Description
This classic Hot Cross Buns recipe features soft, spiced dough loaded with dried fruits, finished with a shiny apricot glaze and traditional icing crosses. Perfectly sweet and warmly spiced, these buns are a comforting treat for Easter or any 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 (enough to make a thick, pipeable icing)
Instructions
- Soak Dried Fruit: Add the dried apricots and currants (or your chosen dried fruits) to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds. Set aside to soak and soften.
- Proof Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and the active dry yeast. Let it proof for 10 minutes until foamy.
- Mix Dough Ingredients: In the stand mixer bowl fitted with paddle attachment, combine the proofed yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla extract, cinnamon, cloves, nutmeg, cardamom, salt, and 2 cups of the flour. Mix until combined.
- Knead Dough: Switch to the dough hook and add the remaining flour. Knead on medium speed while gradually adding softened butter one tablespoon at a time. Continue kneading for 7-8 minutes until the dough is smooth, sticky, and elastic. If the dough is too sticky to handle, add up to 1/2 cup more flour.
- Add Soaked Fruit: Knead in the drained dried fruit and any remaining soaking liquid until evenly dispersed.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until almost doubled and puffy.
- Shape Buns: Turn the dough onto a clean surface and divide into 12 equal pieces. Shape each piece into a smooth ball and place them into a greased 9x13-inch baking dish. Cover and let rise for 60 minutes until puffy and touching.
- Preheat Oven & Apply Egg Wash: Preheat the oven to 375°F. Whisk the reserved egg white with 2 teaspoons water and gently brush over the tops of the buns.
- Bake: Bake for 30 minutes until golden brown and cooked through but not dry.
- Apply Glaze: While buns are hot, heat apricot jam with water in the microwave for 30 seconds, stir, and brush over the buns for a shiny glaze.
- Prepare Icing: Whisk powdered sugar, vanilla, salt, and enough milk to create a thick, pipeable icing. Adjust consistency as needed.
- Pipe Crosses & Serve: Transfer icing to a piping bag or a snipped ziplock bag, pipe crosses on each bun, and serve warm.
Notes
- Serve the buns fresh and warm for best flavor and texture.
- Leftover buns keep well for 1-2 days and can be reheated briefly in the microwave.
- Stale buns are delicious when turned into French toast by slicing, soaking in egg mixture, and frying.
- You can substitute apple juice with water without affecting the result.
- Adding too much flour will make the buns dense, so try to use as little extra flour as possible for a soft texture.
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
