for 1 hour, or until they have puffed up and are touching one another in the pan, before removing them from the oven. Preheat the oven to 375 degrees Fahrenheit while the dough is rising. Brush the buns with the egg white and milk mixture that was set up earlier. The buns should be baked for 20 minutes, or until they are golden brown. As soon as you take them out of their baking pan (they should come out in one huge piece), gently transfer them to a cooling rack and allow them to cool completely
  3. Once the buns have been allowed to cool fully, pipe the icing on top of each one in a cross form to finish them off.

Tips from our Bakers

  • Interested in making these buns a day or two ahead of time? If you want to make yeast rolls that are more soft and last longer, try using the Tangzhong technique, which is a Japanese approach for doing so. To begin, measure out the flour and milk that you will be using in the recipe and set them aside. Take 3 tablespoons of the measured flour and 1/2 cup of the measured milk and combine them in a saucepan over medium-high heat until the flour is completely dissolved. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Toss the heated mixture into a large mixing basin and set it aside to cool to lukewarm before mixing it in with the remaining flour, milk, and additional dough ingredients. Follow the directions for making the recipe. Your final hot cross buns should remain soft and fresh for many days if they are well-wrapped and stored at room temperature.

Traditional Hot Cross Buns

Preparation time: 25 minutes plus rising time 15 minutes in the oven

Makes

2-and-a-half dozen A traditional Easter morning meal of colorful hard boiled eggs and Mom’s hot cross buns was always a highlight of our family’s celebrations. When I host special brunches or buffets, I continue to offer these. Californian Barbara Jean Lull, from Fullerton, says: Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

  • 2 tbsp. active dry yeast (1/4 oz. each)
  • 2 cups warm whole milk (110° to 115°)
  • 2 big eggs at room temperature 6 to 7 cups all-purpose flour
  • 1 big egg yolk
  • 2 tablespoons water
  • 1 cup dried currants and 1/2 cup raisins
  • 3 tablespoons melted butter
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups confectioners’ sugar
  • 4 to 6 tablespoons whole milk
  • 1 1/2 cups confectioners’ sugar

Directions

  1. In a small mixing dish, combine the yeast and warm milk. In a large mixing bowl, whisk together the eggs, butter, sugar, salt, spices, yeast mixture, and 3 cups flour on a medium speed until smooth and well combined. Then, using just enough of the remaining flour to create a soft dough (dough will be sticky), fold in the currants and raisins. Turn the dough out onto a floured surface and knead for 6-8 minutes, or until it is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Dough should be punched down. Turn out onto a lightly floured surface and divide into 30 balls using your hands. Place 2 inches apart on baking pans that have been buttered. Location a clean kitchen towel over the dough and let it rest in a warm place until doubled in size, 30-45 minutes. Preheat the oven to 375 degrees. To make a cross on the top of each bun, use a sharp knife to cut it. In a separate dish, whisk together the egg yolk and water
  2. Brush the mixture over the tops. Bake for 15-20 minutes, or until the top is lightly browned. Remove from pans and place on wire racks to cool for a few minutes. To make the icing, combine confectioners’ sugar and enough milk to get the proper consistency in a small mixing basin. On the top of each bun, pipe a cross with a pastry bag. Serve when still heated.

Nutrition Facts

1 bun has 171 calories, 3 grams of fat (2 grams of saturated fat), 28 milligrams of cholesterol, 145 milligrams of sodium, 31 grams of carbohydrates (12 grams of sugars, 1 gram of fiber), and 4 grams of protein.

Easy hot cross buns

  • Strong white bread flour
  • 12 teaspoon salt
  • 2 teaspoons mixed spice
  • 50 grams caster sugar
  • 50 grams butter, sliced into cubes
  • 200 grams mixed dried fruit
  • 7 grams easy-blend dry yeast
  • 200 milliliter milk
  • 2 eggs
  • 500 grams strong white bread flour

For the crossesglaze

  • 3 tablespoons plain flour
  • Honey or golden syrup for sprinkling on top

Method

  • FIRST STEP: Sift the flour into a large mixing basin and toss in the salt, mixed spice, and sugar
  • STEP 2Apply the butter by rubbing it in with your fingertips. Stir in the dry fruit until well combined, then sprinkle in the yeast and mix well. Gently heat the milk until it is steaming hot, but still cold enough to dip your finger into for a few seconds at a time. In a separate bowl, beat the eggs and then pour into the dry ingredients
  • STEP 3 Using a blunt knife, combine the ingredients to form a wet dough, and set aside for 5 minutes to soak. Remove the dough from the bowl and divide it into eight equal pieces
  • STEP 4On a floured board, roll out the dough and shape it into buns. Bake for 30 minutes at 350°F on a baking sheet, covered loosely with cling film, and then reduced in size by half at room temperature. Depending on how warm the room is, this will take 45 minutes to 1 hour 15 minutes. Preheat the oven to 220°C/fan 200°C/gas 7 after the buns have risen to the appropriate temperature. To produce a paste, combine the flour and 2 tablespoons water in a mixing bowl. Fill a plastic food bag with the mixture and snip a slit in one of the corners. STEP 6: Pipe crosses on top of each bun
  • Bake for 12-15 minutes, or until risen and brown in colour. Remove any extra cross mixture from the buns and then brush them with honey or golden syrup all over to finish them off. The buns will hold their freshness for up to a day. After that, they are best served toasted and accompanied with butter.

Recipe from the April 2009 issue of Good Food magazine.

Easy Hot Cross Buns Recipe

Hot Cross Buns are typical small, sweet Easter buns, and this recipe makes a large quantity of them with minimal effort. They are really soft and supple, with a flavor of cinnamon and raisins incorporated throughout. They may be prepared ahead of time and frozen! Easter will be here in less than 2 weeks, and baking will be a key part of the celebration. Aside from the egg hunt, which will be unusual this year due to the fact that relatives and friends will most likely not be able Easter gather as planned, crafting these tiny beauties may brighten your day and is a fun baking activity to undertake with children.

Origin

They are thought to have been created by a monk and delivered to the poor on Good Friday, somewhere between the 12th and 14th centuries, depending on the source. That is, according to the account. Originally, they were associated with Christian tradition, with the cross representing the crucifixion. They are often sold around the Easter season, but why stop there? Because the sweetness and spices do not overpower the bread, they are also a fantastic lunch or supper option. This bread is ideal for tiny sandwiches when a sweeter bread is desired.

However, this is not the case.

Main ingredients

  • It is necessary to hydrate the yeast before to using it (I use active dry). The same may be said for freshly made yeast (the ratio is 3 times more than dry). There is no need to wait until the yeast foams if you use instant yeast, which can be added straight to the flour. If I have both all-purpose flour and bread flour on hand, I like to use half of each type. Upon completion, they are soft and a little bit rustic in appearance
  • Sunflower oil is my preferred choice because it is relatively neutral. Melted butter can be used in place of the oil. Given the present situation with the lockdown, I only had big raisins on hand for snacking. Because the buns are little, I prefer to use currants or small raisins as fillings whenever possible. Golden raisins are also a good choice. Spices can be used to flavor the dish
  • Cinnamon is typical, and orange zest can also be used. However, if you don’t have any nutmeg, it’s acceptable if you leave it out

Kneading

Making this recipe in a stand mixer is the quickest and most convenient method. However, if there is no other option, the dough can be kneaded by hand. Because of the eggs and oil in the dough, it becomes quite sticky in the first few minutes. They take time to integrate and become less sticky, but they remain supple during the process (image 1). After a while, the dough will begin to adhere slightly to the sides of the basin, and this is your cue to remove it from the oven. There is a little resting interval in between, which allows it to lose part of its stickiness while also providing it with an additional boost to develop.

Keep in mind that this is a very thick dough, and that it will require time to rest in order to yield the most effective results. Don’t skip any of the steps in the process!

  • Adding the raisins: the quickest and most convenient method is to do it by hand (image 2). It takes less than a minute. It is possible that they will pop out of the dough when mixing
  • Simply incorporate them back in.

I recommend kneading it on a marble surface or a smooth counter top (as opposed to, for example, a wooden surface). It will make your life a whole lot simpler (image 3). Allowing it to double in a clean, oiled dish is recommended. I use huge glass jars (picture 4) and cover them with a glass lid or plastic wrap to prevent them from breaking.

Cutting the buns

After the dough has doubled in size, it must be deflated (image 5). I used an adough scraper, which you can get online, to cut strips and then little bits of dough. You might also use a knife with a slick blade for this. How to produce uniform buns: You can either eyeball it, which will result in some buns being slightly larger than others, or you can weigh them as you go, which will result in all buns being precisely the same weight as the others. I normally choose the first choice because it is the quickest.

Forming the buns

These adorable tiny sweet buns have a smooth surface and are spherical in shape. Simply flatten it slightly and press the corners of the piece towards the middle to ensure that there are no air bubbles (or as few as possible). You may also turn it over and make circular motions with your palm to cover the little piece of dough. Avoid squashing it if at all possible. You will be able to feel the bun taking shape beneath you. It’s not as difficult as it appears!

How to form the rolls

There are multiple risings in these hot cross buns, as I previously explained. Those numbers may seem excessive, but keep in mind that the outcomes are spectacular. Furthermore, it is a resting period, and you are not required to accomplish anything!

  1. In between kneading sessions. It assists in reducing the stickiness of the dough
  2. It also contributes to the ‘twice the volume’ rise that we see in most yeasted bread recipes. This is an important step since it provides the dough a much-needed lift. It is possible that it will take longer than the time given in the recipe. If it hasn’t risen much after 30 minutes, cover it with a blanket or sweatshirt (I’m not joking!). In the frying pan. After making the buns, we must allow them to rise once more. It is unlikely that they would double in size, but they will be greatly plumped up (see photos above).

Baking

You’ll want to watch out for the tops browning too rapidly because they don’t take long to prepare. The bread may also be cooked in a loaf pan, similar to how you would make fast bread. For sure, it’s less time-consuming than creating the little buns. But is it cuter? No, I don’t believe so.

See also:  How To Steam Bao Buns In Instant Pot

White crosses

Originally, I used an egg white and powdered sugar combination to make the cake. However, because this glaze is applied after the hot cross buns have been baked, I have switched to a very thick and simple powdered sugar glaze. As a result, there will be no raw egg involved.

  • Piping bag: it’s the quickest and most straightforward method of creating the white crosses, but you’ll need a very fine tip for it (image above). There is no need for a piping tip, especially if you are using a thick plastic bag, though you can use one if you want to be fancy. All you have to do is snip the tip and pipe those lines
  • Using a tiny spoon, drizzle the glaze over top of the cake. It will most likely be less straight and even than if you used a piping bag, but that isn’t a problem for the most of us.

Whenever cutting the tip of a piping bag, always start with a lower size than what is expected to be required in the end. It is easy to broaden the tip, but it is not possible to reverse the process. Tip from the past for the kitchen

Overnight rising

The sweet buns may be made ahead of time and stored in the refrigerator overnight. What do you think about that for convenience?

  • To make the dough, after you have added the raisins and the dough has been placed in an oiled bowl and covered, set it in the refrigerator and allow it to rise gently until the following day. The amount it increases will be determined by how cold your refrigerator is. You may also shape the buns in a pan, cover it with plastic wrap (be sure to give enough room for the buns to rise if the pan does not have high sides), and place it in the refrigerated for several hours. To avoid over-rising of the buns in this situation, make sure your fridge is extremely cold (temperature might drop in a crowded fridge). This is because the rise will be shorter and you don’t want the buns to rise too much.

Remove the leftovers the next day and allow them to come to room temperature before continuing with the procedure. It is possible that it will take many hours. As an added plus, delayed risings allow yeasted doughs to acquire a more complex and complex taste. Please let me know in the comments section below if you tried this recipe and enjoyed it, as well as if you encountered any difficulties so that we can work through them together. I’m always interested in hearing what you have to say. Thank you very much for being here; your presence is really welcomed.

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Description

These are the typical small delicious Easter buns that are baked every year. They are extremely soft and supple, flavored with a tinge of cinnamon, and sprinkled with raisins. They may be prepared ahead of time and frozen! * Because rising times are not included in the recipe, the time estimate is inaccurate (2-3 hours, no work involved).

  • Authentic small delicious Easter buns are what you’re looking for today. A flavor of cinnamon is infused into the dough and the raisins are scattered throughout. Make these ahead of time and freeze them for later use! * Because rising times are not included in the recipe, the time estimates are incorrect (2-3 hours, no work involved).

For the glaze:

  1. Line a 9×13-inch baking pan with high sides, brush with oil, and gently sprinkle with oats or flour
  2. Bake for 30 minutes at 350°F. With a fork or spoon, whisk the yeast and warm water together in the bowl of a standing mixer until the yeast is completely dissolved. Allow it stand for approximately 3 minutes, or until froth and maybe huge bubbles appear. If this does not occur, your yeast is no longer suitable for usage. Add the heated milk, oil, sugar, and 1 cup flour to the yeast mixture and stir well with a fork or spoon until everything is well combined. Toss in 1 cup of flour, cinnamon, and nutmeg, whisking constantly with a wire whisk until the ingredients are thoroughly incorporated
  3. Mix in the salt and the eggs until fully combined. Attach the bowl to the mixer fitted with the dough hook and gradually add 2 12 to 3 cups flour, 12 cup at a time, while kneading on medium-low speed until everything is well combined
  4. Remove the bowl from the machine. Knead the dough for 5 to 7 minutes at a medium pace. The dough will be moist and sticky at first, but it will begin to come together as it rests. I increased the amount of flour by roughly 14%. Refrigerate for 20 minutes after wrapping the bowl with plastic wrap
  5. Knead the dough for another 1 to 2 minutes, or until it is smooth, pliable, and elastic, but not too stiff
  6. Remove from the heat. Transfer to a lightly floured surface and, using your hands that have been lightly floured, stretch into a rectangular shape. It will be sticky, but it will be manageable
  7. Distribute the dried currants equally over the rectangle
  8. Fold the entire bulk in half like an envelope and gently knead it for 2 to 3 minutes, or until the currants are evenly dispersed throughout. You may notice some of the currants popping out of the dough
  9. Simply mix them back into the dough
  10. Form the dough into a loose ball and set it aside in a lightly oiled mixing basin
  11. Pour oil over the dough’s surface and carefully wrap it up in plastic wrap, a lid, or a dry kitchen towel to keep it from drying out. Allow the dough to rise at room temperature until it has doubled in size, about 1 12 to 2 hours. If the dough hasn’t moved at all after half an hour, cover it with a blanket or even a sweatshirt to ensure that it has enough heat to rise. (For information on nighttime increasing, see the notes below.) To deflate the dough, gently squeeze it with your closed hand and turn it out onto a clean work surface, pushing any loose currants into the dough with your fingers. You generally won’t need to lightly flour the counter, but if it’s clinging too much and making it difficult to work with, you may do so. Lightly flour your hands and divide the dough into around 15 pieces (each weighing approximately 2 oz / 50g)
  12. Using your rounded palm, cup the bits of dough and rotate them in circular motions until they are formed into a rounded bun. There’s a video clip in the previous post that demonstrates how to achieve this
  13. Make sure there is 12 to 1 inch of space between them on the pan that has been prepared. Cover them loosely with oiled plastic wrap or a dry kitchen towel and let them to rise at room temperature until they have about doubled in volume, 45 minutes to 1 hour. Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius about 15 minutes before you plan to bake. If you want to brush the surface with egg wash (for a glossy finish), check the Notes section below. Upon reaching double size, bake for 15-20 minutes, or until the buns have a wonderful golden brown color and the surface feels somewhat firm but not hard when softly pressed. It is preferable for these rolls to have a thin, soft coating rather than a firm, crunchy crust
  14. Place the rolls on a cooling rack and allow them to cool for 5 minutes. Carefully glide a smooth bladed knife down the sides to ensure they are not stuck, and then carefully remove them to a wire rack to cool completely. Allow for another 10 minutes of cooling time before adding the crosses to the top. While the buns are cooling, prepare the frosting by combining the powdered sugar and milk in a small mixing bowl. It needs to be really thick. In the event that you believe you require extra liquid, add it in drops (literally). To form an X on each bun, place frosting in a pastry bag fitted with a little plain tip, or omit the tip and just cut the plastic bag or a teaspoon to make an X on each bun. As the buns cool, the icing will become somewhat harder. It is preferable if they are consumed on the same day that they are prepared. Leftovers should be stored at room temperature in a plastic bag and warmed gently before eating. Alternatively, freeze them first in plastic wrap and then in aluminum foil. Allow for thawing at room temperature before serving. And make sure it’s warm before you eat it.

Notes

It is necessary to hydrate the yeast before to using it (I use active dry). The same may be said for freshly made yeast (the ratio is 3 times more than dry). There is no need to hydrate instant yeast or wait for it to froth if you use instant yeast (which looks just like active-dry yeast). It may be mixed with the flour right away. Pour the glaze into a piping bag with a very fine tip, or just snip the end of the bag to make crosses. I prefer to use the thick, durable plastic ones. Alternatively, a little spoon can be used to trace over the lines.

  • The amount it increases will be determined by how cold your refrigerator is.
  • In this scenario, make sure your fridge is extremely cold (temperature might drop in a refrigerator when it is heavily packed), since this will result in a shorter rise and you do not want your buns to rise excessively.
  • It might take several hours, especially if the dough is involved.
  • In a small mixing dish, whisk together an egg yolk and a teaspoon of water.
  • Also, avoid letting the egg wash spill down the edges.

Nutrition

  • The following are the nutritional values per serving: 265 calories, 15.2 grams of sugar, 174.9 milligrams of sodium, 8.6 grams of fat, 41.5 grams of carbohydrates, and 5.6 grams of protein
  • Cholesterol is 37.4 milligrams.

Hot cross buns are a type of bun that is popular in the United Kingdom. Amy’s Bread, written by Amy Scherber and Toy Kim Dupree, was the inspiration for this recipe.

Paula Montenegro

I’m Paula, and I’ve been baking for more than 30 years. I’m also your recipe finder, and I’ll be sharing the greatest ones with you here, using basic ingredients and easy-to-follow directions.

Hot Cross Buns I

I just finished making these buns, and they are delicious. The raisins were mixed in with the other ingredients because we didn’t have any currants in the house. It didn’t appear to damage anything, but it may have made the buns a deeper color. If you prefer entire raisins, don’t do this. A quick tip for making the frosting: place your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag and gently knead the bag until all of the ingredients are well combined. Once all of the ingredients are well combined, cut a tiny hole in one corner of the bag and squeeze to make the crosses.

Most helpful critical review

They were a touch too hefty, but they were all devoured. More information can be found at

  • 5star ratings received: 179
  • 4star ratings received: 65 3star ratings: 13, 2star ratings: 6, and 1star ratings: 9.

I just finished making these buns, and they are delicious. The raisins were mixed in with the other ingredients because we didn’t have any currants in the house. It didn’t appear to damage anything, but it may have made the buns a deeper color. If you prefer entire raisins, don’t do this. A quick tip for making the frosting: place your powdered sugar, milk, and vanilla in a heavy plastic sandwich bag and gently knead the bag until all of the ingredients are well combined. Once all of the ingredients are well combined, cut a tiny hole in one corner of the bag and squeeze to make the crosses.

Wow these buns were very delicious!

I did make some modifications because my go-to recipe was a little different, and you might want to give this a try as well: Add 1 teaspoon each vanilla essence and butter flavoring, 1/2 teaspoon allspice, 1 teaspoon each dried lemon and orange peel, and 3/4 cup mixed candied fruit to make a delicious dessert.

  • Our visitors were blown away by these and demanded the recipe!
  • Instead of using warm water and powdered milk, I used 3/4 cup of warm skim milk in place of the other ingredients.
  • It’s really simple!
  • After that, when the buns come out of the oven, brush them with a swwt glaze (sugar, water, gelatin, and spice).
  • YUM!
  • To the original recipe, I added 2/3 cup of candied fruit and 1 teaspoon of vanilla extract.
  • Enjoy!

The place has a great scent about it!

I created two separate dishes for Easter, and I am confident that they will be a smash when they are served tomorrow!

Making the dough in the bread machine is one of my favorite things to do.

Continue readingAdvertisement This is an excellent recipe.

Also, I didn’t use a breadmaker (just kneaded the dough for 5-10 minutes).

As an alternative to icing, I used a sweetdough cross to decorate it, which I felt to be more similar to the store-bought crosses.

Using an empty milkbag with a small hole cut in one corner, I piped the crosses onto the buns the second time I prepared them, which worked much better this time.

I also used raisons and found them to be satisfactory.

Upon researching this Easter delicacy, I discovered that I could make it in my bread machine, which was a wonderful surprise.

I would also add the currants/raisins and cinnamon at the same time as the rest of the ingredients, rather than waiting until the last minute.

If you desire a stronger flavor, you may increase the amount of allspice, vanilla, butter extract, and other ingredients used, as suggested by a previous reviewer.

The buns came out large and golden, just as in the photo.

I’ve been making this recipe for years and have received several requests for the recipe.

This frees up space on the system so that a second or third batch may be started!

YUMMY!

Hot Cross Buns Recipe, Easter Bread, How to Make Hot Cross Buns

It is possible that this content contains affiliate links. Please review my disclosure policy. Happy Easter, everyone! Christianity’s most important event, Easter, is without a doubt the most important holiday for Christians. It is not about the overcommercialized bunny or the overcommercialized eggs, although both traditions may be entertaining. It is really essential to us that our family understands what we are going through. Easter is a celebration of Jesus Christ’s death, burial, and resurrection, through which he atoned for the sins of the world and ensured that everyone who believes in Him will live forever with Him.

  1. These hot cross buns are a great way to spread the word about the narrative.
  2. It’s difficult to bake when you’re dealing with a newborn.
  3. Don’t worry, your buns will be nicer as a result of this:).
  4. These are sweet rolls, as the name suggests.
  5. Hot Cross Buns were initially a Saxon ritual, and they have now become an Easter tradition to commemorate the Feast of the Cross on Good Friday.
See also:  How To Make Soft Buns

Ingredients for Hot Cross Buns:

1/2 cup raisins, currants, or cranberries + 1 cup boiling hot water = a delicious dessert. 3/4 cup very warm milk, divided into half-cup and quarter-cup portions (I used whole milk, 2 percent is fine) 1/2 cup granulated sugar plus 1/2 teaspoon sugar 1/4 cup (4 tablespoons) unsalted butter, melted in the microwave for 15 seconds a half teaspoon of salt 2 1/4 teaspoons active dry yeast (approximately 3/4 Tbsp or 2 1/4 tsp) — I used Red Star Yeast. 1 envelope active dry yeast 2 big eggs that have been well beaten 3 accurately measured 1/2 cup unbleached all-purpose flour a quarter teaspoon of ground cinnamon 1/8 teaspoon (a hefty sprinkle) freshly grated nutmeg

For the Egg Wash:

1 cup boiling hot water + 1/2 cup raisins, currants, or cranberries split into two equal portions of 1/2 cup and 1/4 cup. 3/4 cup very warm milk (I used whole milk, 2 percent is fine) white sugar (half-cup + half-teaspoon) Unsalted butter, 1/4 cup (4 tablespoons), melted in the microwave for 15 seconds salt (half a teaspoon) 1 envelope active dry yeast (about 3/4 tbsp or 2 1/4 tsp) — I used Red Star Yeast for this recipe. well-beaten eggs (two big eggs). 3 accurately measured 1/2 cup unbleached all-purpose flour* cinnamon (ground) 1/4 tsp one-eighth teaspoon ground nutmeg (a generous sprinkle)

For the Glaze:

half a cup of powdered sugar combined with 2 1/2 teaspoons of milk

How To Make Hot Cross Buns:

1. In a small mixing bowl, blend 1/2 cup raisins or craisins with 1 cup boiling hot water until well combined. Allow to rest for 10 minutes, then drain well and set aside. Pour 1/4 cup warm milk into a large mixing bowl together with 1/2 teaspoon sugar and 3/4 teaspoon yeast. Stir until well combined and smooth. Stir well and set aside at room temperature until bubbling and doubled in volume, about 30 minutes (10 min). To make the pudding, add 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons melted butter, and half a teaspoon salt in a large mixing bowl (I use my KitchenAid mixer).

  • 2 well-beaten eggs and the proofed yeast mixture should be added at this point.
  • Mix in three and a half cups flour, one cup at a time, using the dough hook attachment, until a soft dough is formed.
  • The dough will still adhere to the bowl a little, but it will not stick to your fingers.
  • 5.
  • Cover with a tea towel and allow to rise for 1 1/2 hours or until doubled in volume in a warm, draft-free room (you may also proof in a heated 100°F oven).
  • Turn the dough out onto a lightly floured surface and cut it in half.
  • Roll the dough into balls and place them in a 9 x 13-inch baking sheet that has been greased.
  • Preheat your oven to 375 degrees Fahrenheit at this point.
  • Remove the pan from the oven and set it aside to cool.
  • When the buns are just warm (not hot), combine 1/2 cup powdered sugar and about 2 1/2 teaspoons milk in a small mixing bowl.

If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross form onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

Hot Cross Buns Recipe

Preparation time: 3 hours Preparation time: 15 minutes Time allotted: 3 hours and 15 minutes Traditionally, Hot Cross Buns are sweet buns that are gently flavored with cinnamon and nutmeg, and studded with tart craisins or raisins. They were initially a Saxon practice, which later evolved into an Easter tradition to commemorate Good Friday and Easter Sunday. For any leftovers, you can either slice them in half and create a delicious French toast or just sauté them in butter in a pan and serve with your morning coffee- both options are delicious!

Medium level of ability Making it will cost you between $5 and $7.

Cuisine:American Course:Bread Calories:262 12 big buns are served.

  • 1/2 cup raisins, currants, or craisins plus 1 cup boiling hot water = 1 serving 1envelope active dry yeast, about 3/4 Tbsp or 2 1/4 tsp – I used Red Star Yeast
  • 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, but 2 percent is fine)
  • 1/2 cup white sugar + 1/2 tsp sugar
  • 1/4 cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave
  • 1/2 tsp salt
  • 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used 2 beaten big eggs
  • 3 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon powdered cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, thoroughly beaten

For the Egg Wash:

  1. Mix together 1/2 cup raisins/craisins and 1 cup boiling hot water in a small mixing dish to make a paste. Allow to rest for 10 minutes, then drain well and set aside. 1/4 cup warm milk and 1/2 teaspoon sugar are combined in a large measuring cup, and 3/4 teaspoon yeast is sprinkled over the top. Wait until the mixture is bubbling and has doubled in volume (10 minutes) before serving. In a large mixing bowl (I use my KitchenAid mixer for this), add 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons melted butter, and 1/2 teaspoon salt until well combined. Stir until the butter is completely melted. 2 well-beaten eggs and the proofed yeast mixture should be added at this point. Add 1/4 teaspoon of cinnamon and a sprinkle of ground nutmeg and mix well. 3 1/2 cups flour should be added in 1 cup increments using the dough hook attachment until a soft dough is formed. Knead for 8-12 minutes at speed 2 or until the dough is smooth and elastic. Adding the drained raisins/cranberries (patting them dry with paper towels if they are still wet) and transferring the dough to a big buttered mixing basin, rotating it to bring the buttered side up, will make the dough cling to your fingers a bit more. Remove from the oven and set aside for 1 1/2 hours or until doubled in volume (you may also prove the dough in a warm 100°F oven). Turn out the dough onto a lightly floured surface and cut in half, then continue cutting the dough until you have 12 equal sized pieces. Roll the dough into balls and place them in a 9×13″ baking sheet that has been greased. To blow them up, cover them with a tea towel and leave them in a warm, draft-free room for 30 minutes
  2. Preheat your oven to 375 degrees Fahrenheit at this point. Brush the tops of the muffins generously with egg wash and bake for 15-17 minutes, or until the tops are golden brown. Remove the pan from the oven and set it aside to cool. When the buns are barely warm (not hot), combine 1/2 cup powdered sugar and roughly 2 1/2 teaspoons milk in a small mixing bowl. If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross form onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

If you are kneading by hand, use a wooden spoon to stir the dough at step 4, then turn out onto a well-floured surface and knead for 8-12 minutes, using only enough flour to keep the dough from sticking to your fingers. Nutritional Values Recipe for Hot Cross Buns Caloric Content per Serving: 262, with 45 percent of the daily value coming from fat. The following are the nutritional values: *Fat5g8 percent Saturated Fat3g19 percent Cholesterol52 mg17 percent Sodium122 mg 5-percent Potassium (124 milligrams) Nutritional Information: 4 percent Carbohydrates46g15 percent Fiber 1g14 percent Sugar 14g16 percent Protein5g10 percent Vitamin A200IU 40% Vitamin C, 0 percent Calcium, 33 grams, 3 grams of iron, and 11 grams of vitamin C.

  1. MY FAVORITE THINGS ARE.
  2. This Cuisinart 9-inch nonstick cake pan * is also excellent for making rectangular cakes.
  3. Knives of exceptional quality are required.
  4. Professional 600 Series Stand Mixer in Red from KitchenAid

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

No Knead Hot Cross Buns

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. These NO KNEAD Hot Cross Buns are incredibly soft and fluffy, stuffed with apples, and delicately flavored with cinnamon. With my never-fail recipe for these delectable Apple Cinnamon Hot Cross Buns, you’ll be producing the quickest and most delicious buns you’ve ever made, with no kneading necessary!

No Knead Hot Cross Buns

This is without a doubt the finest hot cross buns recipe! Let me tell you that I’ve already prepared these twice in the last week and have yet to become bored with their taste. They’re just so convenient for breakfast with coffee or as a quick snack in between meals. They’re fantastic, and I adore them. What is one of the best things about hot cross buns? They are quite adaptable. My recipe for apple cinnamon hot cross buns is included below, but you can also find my original recipehere, which includes raisins steeped in rum and is just as delicious.

So, what does all of this imply? They are simple to manufacture and are accessible to everyone. You have no justification for not cooking them because they couldn’t be much simpler to prepare.

What Are Hot Cross Buns?

Each year on Easter, these little buns are baked and baked. In addition to representing a cross, the bun also signifies a symbol of lent coming to an end. Whether you celebrate Easter or not, these buns are really delicious and can be enjoyed by anybody.

Ingredients in Hot Cross Buns

I understand that the ingredient list appears to be rather lengthy, but don’t be concerned. Most of these ingredients are likely already in your pantry or refrigerator. They’re all really straightforward. Continue reading for the whole recipe and ingredient quantities.

For the buns:
  • Apples — I used gala apples for this recipe because they were in season. Granny Smith apples might also work well in this recipe. I shredded these apples on a cheese grater instead of cutting them since it was much easier. Salt – I used salt in two different places in this post. Approximately half of it is used to suck moisture from the apples, and the other half is utilized to make the dough. You can use less or more depending on your preferences
  • Dairy — I used 2 percent milk, but you may use skim, 1 percent, or homogenized if you want. Granulated sugar – You may adjust the sweetness to your liking by adding a bit more or less sugar. Using instant yeast saves time since you don’t have to wait as long for the yeast to dissolve and get frothy as you would with active dry yeast. If you want to use whole wheat flour instead of all-purpose flour, use only 4 1/2 cups. If you are using gluten-free flour, you must substitute xanthan gum for the gluten, otherwise your buns will be dry. The following spices are optional: nutmeg, allspice, and cinnamon. You can tweak or leave out any of these spices as you like. Eggs — I used big eggs for this recipe because I had them on hand. Unsalted butter is the only type of butter I use while cooking. This will allow you to have complete control over the quantity of salt in your diet.
For the glaze:
  • It is possible to use more or less water depending on the consistency you are attempting to achieve. Because it is a glaze, I recommend that you keep it thin. Granulated sugar – You may replace an equal amount of honey or agave nectar for the granulated sugar. Cinnamon – You may modify the quantity of cinnamon used or leave it out entirely if you prefer
For the cross:
  • It is also called as confectioners’ sugar or powdered sugar, depending on where you are from. Cream cheese — You may use low-fat, full-fat, or vegan cream cheese to make this recipe. Butter–Be careful to use unsalted butter that is at room temperature so that it will be simple to incorporate
  • Cinnamon – You may modify the quantity of cinnamon used or leave it out entirely if you prefer
  • Vanilla — You may use either vanilla extract or vanilla paste for this recipe. Water — I thinned the frosting with a little amount of water to make it easier to pipe onto the buns. If you like a thicker frosting, you may substitute milk or leave it out entirely.

Because I want my hot cross buns to be on the sweeter side, I choose to make the crosses with icing rather than the more conventional method of using a flour and water paste mixture. Although the method you choose is entirely up to you, be sure to read the recipe instructions for utilizing flour/water paste.

How to Make No Knead Hot Cross Buns

  1. Sweat the apples: Place the shredded apple on paper towels, a clean kitchen towel, or cheesecloth, and then pour through a strainer to remove the excess liquid. Allow for 5 minutes of resting time after you’ve sprinkled salt on them. Make sure you squeeze out as much of the surplus liquid as you possibly can
  2. Make the dough by combining the following ingredients: Whisk together the warm milk, yeast, and sugar in a medium-sized mixing basin until well combined. Allow it to sit for a few minutes until everything foams up. Separately, combine the dry ingredients in a large mixing basin. Stir in the apples, making sure they are all uniformly covered with flour and are not clumping together at the bottom of the pan. Toss in the eggs and butter with the yeast mixture until everything is well-incorporated. Using a wooden spoon or your hands, thoroughly combine the wet and dry ingredients in the bowl of dry ingredients until fully combined. Allow it to double in size by covering it with a clean kitchen towel. Form your buns on a baking sheet that is 16.5 x 11 inches and has been lined with parchment paper. flour the top of the dough and the work surface, as well as your hands before working with the dough. Make a log out of the dough and cut it into 24 pieces to use as a cookie cutter. Flatten each piece and press the edges together to form a ball. Flip the ball over and roll it to smooth out the surface. Place each bun on a baking sheet and cover with kitchen towels, allowing the buns to expand until they are around 50-70 percent larger. Bake for 25 minutes at 350 degrees Fahrenheit, or until golden brown. Glaze the rolls while the bread is baking: While the bread is baking, prepare your glaze. In a small saucepan, combine all of the ingredients and bring to a medium simmer. Continue to cook until the sugar has completely dissolved. Allow the glaze to cool when it has been removed from the fire. Immediately after taking the rolls out of the oven, brush them with the glaze
  3. And Allow the rolls to cool completely before icing them. To make the icing, combine all of the ingredients in a large mixing bowl until smooth. Pipe the crosses onto your rolls using a piping bag or a ziploc bag
  4. Set aside.
See also:  How Are Hot Dog Buns Made

Can I Leave Out the Apples?

Yes, it is possible! It’s also OK to leave out the apples and spices if you want to keep things simple. If you’re looking for something a little different, though, this rendition is just fantastic. With those luscious apples, how about a small sprinkling of spice? You’ll be at the most wonderful place. There are so many other things you could put in these, such as currants or craisins, orange peel, chocolate chips, or go for a savory version and add some cheese!

Tips for Making the Best Hot Cross Buns

  • The importance of proofing the yeast before adding it to the remainder of the dough cannot be overstated. If your yeast does not froth up, no matter how close the expiration date on your yeast is, your buns will not rise properly. Keep your yeast in the freezer to ensure that it lasts for a longer period of time. Although instant yeast is used in this recipe, the difference between instant yeast and active dry yeast is that you do not need to activate instant yeast. This is a significant advantage over active dry yeast. I still like to do it this way since it informs me whether my yeast is working properly
  • This dough is supposed to be sticky, after all! Take a look at the video on the recipe card to get an idea of how the dough should appear when it is finished. If yours appears to be sticking to the pan, you may add a little additional flour. Dough rises best in an area that is free of drafts and warm. Alternatively, you may preheat your oven to its lowest setting before turning it off. As a result, your dough will be in a great environment
  • Rather than using cooking spray, I like to use parchment paper to prevent excess fat from accumulating on the bottom of my buns. Yeast need sugar in order to survive and develop. You can lower the amount of sugar in the dough, but you should not completely eliminate it
  • And

How to Store Hot Cross Buns

If you have any leftovers, place them in an airtight container or a large ziploc bag to keep them fresh. The cream cheese frosting would necessitate the storage of them in the refrigerator. They will keep for approximately a week if kept chilled. Keep some of them un-iced and on the counter in an airtight container or bag to prevent them from drying out as much. When stored at room temperature, they will last 2 to 3 days.

How to Freeze Hot Cross Buns

Make the rolls as soon as you finish mixing the dough; do not let it rise. Refrigerate them after placing them on a baking sheet lined with parchment paper and then covering them with plastic wrap to freeze. Once they are completely frozen solid, you may move them to a freezer bag and store them there. They will be effective for around 2 weeks. To bake them, lay as many rolls as you need on a baking sheet and bake for 20 minutes. Cover the rolls with plastic wrap and set them aside to defrost and rise.

Once they have doubled in size, bake them according to package directions.

To freeze baked rolls:

After they have completely cooled, wrap them tightly in aluminum foil and store them in an airtight container. They will last around one month before freezer burn becomes a problem for you. Allow them to completely defrost at room temperature.

Want to Make More Bread? Try These Recipes:

  • Dinner rolls, sticky buns, no-knead bread, no-knead skillet bread, and other quick and easy bread recipes are all available. Croissants baked from scratch

My NewsletterPinterest My NewsletterPinterest FacebookInstagram These NO KNEAD Hot Cross Buns are incredibly soft and fluffy, stuffed with apples, and delicately flavored with cinnamon. Using my never-fail recipe for these delectable Apple Cinnamon Hot Cross Buns, you’ll be able to make the simplest buns you’ve ever made, with no kneading necessary.

Buns

  • I used Gala apples for this recipe
  • 5 medium apples peeled, cored, and shredded (I added 1 teaspoon salt)
  • 2 cups lukewarm milk (I used 2 percent)
  • 3 big eggs
  • 6 tablespoons unsalted butter (melted)
  • 1 teaspoon instant yeast or active dry yeast
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • 12 teaspoon nutmeg crushed
  • 12 teaspoon all spice
  • 1 teaspoon cinnamon ground
  • 12 cup granulated sugar

Cinnamon Sugar Glaze

  • 13 cup water
  • 13 cup granulated sugar
  • 12 teaspoon powdered cinnamon

Cinnamon Icing

  • Thirteen cups of water, thirteen cups of granulated sugar, twelve teaspoons of cinnamon

Make dough

  • Place the shredded apples in a sieve lined with four sheets of paper towels and set the strainer inside a dish. 1 teaspoon of salt should be sprinkled over the apples and stirred in. This will allow the liquid from the apples to be released, allowing us to better manage the amount of liquid in the dough. Remove from heat and allow it settle for 5 minutes before squeezing as much juice from the apples as you can. Keep the juice aside in case you want additional liquid for the dough
  • In a medium-sized mixing basin, whisk together the warm milk, sugar, and yeast. Allow for a 5-minute resting period. If you are using active dry yeast, it may take up to 10 to 15 minutes for the yeast to activate after it has been added to the mixture. More information may be found in the notes. In a separate large mixing bowl, combine the flour, the remaining teaspoon of salt, the nutmeg, allspice, and cinnamon, and whisk until thoroughly mixed. Add the shredded apple and mix well. To the mixing bowl with the milk and yeast, add the eggs and butter and stir thoroughly. This should be added to the flour mixture. Using a wooden spoon, thoroughly mix the ingredients. As you can see in the video, you should have a thick sticky dough. Cover with a clean kitchen towel and let aside for approximately 1 hour, or until it has doubled in size. Tips can be found in the notes.

Form Balls

  • Using parchment paper, line a baking sheet that measures 16.5 x 11.38 x 1 inch. Remove the cloth from the dough and sprinkle a little flour over the top to coat it completely. Flour should also be sprinkled over your work table and hands. Lay out the dough on a work surface and roll it into a log shape. Cut it into 24 pieces that are equal in size. In order to make each piece into a roll, flatten each piece with your palm or fingers before rolling it up. Using your fingers, pinch the sides together to form a ball, then flip it over and roll it for a little period of time. See the video. Place the bun on the baking sheet, smooth side up, so that it will bake more evenly. Repeat the process with the remaining dough pieces, arranging them in a 4 x 6 grid. Cover the baking sheet with a clean kitchen towel and set aside for about 30 minutes to let the rolls to rise a second time. Do not allow them to rise for an extended period of time
  • You just want them to rise 50 percent to 75 percent more because they will finish rising in the oven. Preheat the oven to 350 degrees Fahrenheit about 10 minutes before your rolls are finished rising. Bake the rolls for 25 minutes, or until they are golden brown, on a baking sheet in the oven.

Cinnamon Sugar Glaze

  • In a small sauce pan, combine all of the glaze ingredients and cook over medium heat until the glaze is thickened. After it comes to a boil, reduce the heat to low and continue to simmer for 3 more minutes. All of the sugar should have been dissolved, and the glaze should have thickened a little bit before serving. Remove the pan from the heat and set it aside. It is expected that the glaze will thicken as it cools. Remove the hot cross buns from the oven as soon as they are through baking and quickly brush them with the glaze to finish them off. Allow for a 10-minute cooling period.

Cinnamon Icing

  • Combine all of the frosting ingredients in a large mixing bowl and transfer the icing to a piping bag or a ziploc bag to use as desired. Make a snip in the piping bag or one of the corners of the ziploc bag. Then, using the icing, pipe crosses onto the buns.
  1. It is customary to make crosses on hot cross buns out of a flour and water combination rather than icing, as is done today. This may be accomplished by whisking together 1/2 cup flour and 5 tablespoons water until a paste is formed. Transfer the mixture to a piping bag and use it to pipe crosses on the buns before baking them. Increase the time it takes for the dough to rise using the following method: Preheat your oven to 150 to 200 degrees Fahrenheit, then turn it off completely. Preheat the oven to 350°F and insert a baking sheet coated with parchment paper. After rising for 30 minutes to 1 hour, the dough should be ready to use. This will provide the dough with a pleasant and warm environment that is free of drafts. Yeast: I used quick yeast, but active dry yeast can also be used in this recipe. Please keep in mind that, in most cases, instant yeast does not require activation
  2. Only active dry yeast must. To make my instant yeast more effective, I stir it into the milk and sugar before adding it to the flour. However, if your milk is too hot, it can kill the yeast, resulting in the dough not rising at all. In order for the milk to proof properly, the temperature should be between 105 and 110 degrees Fahrenheit. In spite of the fact that 95 degrees Fahrenheit is the optimal temperature for yeast to proliferate, that temperature is insufficient for proofing active dried yeast. Ensure that your yeast has not expired by checking the expiration date on the package. It is recommended that you mark the “Best if Used by” date on all of your yeast products, whether they are in jars or packages. Always double-check the expiration date, even if you purchased the yeast since who knows how long it may have been sitting on the shelf over its expiration date
  3. Unopened yeast packets or jars should be stored in a cold, dry location, such as a closet, to ensure that the yeast remains fresh and long-lasting over time. Alternatively, you may store your yeast in the refrigerator or freezer. It is important to remember that if you store it in the freezer and need to use yeast for your baking, be sure to take out the amount you need and allow it to stay at room temperature for at least half an hour before using it. The yeast packet or jar must be refrigerated or frozen immediately after it is opened
  4. Otherwise, it will not work well.

Hot cross bun crosses are traditionally formed using a flour and water combination, rather than with icing, to adorn the buns on Easter Sunday. Make a paste out of 1/2 cup flour and 5 tablespoons water if you wish to do this; it will take around 10 minutes. Transfer the mixture to a piping bag and use it to pipe crosses on the buns before baking them: Making dough rise longer is simple if you follow these steps. preheat the oven to 150-200 degrees Fahrenheit, then turn the oven off Close the oven door after placing the covered bowl with the dough inside.

  • This will provide the dough with a pleasant and comfortable environment that is free of drafts, and Active dry yeast can also be substituted for the quick yeast I used.
  • But, I prefer to stir my instant yeast with the milk sugar before adding it to the flour; however, if your milk is too hot, it can kill the yeast, resulting in your dough not rising at all.
  • In spite of the fact that 95 degrees Fahrenheit is the optimal temperature for yeast to proliferate, this temperature is insufficient for proofing active dry yeast.
  • It is recommended that you mark the “Best if Used by” date on all of your yeast products, whether they are in a jar or a package of yeast.
  • You may, however, keep your yeast in the refrigerator or freezer.

MeetJoanna Cismaru

My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page.

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