Can I make the dough the night before and bake in the morning?

Absolutely! After shaping the buns, cover the baking sheet tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This slow rise actually develops more flavor in your buns.

Why aren't my buns rising properly?

There are a few common culprits: your yeast might be old, the milk might have been too hot (killing the yeast), or the room might be too cold. Make sure to use fresh yeast, keep milk just warm to the touch, and find a warm spot for rising.

Can I make these without the dried fruit?

Yes! You can omit the currants entirely for plain buns, or replace them with chocolate chips, nuts, or candied citrus peel depending on your preference.

What's the difference between hot cross buns and regular sweet rolls?

Hot cross buns are specifically spiced with warm baking spices, contain dried fruit, and feature the distinctive white cross on top. They're traditionally associated with Easter and spring celebrations, though they're delicious any time of year!

Hot Cross Buns Recipe

Description

Soft and fluffy spiced buns filled with currants and orange zest, topped with a sweet frosting cross. Perfect for Easter or any special occasion.

Ingredients

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For the Buns:

- - 1 (1/4 oz package) active dry yeast
  - 3/4 cup whole milk, warm
  - 1/4 cup granulated sugar
  - 3 1/2 cups all-purpose flour
  - 1/2 tsp ground cinnamon
  - 1/2 tsp ground allspice
  - 1 tsp kosher salt
  - 1/2 tsp ground nutmeg
  - 2 large eggs, room temperature
  - 4 tbsp unsalted butter, softened
  - 3/4 cup currants
  - Zest of 1 medium orange

For the Frosting:

- - 2 tsp whole milk
  - 1/2 cup powdered sugar

For the Glaze:

- 1 large egg
- 1 tbsp whole milk

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Instructions

Activate the yeast: In a small bowl, stir together ¼ cup of warm milk, 1 tsp of sugar, and the packet of yeast. Let the mixture sit for 5-10 minutes until foamy.
Mix dry ingredients: In a large bowl, combine 3 cups of flour with the remainder of the dry ingredients.
Combine wet and dry ingredients: Add eggs, softened butter, and the remaining milk to the dry ingredients. Stir with a wooden spoon to form a wet, sticky dough. Mix in the currants and orange zest.
Knead the dough: Knead the dough, adding small amounts of flour as needed, until it is still slightly tacky but does not stick to your hands. Knead for about 7-8 minutes.
First rise: Cover the bowl of dough with plastic wrap and let it sit at room temperature to rise and double in size, about 2 hours.
Shape the buns: Gently compress the dough and divide it in half, keeping one half covered in the bowl while you work with the other. Divide each half into 8 small portions and roll into balls. Place each ball on a greased baking sheet about an inch apart. Cover with plastic wrap and let rise again for 30-40 minutes at room temperature.
Preheat the oven: Preheat your oven to 400°F.
Prepare the glaze: While the oven preheats, whisk together the milk and egg for the glaze. Using a pastry brush, coat each bun with the glaze.
Bake: Bake the buns for 10-12 minutes or until golden brown. Allow them to cool completely before frosting.
Make the frosting: Whisk together the milk and powdered sugar until smooth.
Frost the buns: Using a piping bag (or a zip-top bag with a corner cut), pipe a cross of frosting onto each bun.

Notes

For a richer flavor, you can soak the currants in orange juice or water before adding them to the dough.
If you don’t have a piping bag, a plastic bag with the tip snipped works just as well for the frosting.
Make sure to let the buns cool completely before adding the frosting to prevent it from melting.
Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bun
Calories: 210
Sugar: 8g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg