Print

Fluffy Hot Cross Buns for Easter


  • Author:
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12
  • Category: Bread
  • Method: Baking
  • Cuisine: English

Description

This recipe for the traditional Easter bread, Fluffy Hot Cross Buns will surely win you praises from your family. This Fluffy Hot Cross Buns recipe is easy to follow and delivers just the right buns to eat with your coffee or tea.


Ingredients

240 ml (1 cup) milk

2 eggs, large

480 grams (4 cups) bread flour

55 grams (1/4 cup) sugar

2 1/4 teaspoons instant yeast

1/4 teaspoon salt

2 teaspoons cinnamon, ground

1 teaspoon cardamom, ground

1/4 teaspoon nutmeg, ground

57 grams unsalted butter, softened

50 grams raisins

50 grams dried cranberries

For the glaze:

80 ml (1/3 cup) water

3 tablespoons icing sugar

For the icing:

120 grams (1 cup) icing sugar

2-4 teaspoons milk


Instructions

  1. In the bowl of a stand mixer, combine the milk and eggs. Add the flour, sugar, yeast, spices, and salt and mix until a shaggy dough is formed.
  2. Add the raisins and dried cranberries and knead on low speed. While kneading, add the softened butter pats gradually. Knead until the dough is soft and smooth.
  3. Transfer the dough into an oiled bowl and cover with plastic wrap. Let it rest for 1 to 1 1/2 hours or until the dough has risen to double or more its size.
  4. Once the dough has risen, deflate it lightly and divide into 12 pieces. Shape into balls and place in a prepared 8×8 pan. Cover with plastic wrap and let it rise until the dough balls double in size and touch each other, around 30 minutes to 1 hour.
  5. Preheat the oven to 375F/190C. Meanwhile, while the dough is resting for the second time, prepare the glaze.
  6. For the glaze: In a small saucepan over medium heat, simmer the water and the sugar until the sugar is dissolved and the liquid is reduced.
  7. Uncover the pan and bake in the preheated oven for 20 minutes or until golden brown.
  8. Remove from the oven and let cool for 5 minutes. Brush the glaze on top of each bun.
  9. For the icing: Combine the powdered sugar and 2 tablespoons of milk. Mix until a thick, but pipeable icing forms. If the icing is too runny, it is harder to pipe on top of the buns.
  10. When the buns have cooled enough, pipe the icing in a cross shape on top of each bun.

Notes

  • For Step 4, you can weigh the dough before dividing into equal portions. In my case, I had 88 grams for each portion. I was able to fit 9 buns in the pan and I used muffin cases for the other 3.
  • If the icing is runny, add more sugar. If the icing is hard to pipe, add a little milk.