Why didn't my dough rise properly?

The most common culprits are inactive yeast or temperature issues. Make sure your milk is warm (about 110°F) but not hot, which would kill the yeast. Also check that your yeast isn't expired, and be sure to place the dough in a warm, draft-free spot for rising. If your kitchen is cold, create a warm environment by placing the covered dough in an oven with just the light turned on.

Can I make these without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl, then knead on a floured surface for about 10-12 minutes until smooth and elastic. The dough will be slightly sticky, so resist the temptation to add too much extra flour, which could make the buns dense.

How do I know when the buns are fully baked?

Perfectly baked hot cross buns should be golden brown on top and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should read around 190°F. If they're browning too quickly but aren't done inside, cover them loosely with foil for the remainder of baking time.

Can I prepare the dough the night before?

Yes! After the first rise, shape the buns and place them in the baking dish, then cover and refrigerate overnight. The next morning, let them come to room temperature and complete their second rise (this may take a bit longer since they're starting cold) before adding the crosses and baking.

Easy Hot Cross Buns Recipe

Description

Soft, lightly sweetened, and fragrantly spiced, these easy hot cross buns are perfect for any occasion, particularly during Easter. These homemade buns are enriched with dried fruit and topped with their iconic cross and a delicate glaze. Whether served warm or at room temperature, they are guaranteed to delight your taste buds.

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

Prepare the Raisins/Currants
In a small bowl, pour 1 cup of boiling water over the raisins or dried currants. Let sit for 10 minutes to rehydrate. Drain and set aside.
Activate the Yeast
Combine 1/4 cup of warm milk, 1 teaspoon sugar, and active dry yeast in a small bowl. Stir well and let it rest for about 10 minutes, or until bubbly and activated.
Mix the Wet Ingredients
In the bowl of a stand mixer, combine the remaining warm milk, the rest of the sugar, softened butter, and salt. Add the beaten eggs, yeast mixture, ground spices (cinnamon, nutmeg, and cloves), and baking powder. Mix until combined.
Form the Dough
Attach the dough hook to the mixer. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. Let it knead on low speed for about 10 minutes or until the dough is smooth and elastic.
Incorporate the Raisins/Currants
Pat dry the rehydrated raisins/currants if damp and add them to the dough. Mix briefly until uniformly distributed.
First Rise
Lightly grease a large bowl with butter or cooking spray. Transfer the dough into the bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour. Alternatively, place it in a warm oven with the light on for proofing.
Shape the Dough
Once risen, divide the dough into 12 equal portions (approximately 1/3 cup each). Shape into balls using greased hands, then place them into a greased 9×13-inch baking dish, slightly spaced apart.
Second Rise
Cover the baking dish with plastic wrap and allow the dough balls to rise for another 45 minutes to 1 hour, until puffed. Preheat the oven to 375°F midway through the rising time.
Prepare and Pipe the Crosses
Mix together the flour and water for the crosses. Transfer the mixture into a zip-top bag and snip a small corner. Pipe a cross over the top of each bun.
Bake the Buns
Place the baking dish in the preheated oven and bake for 20-24 minutes, or until the buns are golden brown on top.
Glaze the Buns
While the buns are baking, microwave the apricot jam and water until warm, then stir to combine. Brush the glaze over the warm buns after baking. Serve warm or at room temperature.

Notes

For a richer flavor, you can soak the raisins or currants in warm orange juice instead of water.
If you want fluffier buns, let the dough rise longer during both proofing stages.
The buns can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slightly before serving.
Feel free to customize by adding citrus zest or substituting the raisins with dried cranberries.

Nutrition

Serving Size: 1 bun
Calories: 220
Sugar: 10g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg