Traditional Hot Cross Buns | Easy Hot Cross Buns With Raisins | Easter Recipes | Cooking Up Love

Traditional Hot Cross Buns are delicious little rolls for breakfast or dinner, and perfect for sharing at holiday celebrations. Our recipe for this simple yeast roll is perfectly spiced with warm notes of cinnamon, nutmeg and cloves, then plump raisins and orange zest. They’re soft and light, with a traditional slightly sweetened cross on top. Share Hot Cross Buns with your friends and neighbors, and pass them around the family table. Our easy hot cross buns are the traditional sweet rolls often served as an Easter bread, and one of our favorite Easter recipes to make and share.

Looking for more Easter recipes? Here's some of our favorite easy recipes to share with family and friends:
Sweet Carrot Salad https://youtu.be/HEMonR54bVs
Banana Pudding Pie https://youtu.be/pCIfmhNEOyA
Houston's Spinach Artichoke Dip https://youtu.be/hAFT0bNvfSg
White Wine Cake https://youtu.be/oZczqeB78L8

Traditional Hot Cross Buns Recipe Ingredients
1 tablespoon active yeast
3/4 cup milk, warmed to 110 degrees
1/4 cup granulated sugar
3 cups all purpose flour
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoons vanilla
2 eggs
3/4 cup raisins (or currants or other dried fruit of your choice)
zest of one orange

Sweet Dough for Cross
1/4 cup all purpose flour
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk (plus more as needed)

Traditional Hot Cross Buns Recipe Directions
Start soaking the raisins in hot water. Next, proof the yeast. Warm ¾ cup of milk in the microwave for 30 - 45 seconds. We’ll be able to use it once it hits 110 degrees. Measure ¼ cup of sugar, and take about 2 tablespoons of that and add it to the bowl. This is going to feed the yeast. Add 1 tablespoon of yeast and the warm milk. Let this sit for about 5 minutes, so it gets nice and frothy.

Next mix up the dry ingredients. Measure 3 cups of sifted flour, the remaining granulated sugar, ½ tsp of salt, 1 teaspoon of cinnamon, a scant ¼ tsp nutmeg and ¼ tsp cloves. Give it a stir to mix it all together.

To the yeast mixture, add 2 teaspoons of vanilla extract, one egg and just the white of the other egg, saving the yolk for later. Now it’s time to mix, and use your dough hook for this.

Start adding the flour mixture, combine using the low setting, stopping to scrape down the bowl or take the dough off the hook as necessary.

You can speed up the mixer up to medium low, and let this run for about 8 - 10 minutes. Lock the mixer to help stabilize it as it kneads the dough. While it’s kneading, drain the raisins and then zest one orange. After about 10 minutes, add the 3 tablespoons of softened butter and knead for about 3 - 5 minutes until it has incorporated into the dough.

Add the raisins and orange zest and mix. If necessary add a bit of flour until the dough starts to come together again, back to the state of being tacky but not sticky, where it comes away from the sides of the bowl nicely.

Transfer the dough to a well greased bowl, and cover. Set it aside in a warm place for about an hour until it’s doubled in size.

On a lightly floured surface punch or pat the dough down, cover and let it sit for 10 minutes.

Divide the dough in equal parts, into 12 pieces for large buns or 16 for medium size buns. Once the dough is portioned, roll it in your hands, pulling the edges to the bottom, making smooth, round buns, and lay them out across a buttered baking sheet. Then cover, and let rise for a second time, 45 minutes to an hour, in a warm place, until they’re beautiful poofy buns.

Next, to make the sweet dough that makes the cross on top of the buns. In a small plastic bag, mix together ¼ up flour with ½ cup powdered sugar, 1 teaspoon of vanilla and about a tablespoon of milk. Mix it together in the bag, making a thick paste and adding milk as necessary until it’s the right consistency where it will be pipeable, but not runny on top of the buns.

Before piping the sweet dough, mix the egg yolk with about a tablespoon of water, and brush the tops of the buns. which will add a nice golden glow to the buns. Then pipe a cross on top of the buns.

Pop them into a preheated 375 degree oven, for about 10 - 12 minutes, and I like to turn mine halfway through the bake. While they’re hot, transfer the buns to a wire rack for cooling. These are the best hot cross buns, warm spicy and the perfect amount of sweetness. Serve immediately or warm in the microwave for about 15 seconds. Our traditional hot cross buns are just like those you may have seen on the BBC British Baking Show, but so much easier!

#HotCrossBuns #EasyHotCrossBuns #EasterRecipes

Traditional Hot Cross Buns Recipe 00:00
Hot Cross Buns Ingredients 00:33
Proofing The Yeast 0:50
Dry Ingredients 01:36
Wet Ingredients 02:18
Mixing The Dough 03:02
Adding Raisins and Orange Zest 04:48
First Rise 05:24
Making The Hot Cross Buns 06:00
Second Rise 06:28
Adding Sweet Dough Cross 06:45
Egg Wash 07:26
Easy Homemade Hot Cross Buns 07:39

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