Description
These soft and pillowy Hot Cross Buns are a delightful Easter tradition, bursting with warm spices and sweet currants. With a golden-brown crust and a hint of glaze, each bite transports you back to cherished family gatherings. Easy to prepare, this recipe is perfect for bakers of all skill levels. Enjoy them fresh out of the oven or toasted with butter for a comforting treat any time of year.
Ingredients
Scale
- 4 cups all-purpose flour (500g)
- 1 packet active dry yeast (2¼ tsp)
- ½ cup granulated sugar (100g)
- 1 cup whole milk (240ml)
- ½ cup unsalted butter, softened (113g)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup dried currants or raisins (150g)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- Warm milk to about 110°F (43°C). Sprinkle yeast over the milk and let bloom for 5 minutes until frothy.
- In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg, and dried fruit. Make a well in the center and pour in melted butter and bloomed yeast mixture.
- Mix until combined, then knead on a floured surface for about 10 minutes until elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours until doubled in size.
- Punch down the dough, divide into equal pieces, shape into balls, and place on lined baking sheets with space between them.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Easter Tradition
Nutrition
- Serving Size: 1 bun (75g)
- Calories: 220
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg