Hot Cross Buns Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise and become fluffy.

Sugar: Adds sweetness to the buns.

Warmed milk: Activates the yeast and adds moisture to the dough.

Melted butter: Adds richness and flavor to the dough.

Salt: Enhances the overall flavor of the buns.

Ground cinnamon: Adds a warm, spiced flavor.

Ground nutmeg: Complements the cinnamon with additional warmth and spice.

Raisins: Adds sweetness and texture to the buns.

Flour: Used to make the paste for the cross on top of the buns.

Water: Combined with flour to create the paste for the cross.

Apricot jam: Brushed on the buns for a sweet, glossy finish.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough becomes too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much, as it can make the buns dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the buns denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't require proofing, making the process quicker.

• sugar - Substitute with honey: Honey adds a different flavor profile and moisture, though it may slightly alter the texture.

• warmed milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar texture and moisture.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and similar fat content.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor but serves the same purpose in the recipe.

• ground cinnamon - Substitute with ground allspice: Allspice provides a similar warm, spicy flavor that complements the other spices.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of the nutmeg seed and offers a similar but slightly more intense flavor.

• raisins - Substitute with dried cranberries: Dried cranberries add a tartness that contrasts nicely with the sweetness of the buns.

• flour - Substitute with cornstarch: Cornstarch can be used to thicken the cross paste, though it may alter the texture slightly.

• water - Substitute with orange juice: Orange juice adds a citrusy flavor that can complement the spices and dried fruit.

• warmed apricot jam - Substitute with marmalade: Marmalade offers a similar consistency and a citrusy flavor that pairs well with the spices in the buns.

• To keep your hot cross buns fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to 2 days.

• If you want to enjoy them for a longer period, consider freezing. First, allow the buns to cool completely on a wire rack.

• Wrap each bun individually in plastic wrap to prevent freezer burn and to maintain their texture.

• Place the wrapped buns in a large, resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• When you're ready to enjoy a bun, remove it from the freezer and let it thaw at room temperature. This should take about 1-2 hours.

• For a freshly baked taste, reheat the thawed buns in a preheated oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can microwave them for 20-30 seconds.

• If you prefer, you can also freeze the dough before baking. After shaping the dough into balls, place them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a resealable freezer bag.

• When you're ready to bake, let the frozen dough balls thaw and rise at room temperature for about 2-3 hours or until doubled in size. Then, proceed with the baking instructions as usual.

• For an extra touch of flavor, you can brush the thawed buns with a bit of melted butter or warmed apricot jam before reheating. This will give them a delightful, fresh-from-the-oven taste.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the hot cross buns in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes, or until they are warmed through. This method helps maintain the buns' soft texture and slightly crisp exterior.

• Microwave Method: Place the buns on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make them chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the hot cross buns directly on the rack or on a baking sheet. Heat for about 5-7 minutes. This method is quick and gives the buns a slightly toasted exterior while keeping the inside soft.

• Steaming Method: If you have a steamer, this method can keep the buns incredibly moist. Place the hot cross buns in the steamer basket, ensuring they don't touch the water. Steam for about 5 minutes or until warmed through. This method is excellent for maintaining the buns' soft and fluffy texture.

• Skillet Method: Heat a non-stick skillet over low heat. Place the hot cross buns in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method is great for a quick reheat and adds a slight crispness to the exterior while keeping the inside soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the hot cross buns in the air fryer basket, ensuring they are not touching. Heat for about 3-5 minutes. This method is quick and gives the buns a nice, slightly crispy exterior.

• Large mixing bowl: To combine the initial ingredients and allow the dough to rise.

• Measuring cups: To measure out the flour, sugar, milk, and other ingredients accurately.

• Measuring spoons: To measure out the salt, cinnamon, and nutmeg precisely.

• Whisk: To mix the initial ingredients and ensure the yeast is well incorporated.

• Wooden spoon: To stir the dough as you gradually add the remaining flour.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Baking sheet: To place the shaped dough balls on for their final rise and baking.

• Piping bag: To pipe the flour and water paste crosses on top of each bun.

• Oven: To bake the buns to a golden brown.

• Pastry brush: To brush the warmed apricot jam onto the hot buns.

• Wire rack: To cool the buns after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the process and prevent any delays.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This saves time and effort compared to kneading by hand.

Warm place for rising: Speed up the dough rising process by placing the bowl in a slightly warm oven. Preheat the oven to the lowest setting for a few minutes, then turn it off before placing the bowl inside.

Pre-make the cross paste: Mix the flour and water paste for the crosses while the dough is rising. This ensures you are ready to pipe as soon as the buns are shaped.

Use a piping bag: For the crosses, use a piping bag or a zip-top bag with the corner snipped off. This makes the process quicker and cleaner.