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Cozy Traditional Hot Cross Buns Recipe Easy Warm Spiced Delight

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Soft, warm, and spiced traditional hot cross buns with a subtle citrus zest and a classic cross on top. Perfect for Easter or cozy weekend brunches, these buns offer a comforting and nostalgic treat.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ⅓ cup (65g) granulated sugar
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¾ cup (100g) mixed dried fruit (currants, raisins, or chopped dried apricots), soaked in warm water for 10 minutes and drained
  • 1 teaspoon fresh orange zest
  • For the Cross Paste:
  • ⅓ cup (45g) all-purpose flour
  • 4–5 tablespoons water (to make a thick paste)
  • For the Glaze:
  • 2 tablespoons apricot jam, warmed and strained
  • A splash of water to thin the jam

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In a large bowl or mixer bowl, whisk together the flour, salt, cinnamon, nutmeg, and allspice until evenly combined.
  3. Combine wet ingredients: Beat the eggs lightly in a separate bowl. Add the softened butter and orange zest. When the yeast is ready, add the egg mixture to it and stir well.
  4. Form the dough: Pour the wet ingredients into the dry and mix with a spatula or dough hook until a shaggy dough forms. Add the soaked and drained dried fruit and knead for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If too sticky, add flour tablespoon by tablespoon.
  5. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Shape the buns: Punch down the dough gently to release air. Divide into 12 equal pieces (about 70g or 2.5 oz each). Roll each piece into a smooth ball and place on a parchment-lined baking tray, spaced about 2 inches apart.
  7. Second rise: Cover again and let buns rise for another 45 minutes until puffy and nearly doubled.
  8. Make the cross paste: Mix the flour and water to a thick, pipeable paste. Transfer to a piping bag or zip-top bag with a small corner snipped off. Pipe a cross on each bun carefully.
  9. Bake: Preheat oven to 375°F (190°C). Bake the buns for 18-22 minutes until golden brown and cooked through. They should sound hollow when tapped.
  10. Glaze: While the buns bake, warm the apricot jam with a splash of water. Once the buns are out of the oven, brush them generously with the glaze for a shiny finish.
  11. Cool and serve: Let the buns cool slightly on a wire rack. Serve warm or at room temperature.

Notes

If buns brown too quickly, tent with foil halfway through baking. Gently press dough balls before piping crosses for neat shape. Use a thermometer to ensure milk is at 110°F for yeast activation. Dough should be slightly sticky but hold together. Freeze cooled buns wrapped tightly for up to 3 months; reheat wrapped in foil or microwave briefly.

Nutrition

Keywords: hot cross buns, traditional, spiced buns, Easter bread, warm spices, cinnamon buns, homemade bread, cozy recipe

Find it online: https://zoeplate.com/cozy-traditional-hot-cross-buns-recipe-easy-warm-spiced-delight/