Easy Hot Cross Buns Recipe

Origin

They were made by a monk and distributed among the poor on Good Friday somewhere around the 12th to 14th century. Or so the story goes. Back in the day, they were a Christian tradition, the cross symbolizing the crucifixion.  

They are usually sold on Easter, but why stop there. They are a good alternative for lunch or dinner since the sugar and spices don't dominate the bun. And great for small sandwiches where you want a sweeter bread.

They have eggs, like challah or like a butterless brioche, and the dough is very much brioche-like: sticky, slapping around the mixer, looking like it needs a ton more flour than what the recipe calls for. But no. Everything comes together wonderfully. 

Ingredients

• Yeast - I use active dry which needs to be hydrated before. The same goes for fresh yeast (the ratio is 3 times more than dry). If you use instant yeast it goes directly with the flour, no need to wait till it foams. 
• Flour - if I have both, I like to use half all-purpose and half bread flour. They turn out soft but a tiny bit rustic at the same time. 
• Salt - I use kosher salt for my baking, but table salt also works. 
• Oil - I like to use sunflower as it is very neutral. Melted butter can be substituted.
• Eggs - large, fresh.
• Raisins - the buns are small so, ideally, I like to use currants or small raisins. Golden raisins work well too. Make sure they're seedless.
• Milk - it's a small amount and whole milk makes the dough richer. But reduced fat also works if that's all you have.
• Flavorings - cinnamon is traditional and some orange zest can be added. The nutmeg is nice but if you don't have any that's fine. 

Kneading

• Stand mixer: it's the easiest way to make this recipe. But it can be kneaded by hand if there's no other alternative. 
• The dough: it's super sticky during the first minutes due to the eggs and oil. They take time to integrate and become a less sticky but still supple dough (image 1). At some point, the dough will stick slightly to the sides of the bowl and that's your cue to take it out.
• IMPORTANT: There's a short resting period in between kneadings which helps the dough lose some of its stickiness and gives it an extra boost to grow. Keep in mind that this is a heavy dough so it needs time to rest in order to get the best results. Don't skip the steps!
• Adding the raisins: the easiest way is to do this by hand (image 2). It takes a minute. They might pop out of the dough while incorporating; simply add them back in. 
• Surface for kneading: I recommend a marble surface or smooth counter to knead it (as opposed to, for example, a wooden surface). It will make your life easier (image 3). 
• Resting: let it double in a greased clean bowl in a warm place. I use a large glass bowl (image 4) and cover it with a glass lid or plastic wrap. 

Cutting the buns

The dough doubles and then you have to deflate it (image 5). 

I cut strips and then small pieces with a dough scraper, which you can buy online. You can also use a smooth-bladed knife for this.

How to make even-sized buns: you can simply eyeball it and that will result in some buns being slightly larger than others, or you can weigh them (you need a kitchen scale) and have equal pieces that all weigh exactly the same. I usually go with the first option, it's faster. 

Vintage Kitchen Tip

Forming the buns

These cute little sweet buns are round and smooth. 

Take a piece, flatten it slightly and press the edges to the center so that there are no air bubbles (or as few as possible). 

Turn it over, cover the small piece of dough with your hand and make circular motions. Be careful not to squash it. You will feel the bun taking shape below. It's easier than it looks!

How to form rolls 👇🏻

Risings

As I mentioned before, these hot cross buns have several risings. If that sounds like too many, take into account that the results are amazing. And it's a resting time, you don't have to do anything!

1. In between the kneading. It helps the dough lose some of the stickiness.
2. The 'double the volume' rise that we see in most yeasted bread recipes. This is an essential step that gives the dough a boost. It might take more than the specified time in the recipe. Cover with a blanket or sweater (not kidding!) if it's not rising much after 30 minutes. 
3. In the pan. After forming the buns we need to let rise again. It will probably not double but they will be significantly plumped up (images above).

White crosses

Originally, the mixture for the cross involves a flour paste and you can find several recipes that use it.

But I used to make a mixture of egg white with powdered sugar, similar to royal icing. But since this glaze is added after the buns are baked, I now use a very thick simple powdered sugar glaze. That way there's no raw egg involved.

• Piping bag: it's the easiest way to pipe crosses on top of each bun, and you need a very thin tip (image above). No need for a piping tip especially if you use a thick plastic bag, though you can totally use one. Simply cut the tip and pipe those lines!
• Spoon: you can use a small spoon and add the glaze. It will probably be less straight or even than with a piping bag, but that's not an issue for most of us if eating these little buns with family. 

When cutting the tip of a piping bag always start smaller than what you think you need. It's easier to widen the tip but you can't reverse it. 

Vintage Kitchen Tip

Overnight rising

These sweet buns can be left to rise overnight in the refrigerator. How's that for convenience?

• Dough - after you added the raisins and the dough is placed in the oiled bowl and covered, place it in the fridge and let rise slowly until the next day. How much it rises will depend on how cold your fridge is. 
• Buns - or you can form the buns, cover the pan with plastic wrap (be careful to leave space for the buns to rise if the pan doesn't have high sides), and pop it in the refrigerator. In this case, make sure your fridge is very cold (sometimes when it's packed it loses temperature) because this is a shorter rise and you don't want your buns to rise too much. 

Take out the next day and let come to room temperature before continuing with the recipe. It might take several hours. 

Added bonus: slow risings help yeasted doughs develop better and deeper flavor. 

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Milk and water - make sure they're warm, but just barely. Hot liquids will kill the yeast and it will not rise as it should.
• Yeast - I use active dry yeast that needs to be hydrated before adding the flour. The same goes for fresh yeast (the ratio is 3 times more than the dry amount). If you use instant yeast (it looks just like active-dry) it goes directly with the flour, there's no need to hydrate it first and wait until it foams and it probably will not foam if you mix it with water first, as the other types do. 
• Glazed crosses - you can use a piping bag with a very thin tip or simply cut the tip of the bag and use it directly. You need to use the thick, sturdy plastic ones if not using a metal or plastic tip. Alternatively, use a small spoon and trace the lines.
• Overnight rising - Dough: after you added the raisins and the dough is placed in the oiled bowl and covered, place it in the fridge and let rise slowly until the next day. How much it rises will depend on how cold your fridge is. Buns: or you can form the buns, cover the pan with plastic wrap (be careful to leave space for the buns to rise if the pan doesn't have high sides), and pop it in the refrigerator. In this case, make sure your fridge is very cold (sometimes when it's packed it loses temperature) because this is a shorter rise and you don't want your buns to rise too much. In both cases: take out the next day and let come to room t° before continuing with the recipe. It might take several hours, especially for the dough.  
• Egg wash - I don't use it, but you can if you want the surface to be shiny. In a small bowl mix an egg yolk with a teaspoon of water. Brush the top of the buns right before they go into the oven being careful not to deflate them, and try not to let it drip to the sides.