Can I make hot cross buns without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl with a wooden spoon, then knead on a floured surface for about 10-12 minutes until smooth and elastic. It takes a bit more effort, but the results are just as delicious.

Why didn't my dough rise properly?

The most common causes are expired yeast or liquid that was too hot or too cold. Always check your yeast's expiration date and make sure your milk is warm (around 110°F) but not hot. Also, rising works best in a warm, draft-free environment.

Can I use instant yeast instead of active dry yeast?

Yes! Simply skip the activation step and add the instant yeast directly to your dry ingredients. You'll need the same amount (2¼ teaspoons), but your rising time might be a bit shorter.

What can I use instead of apricot jam for the glaze?

Any light-colored jam or preserves will work well – try orange marmalade, apple jelly, or even honey thinned with a little water. The goal is to create that signature shine that makes hot cross buns so appealing.

Easy Hot Cross Buns Recipe

Description

Delightfully soft and spiced, these Easy Hot Cross Buns are a traditional treat perfect for Easter or any special occasion. Filled with warm flavors of cinnamon, nutmeg, and cloves, and dotted with dried fruits, these sweet buns are topped with an iconic cross and a glossy apricot glaze for the perfect finish.

Ingredients

Units Scale

For the Dough

1/2 cup raisins or dried currants
3/4 cup warm milk, divided
1/2 cup granulated sugar, divided
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1 envelope (2 1/4 teaspoons) active dry yeast
2 large eggs, beaten
3 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking powder

For the Crosses

1/2 cup all-purpose flour
5 tablespoons water

For the Glaze

1 tablespoon apricot jam
2 teaspoons water

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Instructions

Soak the Dried Fruit
In a small bowl, pour 1 cup boiling water over the raisins or dried currants. Let them soak for 10 minutes to plump up. Drain the water and set aside the fruit.
Activate the Yeast
Combine 1/4 cup warm milk, 1 teaspoon sugar, and active dry yeast in a small bowl. Stir gently and allow it to rest for 10 minutes or until it becomes foamy and bubbly.
Prepare the Dough Mixture
In the bowl of a stand mixer, mix the remaining warm milk, the softened butter, the rest of the sugar, and the salt. Add the beaten eggs, activated yeast mixture, cinnamon, nutmeg, cloves, and baking powder. Stir to combine.
Knead the Dough
Using the dough hook attachment, gradually add the flour (1 cup at a time) to form a soft dough. Continue kneading at low speed for about 10 minutes, or until the dough is smooth and elastic.
Incorporate the Fruit
Pat the soaked raisins or currants dry with a paper towel if necessary. Mix them into the dough until evenly distributed.
First Rise
Grease a large bowl with butter or cooking spray. Place the dough into the bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour. You can speed up the process by proofing the dough in a warm oven with the light on.
Shape the Buns
Once the dough has risen, divide it into 12 equal portions (approximately 1/3 cup each). Roll each portion into a ball using greased hands and arrange the balls in a greased 9×13-inch baking dish.
Second Rise
Cover the pan with plastic wrap and let the buns rise again in a warm place for 45 minutes to 1 hour, or until they have puffed up. During this time, preheat your oven to 375°F.
Make the Crosses
Mix together 1/2 cup flour and 5 tablespoons water to create a thick paste. Transfer the mixture into a zip-top bag, snip off one corner, and pipe a cross over each bun.
Bake the Buns
Bake in the preheated oven for 20-24 minutes, or until the buns are golden brown on top.
Prepare the Glaze
While the buns are baking, microwave the apricot jam and 2 teaspoons of water together. Once the buns are baked and still warm, brush the glaze generously over the tops.
Serve
Allow the buns to cool slightly and serve warm or at room temperature. Enjoy!

Notes

You can replace raisins or currants with chopped dried cranberries or mixed dried fruits for variety.
Ensure the yeast is activated and bubbly before adding it to the dough for optimal rise.
For a different glaze, you can use honey or maple syrup in place of apricot jam.
Hot Cross Buns can be stored at room temperature in an airtight container for 2-3 days or in the fridge for up to a week.

Nutrition

Serving Size: 1 bun
Calories: 200
Sugar: 12g
Sodium: 200mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg