Hot Cross Buns
These traditional Hot Cross Buns combine wholesome ingredients with classic flavor. Soft, gently spiced, and lightly sweet, they make a beautiful addition to any Easter table.
Servings 12
Ingredients
For the Dough
- 1 cup warm milk about 110°F
- 2 1/4 tsp active dry yeast or 1 packet
- 1/4 cup honey
- 1/4 cup butter, melted
- 2 large eggs
- 3 1/2 cups whole wheat flour or regular all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup raisins optional
For the Cross
- 1/2 cup all-purpose flour
- 5-6 tbsp water
For the Glaze
- 1 tbsp honey
- 1 tbsp water
Instructions
- In a large bowl, combine warm milk and honey. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- Add melted butter and eggs to the yeast mixture. Stir to combine.
- In a separate bowl, whisk together whole wheat flour, salt, cinnamon, and nutmeg. Gradually stir dry ingredients into wet ingredients until a soft dough forms. Fold in raisins.
- Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook for 5–6 minutes.)
- Place dough in a lightly greased bowl. Cover and let rise in a warm place for about 1–1½ hours, or until doubled in size.
- Punch down dough and divide into 12 equal portions. Shape into smooth balls.Place in a greased 9x13-inch baking dish, slightly touching. Cover and let rise again for 30–45 minutes.
- Preheat oven to 375°F.Mix flour and water to form a thick paste. Transfer to a piping bag or zip-top bag and pipe a cross over each bun.
- Bake for 18–22 minutes, until golden brown and cooked through.
- Warm honey with water and brush over warm buns for shine and light sweetness.Cool slightly before serving.
