Can I make hot cross buns without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon and then knead on a floured surface. It will take a bit more elbow grease, but the results will be just as delicious.

Why didn't my dough rise properly?

Several factors could affect rising: yeast that's past its prime, liquid that's too hot (which kills yeast), or a kitchen that's too cold. Make sure your yeast is fresh, your liquids are warm but not hot, and find a draft-free warm spot for rising—near a preheating oven works well!

Can I prepare these the night before and bake in the morning?

Yes! After shaping the buns, place them on the baking sheet, cover with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then continue with adding the crosses and baking.

My crosses disappeared during baking. What went wrong?

The flour paste might have been too thin. Next time, make a thicker paste—it should be pipeable but not runny. Also, make sure you score the buns deeply enough before piping the crosses.

Easter Hot Cross Buns Recipe

Name: Easter Hot Cross Buns Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 3 ½ cups bread flour (all-purpose is okay); ½ cup brown sugar; 2 ¼ tablespoons instant yeast; 1 teaspoon kosher salt; ¼ cup unsalted butter, melted; 1 large egg, lightly beaten; 1 teaspoon vanilla; 1 cup craisins or dried cherries; 1 orange, zested; 1 teaspoon cinnamon; 1 teaspoon cardamom; ½ cup room temperature water; ⅔ cup flour; ¼ cup apricot jam or orange marmalade

Description

These traditional Easter Hot Cross Buns are soft, fluffy, and filled with warm spices, dried fruit, and a tangy citrus zest. Topped with a signature cross and a glossy apricot glaze, these delightful buns are perfect for celebrating Easter or any special occasion.

Ingredients

Units Scale

For the Bread Dough

3 1/2 cups bread flour (all-purpose is okay)
1/2 cup brown sugar
2 1/4 tablespoons instant yeast
1 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla
1 cup craisins or dried cherries
1 orange, zested
1 teaspoon cinnamon
1 teaspoon cardamom

For the Cross

1/2 cup room temperature water
2/3 cup flour

For the Glaze

1/4 cup apricot jam or orange marmalade

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Instructions

Prepare the dry ingredients
In a large bowl, whisk together the bread flour, brown sugar, instant yeast, and kosher salt. This forms the dry base for your dough.
Combine the wet ingredients
In a separate bowl, whisk together the milk, lightly beaten egg, melted butter, and vanilla. Then, create a well in the center of the dry ingredients and pour in the wet mixture. Stir until the dough begins to come together—it will be sticky at this stage.
Knead the dough
Generously flour a clean work surface and transfer the dough onto it. Knead for about 5 minutes until the dough becomes smooth and stretchy. Be careful not to overwork the dough.
First rise
Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap, and let it rise for 1 hour in a warm spot or until it has doubled in size.
Incorporate the spices and fruit
After the first rise, knead the orange zest, dried fruit (craisins or cherries), cinnamon, and cardamom into the dough. Ensure that these ingredients are evenly distributed. Cover again with plastic wrap and let it rise for another hour.
Shape the buns
Transfer the dough to a clean work surface and divide it into 15 even pieces. Roll each piece into a smooth ball. Arrange the balls on a half-sheet pan lined with wax paper, ensuring there is some space between them. Cover loosely with plastic wrap and let rise for another hour.
Prepare the crosses
Preheat the oven to 425°F (220°C). In a small bowl, mix the flour with water, adding water 1 tablespoon at a time (up to 5 tablespoons) until you achieve a thick paste. Use a knife or pastry scraper to gently impress a cross on each bun, then pipe the flour paste into each impression.
Bake the buns
Bake the buns in the preheated oven for 15-20 minutes or until their tops are golden brown and they feel hollow when tapped.
Apply the glaze
While the buns cool slightly, microwave the apricot jam or orange marmalade until liquified. Brush the warm glaze over the tops of the buns to give them a shiny finish.
Serve and enjoy
Allow the glaze to set for a few minutes, then enjoy these delicious buns warm or at room temperature.

Notes

Rising tips: Place your dough in a warm, draft-free spot to ensure it rises well. An oven turned off with the light on works as a great proofing spot.
Make ahead: You can prepare the dough the night before and store it in the refrigerator for a slow overnight rise. Bring it to room temperature before shaping and baking.
Variations: Swap the craisins with raisins or use a mix of dried fruit like chopped apricots or golden raisins.
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 bun
Calories: 240
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg