Warm, soft, chewy, these hot cross buns are a lovely weekend treat. Traditionally an Easter Weekend snack for my family, I have now started making them year round as I just love the smell and taste. Perfect baked, good to enjoy with a nice cup of coffee on a weekend morning.

Homemade Hot Cross buns

I love baking projects that leave you with a immense amount of pride when you finish making them. These hot cross buns give you that pride in spades! While you could buy them store made, they’ll have a certain taste that you can just tell they came from a store. So while this recipe is an involved one, you can taste the difference!

Ingredients you will need for this recipe

  • Dry Active yeast. Yeast is what causes flour based recipes to rise. Don’t be intimidated by recipes that have yeast in them. Follow the steps below and you will be all in the clear!
  • Bread flour- Bread flour has higher protein which results in a lovely crumb and chewier texture. If you don’t have bread flour, no sweat, standard flour will work just fine.
  • Raisins. Feel free to use what ever dried fruit you like, but my go to is sultana raisins.
  • Spices- The wonder of these buns comes from the cinnamon, nutmeg, and ginger. The aroma from these warm spices fill your home while they are baking.
  • Milk – I use whole milk as it adds fat content, but you can substitute.
  • Orange zest- Optional addition, but I love the subtle orange flavour that comes through.

Icing vs flour paste cross

There are two options when it comes to adding the “cross” to your hot cross buns. Traditionally it is done using a flour + water paste and piping the cross on before baking. I have tried this method, but I personally prefer adding on a basic icing after baking. I enjoy the sweetness and I like the look. Choose your own adventure!

(Visited 9,482 times, 1 visits today)