Hot Cross Buns
Soft, warmly spiced, and lightly sweet, these hot cross buns are filled with plump raisins and a hint of citrus. Fluffy on the inside with a golden top, they’re finished with a simple glaze for the perfect balance of flavor and shine. A classic bake with a subtle Caribbean touch
Ingredients
Wet Ingredients
- 1 cup 240g warm milk about 105–110°F / warm, not hot
- ÂĽ cup 56g unsalted butter, melted
- 1 large egg
- 1 tsp 5g vanilla essence
Dry Ingredients
- 3Âľ cups 480g all-purpose flour
- â…“ cup 65g granulated sugar
- 2ÂĽ tsp 7g active dry yeast or instant yeast
- 1 tsp 6g salt
- 1 tsp 2g ground cinnamon
- ½ tsp 1g freshly grated nutmeg
Mix-Ins
- Âľ cup 110g raisins or currants soaked and drained
- ½ tsp orange zest
Glaze
- 2 tbsp 25g sugar brown
- 2 tbsp 30g water warm
Instructions
Activate Yeast
- In a small bowl, combine the warm milk and sugar stir until dissolved. Sprinkle yeast on top, then gently mix
- Let sit for 5–8 minutes, until slightly foamy.
- If using instant yeast, you can skip this step and add it directly to the flour with dry ingredients.
Mixing – Wet Ingredients
- In a large bowl, combine: activated yeast mixture (or warm milk if using instant yeast), melted butter, egg, vanilla essence
- Mix until combined.
Mixing – Dry Ingredients
- In a separate bowl, whisk together: flour, salt, cinnamon, nutmeg, Yeast (if using instant yeast)
Combining
- Gradually add the dry ingredients to the wet mixture.
- Mix until a soft dough forms.
Add Fruit
- Gently add: raisins or currants and orange zest
- Knead until evenly distributed.
Kneading
- Knead the dough for 8–10 minutes, until smooth and elastic.
- The dough should feel soft and slightly tacky, but not sticky.
First Rise
- Place dough in a lightly greased bowl.
- Cover and let rise for 45 minutes to 1 hour, or until doubled in size.
Shaping
- Divide the dough into 8 – 12 equal pieces.
- Shape into smooth balls and place into a greased 9×13-inch pan, leaving a little space between each.
Second Rise
- Cover and let rise for 45 minutes, until puffy.
Add the Crosses
- Using kitchen scissors or a sharp knife, cut a cross on top of each bun.
Baking
- Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
Glaze
- In a small saucepan, heat sugar and water until dissolved.
- Brush over the warm buns for a light glaze.
Serving
- Serve warm or at room temperature.
Notes
For extra flavor, soak the raisins in water for 10-15minutes before adding to the dough. Drain well before use.
For a Caribbean twist: soak the raisins in a little rum instead of water for deeper flavor.
Dough needs to be soft and slightly tacky — avoid adding too much flour, as this can make the buns dense.
Freshly grated nutmeg gives the best flavor and warmth.
