Hot Cross Buns(An Easter Favorite)
Hot Cross Buns are soft, spiced sweet buns with raisins, topped with a white cross, perfect for Easter celebrations and enjoyed with butter or jam.
Ingredients
Instructions
- Dissolve the yeast in warm water.
- Add butter, sugar, salt, cinnamon, and allspice to the scalded milk and cool to lukewarm.
- Add one egg and one egg white to the milk mixture and then add the yeast mixture.
- Beat until combined.
- Gradually beat in about 2 cups of flour.
- By hand, stir in enough additional flour to make a soft dough.
- Turn out onto a lightly floured pastry cloth.
- Knead in the raisins until the dough is smooth and elastic.
- Place the dough in a buttered bowl, cover, and let rise in a warm place until doubled in size.
Tips & Substitutions
For best results, ensure your yeast is fresh and the water temperature is between 100°F to 110°F for activation. If you don't have allspice, try substituting with a mix of nutmeg and cloves. For a richer flavor, consider adding a handful of chocolate chips to the dough. Remember to knead the dough until it is smooth and elastic to achieve the perfect bun texture.
Serving Suggestions
Serve hot cross buns warm, slathered with butter for a delicious treat. They pair beautifully with coffee or tea. For a festive touch, try serving them alongside the Best Salad for a delightful brunch spread. You can also drizzle a simple glaze of powdered sugar and milk on top for added sweetness.
Storage & Reheating
Store leftover hot cross buns in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them. Just wrap each bun in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw at room temperature and reheat in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Cross Buns(An Easter Favorite) contains roughly 206 calories, with 4g protein, 44g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 694mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour, but keep in mind that the texture may be denser. Start with a 50/50 mix and adjust based on your preference.
What can I use instead of raisins?
If you don't have raisins, feel free to use currants, dried cranberries, or even chopped dried apricots for a different flavor profile. Each option will add a unique sweetness to the buns.
How can I tell if my dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can also perform the 'poke test'—gently poke the dough with your finger; if the indentation remains, it's properly risen and ready to be shaped.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).