These soft Hot Cross Buns are a traditional English Easter pastry. They are fluffy, easy to make and ideal to prepare and freeze. And last but not least SO yummy!!
Perfect for Easter brunch or as a coffee snack in the afternoon!
If you want to try a different kind of bun recipe, you should definitely make these delicious Hot Cross Buns.
Soft, sweet but not too sweet, loaded with flavor like cinnamon or raisins and finished with a fruity apricot glaze.
I mean. Y U M ! !
What makes these hot cross buns different from “normal” brioche buns?
- In addition to the basic ingredients of a brioche dough, cinnamon, cardamom and some orange zest are added to the dough here.
- Before the buns bake in the oven, they get their namesake cross – a mixture of flour and water.
- While still hot, the buns are glazed with a syrup made from apricot jam and water. On the one hand, this makes them shine beautifully, and on the other, it gives them a great, fruity taste. When the buns have cooled down, this mixture has dried and therefore no longer really sticks.
This is how the Hot Cross Buns are made:
- Place the ingredients for the yeast dough in the bowl of a food processor and knead for about 5 minutes to form a smooth dough.
- The dough now rests for 1-2 hours at room temperature (or in the oven at 35°Celsius) until it has doubled in volume.
- Put the dough on a floured work surface and divide into 12 equal parts. With a slightly curved hand you now form them into balls.
- The round balls now rest for another 30-45 minutes.
5. Before you put them in the oven, mix flour and water to a paste and pipe it with the help of a piping bag (or plastic bag from which you cut off the tip) crosses on the buns.
6. After about 25 minutes, they are done baking.
7. The finish is a glaze of water and apricot jam that you spread on the still hot rolls.
That’s it. The Hot Cross Buns do require a few (easy!) steps, but they are really simple and straightforward.
You’ll be rewarded with incredibly delicious and soft buns. 🙂
Can I prepare the buns?
Yes, you can freeze these soft hot cross buns perfectly. Let them cool completely and then place them in a freezer bag and deflate. When you wanna eat them, take them out of the freezer 2-3 hours beforehand. You can then bake them for 5 minutes in a preheated 90°C oven. They will taste like freshly baked buns!
You want to see more bread and bun recipes? This way:
|Prep Time||25 minutes|
|Cook Time||25 minutes|
|Passive Time||2-3 hours|
- 4 cups all-purpose flour 520 grams
- 1 1/4 cups milk warm
- 1/3 cup sugar 70 grams
- 3,5 tbsp Butter 50 grams, room temperature
- 1 medium organic egg
- 1/2 cup raisins 90 grams
- 7 grams active dry yeast
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/2 tsp cardamom
- 2/3 cup all-purpose flour
- 5 tbsp water or a little bit more if needed
- 3 tbsp apricot jam
- 5 tbsp water
flour paste for the cross
- Mix flour, sugar, yeast, salt, cinnamon, cardamom and the orange zest in the bowl of a mixer. In a separate bowl, mix the warm milk (max. 40°Celsius), butter, egg and vanilla extract. Empty the liquid ingredients to the dry ones. Knead with the dough hook for 4-5 minutes until smooth. Add the raisins and knead for another 1-2 minutes.
- Form the dough into a ball and let it rise, covered in a bowl, at room temperature for 1-2 hours until doubled in volume.
- Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Shape into balls with an arched hand. Place on a baking sheet, spaced apart, and let rise, covered, for another 30-45 minutes.
- Preheat the oven to 180°C / 356°F. Mix the flour with the water in a bowl until smooth. If necessary, add another 1-2 tablespoons of water. Pour into a piping bag (approx. 4 mm hole) or a plastic bag with a hole in one tip (approx. 4 mm).
- Pipe the flour paste onto the buns in a criss-cross pattern.
- Bake the buns for about 23-26 minutes, until they are nice and golden brown (food thermometer core temperature about 91°C / 195°F).
- Meanwhile, heat the apricot jam with the water in a saucepan until warm and runny. Spread the jam on the rolls with a brush while they are still hot. Then leave to cool completely. Enjoy!