Description
These classic Hot Cross Buns are soft, sweet, and packed with dried fruit and warm spices, perfect for Easter or anytime you crave a comforting treat. Made with a rich dough enriched with butter, eggs, and fragrant spices, then topped with a shiny apricot glaze and sweet vanilla icing crosses.
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 or enough to make a thick, pipeable icing
Instructions
- Soften the 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 30-45 seconds to soften the fruit. Set aside to soak.
- Proof the Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and active dry yeast, then let it proof for 5-10 minutes until foamy. (Skip this if using instant yeast.)
- Mix Dough Ingredients: In a stand mixer fitted with the paddle attachment, combine the proofed yeast and milk mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla, cinnamon, allspice, nutmeg, cardamom, salt, and 2 cups of the flour. Mix until combined.
- Knead the Dough: Switch to the dough hook, add remaining flour, and knead on medium speed until flour is combined. Gradually add softened butter one tablespoon at a time, kneading about a minute between each addition, until dough is smooth and elastic, approximately 7-8 minutes. Add extra 1/2 cup flour if dough is too sticky.
- Incorporate Fruit: Knead the softened dried fruit and any remaining soaking liquid into the dough until evenly dispersed. You may need to turn the dough by hand to mix well.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap, and let rise in a warm place until almost doubled in size, about 1-2 hours. The dough should look puffy but might not fully double due to the fruit and fat content.
- Shape Buns: Turn dough onto a clean surface and divide into 12 even pieces using a bench scraper or knife. Shape each into a smooth ball by pinching seams underneath. Place the buns in a greased 9x13-inch baking dish.
- Second Rise: Cover buns with plastic wrap and let rise in a warm spot until puffy and touching, about 30-60 minutes. Meanwhile, preheat oven to 375°F.
- Egg Wash: Whisk reserved egg white with 2 teaspoons water and gently brush over the buns before baking.
- Bake: Bake buns for 25-30 minutes until golden brown and cooked through. Avoid overbaking to keep buns soft.
- Glaze Buns: While buns are still hot, warm apricot jam mixed with water in microwave for 20-30 seconds. Stir and brush over the tops for a shiny finish.
- Prepare Icing: Whisk powdered sugar, vanilla, salt, and enough milk to make thick, pipeable icing. Adjust milk or sugar to get the right consistency.
- Pipe Crosses: Transfer icing to a piping bag or ziploc with a small tip cut off and pipe crosses on the buns. Serve warm.
Notes
- Serve buns fresh and warm for best taste.
- Store leftover buns for 1-2 days; reheat briefly in microwave.
- Leftover buns make excellent french toast; slice, dip in egg mixture, and cook on buttered griddle.
- Use less flour if possible for softer buns, but add more if dough is unmanageable.
- You can substitute any dried fruit like cranberries, cherries, or blueberries for variety.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
