Hot Cross Buns are one of those recipes that fills your kitchen with the smell of cinnamon and warm yeast. This version uses fresh yeast and a bit of clarified butter to keep the crumb tender and light. The process takes a few hours because of the rising time, but most of that is hands off. You mix the dough, let it do its thing, shape the buns, and wait again before baking.
The result is a batch of ten soft, slightly sweet buns with plump raisins throughout. The deep cross on top is both decorative and traditional, and the icing adds a final sweet touch.
About the Recipe
This recipe gives you ten buns that are tender on the inside and golden on the outside. The fresh yeast creates a light, airy crumb that stays soft for a day or two. You start by making a simple yeast sponge with milk and flour, which helps activate the yeast and builds flavor. Then you add the rest of the ingredients, knead the dough, and let it rise twice.
The raisins add bursts of sweetness, and you can toss in cashews if you want a bit of crunch. The glaze is quick to mix and brushed on while the buns are still warm, so it melts slightly into the surface.
Why you will love this recipe
These buns are soft and lightly spiced, not too sweet, so they work well for breakfast or an afternoon snack. The dough is forgiving, and even if you are new to working with yeast, the steps are straightforward. The smell while they bake is worth the effort alone. I like how the raisins plump up during the rise and baking, adding little pockets of sweetness.
The clarified butter keeps the dough rich without making it heavy. You can shape the buns by hand, and they do not need to look identical to taste good. The cross on top is easy to score with a sharp knife before the second rise.
Hot Cross Buns
Cooking Tips
Make sure your milk is warm but not hot when you add it to the yeast. If it is too hot, it will kill the yeast and your dough will not rise. I usually test the temperature with my finger; it should feel warm but comfortable to touch. Knead the dough on a floured surface until it feels smooth and slightly elastic, about five to eight minutes.
Cover the bowl with a clean kitchen towel during rising times to keep the dough from drying out. When scoring the cross, use a sharp knife and cut deep enough so the cross stays visible after baking.
Serving and Storing Suggestions
This recipe makes ten buns and takes about three hours from start to finish, including rising time. Serve them warm with butter or just on their own. They are best eaten the same day or the next morning, toasted lightly to bring back some softness. Store leftover buns in an airtight container at room temperature for up to two days. You can also freeze them once cooled, wrapped tightly in plastic, and reheat in a low oven when ready to eat.
Similar Recipes
- Cinnamon Rolls
- Brioche Buns
- Raisin Bread
- Chelsea Buns
Hot Cross Buns
Ingredients
- 3 cups all-purpose flour
- 1 cake fresh yeast
- 1 1/2 cup milk
- 1/2 cup sugar
- 1/3 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 beaten egg
- 1/4 cup clarified butter
- 1 cup raisins (and if desired cashews)
Icing:
- Mix together sugar (butter, milk and vanilla)
- Remove buns from tray and glaze.
Instructions
- Boil the milk, remove the cream and let it cool.
- In a large vessel, crumble the yeast and mix it with 1/2 cup flour. Stir in warmed (not hot) milk and mix till it forms a smooth paste.
- Set this mixture aside for 20 minutes so that the yeast froths.
- In another vessel, mix the remaining flour, sugar, salt and cinnamon.
- Stir egg and butter into the yeast mix; add the flour mixture and raisins and mix them all together.
- Put this dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
- Turn onto a floured surface and knead again.
- Preheat the oven to 190 degrees C.
- Divide dough into ten pieces and shape into buns. Mark a deep cross on the top of each bun.
- Arrange this on a baking tray, cover with a cloth, and let it rise for 40 minutes. Cook in the preheated (190 degrees C) oven for 20 minutes or until golden brown.
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Frequently Asked Questions
Can I use instant yeast instead of fresh yeast?
Yes, you can substitute one packet of instant yeast, which is about two and a quarter teaspoons. Mix it directly with the flour in the first step and proceed as directed.
Why do I need to boil the milk and remove the cream?
Boiling the milk helps kill any bacteria that might interfere with the yeast. Removing the cream keeps the dough from becoming too heavy. Let the milk cool to warm before adding it to the yeast.
How deep should I score the cross on top of the buns?
Cut about a quarter inch deep with a sharp knife. This depth keeps the cross visible after the buns rise again and bake.
Can I add other dried fruit instead of raisins?
Yes, dried currants, chopped apricots, or cranberries work well. Keep the total amount around one cup so the dough does not become too heavy.
What if my dough does not rise after an hour?
The room might be too cool. Move the bowl to a warmer spot, like near a sunny window or on top of the refrigerator. Give it another thirty minutes and check again.
