Hot Cross Buns
These Pull-Apart Hot Cross Buns are soft, flavorful, and perfect for Easter or any occasion.
Calories:
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast or 2 1/4 tsp
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup warm milk
- 1/4 cup unsalted butter
- 2 large eggs
- 1/2 cup raisins or dried currants
- 2 tbsp apricot jam
- 1/2 cup all-purpose flour
- 1/4 cup water
Instructions
- In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.
- Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Gently fold in the raisins or currants.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
- Punch down the dough and divide it into 12–15 equal pieces.
- Roll each piece into a ball and arrange them in a greased 9×13-inch baking dish, leaving a little space between each. Cover the dish and let the dough rise for 30–45 minutes until puffy and touching.
- Preheat your oven to 375°F (190°C). Mix the flour and water into a thick paste and transfer to a piping bag or zip-top bag. Pipe crosses over the buns.
- Bake the buns for 20–25 minutes until golden brown. While still warm, brush them with the warmed apricot jam for a shiny finish.