Hot Cross Buns Recipe Easy: Easter Baking Made Simple!

The aroma of warm spices, the anticipation of a sweet, yeasty treat, and the iconic cross adorning each bun – hot cross buns are synonymous with Easter. But the thought of baking them from scratch can seem daunting. Fear not! This recipe is designed to be easy and approachable, even for novice bakers. We’ve simplified the process without sacrificing that classic hot cross bun flavor and texture. Get ready to fill your kitchen with the comforting scent of Easter and impress your family and friends with these homemade delights.

Why This Recipe Works

Many hot cross bun recipes involve complex techniques and long proving times. This recipe streamlines the process while still delivering fantastic results. Here’s why it’s so easy and effective:

• Simplified Dough: We use a straightforward yeast dough that’s easy to mix and knead. No complicated preferments or starters required.
• Quick Rise Time: While a longer rise can enhance flavor, we’ve optimized the recipe for a shorter rise time, making it perfect for busy schedules.
• Easy Crosses: The cross is made with a simple flour and water paste, piped on before baking. This is much easier than traditional methods involving scoring the buns.
• Flavorful Spice Blend: We use a balanced blend of classic spices that perfectly complements the sweetness of the buns.
• Delicious Glaze: A simple apricot jam glaze adds shine and a touch of extra sweetness.

Ingredients

• For the Dough:
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) milk, warmed to about 110°F (43°C)
  • 1/4 cup (60ml) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup (75g) dried currants or raisins
  • 1/4 cup (40g) candied orange peel, finely chopped (optional)
• For the Crosses:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (60ml) water
• For the Glaze:
  • 1/4 cup apricot jam
  • 1 tablespoon water

Instructions

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves.
3. Make the Dough: Add the melted butter and beaten egg to the yeast mixture. Stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly sticky but manageable. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
5. Add Dried Fruit: Gently knead in the currants or raisins and candied orange peel (if using) until evenly distributed.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape the Buns: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball.
8. Second Rise: Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch between each bun. Cover with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes, or until puffy.
9. Prepare the Cross Paste: While the buns are rising, make the cross paste. In a small bowl, whisk together the flour and water until smooth. Transfer the mixture to a piping bag or a zip-top bag with a small corner snipped off.
10. Pipe the Crosses: Gently pipe crosses onto the top of each bun.
11. Bake the Buns: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
12. Make the Glaze: While the buns are baking, prepare the glaze. In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth.
13. Glaze the Buns: As soon as the buns come out of the oven, brush them generously with the apricot glaze.
14. Cool and Serve: Let the buns cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Success

• Use Fresh Yeast: Make sure your yeast is fresh. If you’re unsure, test it by adding it to warm water with a pinch of sugar. If it doesn’t foam within 10 minutes, it’s likely no longer active.
• Don’t Overheat the Milk: The milk should be warm to the touch, but not hot. If it’s too hot, it can kill the yeast.
• Don’t Over-Knead: Over-kneading can result in tough buns. Knead just until the dough is smooth and elastic.
• Proper Rising Temperature: A warm, draft-free environment is ideal for rising dough. You can place the dough in a slightly warm oven (turned off) or on top of the refrigerator.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.
• Customize the Flavor: Feel free to adjust the spice blend to your liking. You can also add other dried fruits, such as cranberries or chopped apricots.
• Egg Wash (Optional): For an extra shiny crust, brush the buns with a beaten egg before piping the crosses.

Storage Instructions

Hot cross buns are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To keep them from drying out, you can also freeze them. Wrap each bun individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To thaw, let them sit at room temperature for a few hours or warm them in the oven at 300°F (150°C) for 5-10 minutes.

FAQ

• Can I use instant yeast instead of active dry yeast? Yes, you can. Use the same amount and add it directly to the dry ingredients. You don’t need to activate it in water first.
• Can I make these ahead of time? Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, punch down the dough, shape the buns, and let them rise again before baking.
• Can I use different dried fruits? Absolutely! Substitute your favorite dried fruits, such as cranberries, chopped apricots, or golden raisins.
• Why are my buns dry? Overbaking is the most common cause of dry buns. Make sure to check them frequently and remove them from the oven as soon as they are golden brown. Storing them properly is also important.
• Why did my crosses disappear during baking? This can happen if the cross paste is too thin. Make sure to use the correct ratio of flour to water and pipe the crosses carefully.
• Can I make these without the glaze? Yes, you can skip the glaze if you prefer. The buns will still be delicious.

Conclusion

This easy hot cross bun recipe makes Easter baking a breeze. With simplified steps and readily available ingredients, you can create a batch of these delicious treats that will impress your family and friends. The aroma of warm spices filling your kitchen and the sweet taste of homemade buns – it’s a perfect way to celebrate the holiday. So, gather your ingredients, preheat your oven, and get ready to enjoy the simple pleasure of baking your own hot cross buns. Happy Easter baking!