Classic Hot Cross Buns

Name: Classic Hot Cross Buns
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 12
Cuisine: american
Ingredients: 1 1/2 cups raisins, (205 g); 2 3/4 cups all-purpose flour, divided (375 g); 1/4 cup granulated sugar, (50 g); 1 tbsp orange zest, (optional); 8 g quick-rise yeast, (2 1/4 tsp); 1 tsp cinnamon, (2 g); 1 tsp salt, (6 g); 1/4 tsp ground ginger; 1/4 tsp nutmeg; 1/3 cup warm water; 1/2 cup warm milk, (125 g); 2 tbsp unsalted butter, melted (30 g); 1 egg, at room temperature (50 g); 1/4 cup all-purpose flour, (35 g); 1/4 cup water, (55 g); 1 cup icing sugar, (120 g); 2 tbsp water

307

Prep Time25 min
Total Time2 h 50 min
Makes12 servings

By Chatelaine

a tray of hot cross buns with raisins on parchment paper, with one pulled off and ready to be eaten

(Photo: Erik Putz)

These spring buns are light, airy and drizzled with the thinnest (but most delicious) glaze. The fresher from the oven they are, the more addictive every bite will be.

Ingredients

1 1/2 cups raisins, (205 g)
2 3/4 cups all-purpose flour, divided (375 g)
1/4 cup granulated sugar, (50 g)
1 tbsp orange zest, (optional)
8 g quick-rise yeast, (2 1/4 tsp)
1 tsp cinnamon, (2 g)
1 tsp salt, (6 g)
1/4 tsp ground ginger
1/4 tsp nutmeg
1/3 cup warm water
1/2 cup warm milk, (125 g)
2 tbsp unsalted butter, melted (30 g)
1 egg, at room temperature (50 g)

CROSSES

1/4 cup all-purpose flour, (35 g)
1/4 cup water, (55 g)

GLAZE

1 cup icing sugar, (120 g)
2 tbsp water

Instructions

COVER raisins with boiling water in a small bowl. Let stand until plump, 10 min. Drain well and pat dry with a kitchen towel.
COMBINE 1 cup flour with granulated sugar, yeast, cinnamon, salt, ginger, nutmeg and raisins (and orange zest, if desired) in bowl of a stand mixer fitted with the dough hook. Beat in 1/3 cup warm water, warm milk, butter and egg. Beat in remaining 1 3/4 cups flour on medium until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 5 to 7 min. Transfer to a lightly oiled bowl. Cover loosely with a plastic wrap and let rest until dough is doubled in size, about 1 hour.
LINE a baking sheet with parchment. Transfer dough onto a lightly floured surface. Divide into 12 equal portions. Roll each portion into a smooth ball. Transfer to prepared sheet and arrange balls in 3 rows of 4, so they are just touching. Loosely cover with plastic wrap. Let stand until doubled in size, 1 more hour.
PREHEAT oven to 350F. Stir 1/4 cup flour with 1/4 cup water until smooth. Spoon or pipe a cross over each bun. Bake in centre of oven until golden brown, about 25 min.
STIR icing sugar with 2 tbsp water until smooth. Brush evenly over hot buns. Transfer to a rack and let cool completely.

Nutrition (per serving)

Calories 249, Protein 5g, Carbohydrates 51g, Fat 4g, Fibre 3g, Sodium 208mg.
Excellent source of folate.

Get more of our favourite sweet Easter baking recipes. Also check out our recipes for Plant-Based Hot Cross Buns and Mini Hot Cross Buns.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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