Hot Cross Buns
May 03, 2024 02:12 PM
Light and fluffy Hot Cross Buns made from scratch. These beautiful Easter buns are made using instant dried yeast and are filled with juicy dried fruit, fresh orange zest and warm spices.
It’s that time of year again when Hot Cross Buns grace our supermarket and bakery shelves. But nothing beats making these beautiful Easter buns from scratch.
While it may be a little more time-consuming than say a batch of Mini Egg Cookies, there is nothing more therapeutic than making bread from scratch.
Fresh out of the oven, these Hot Cross Buns are light and fluffy on the inside and shiny and golden on the outside.
Filled with plump, juicy fruit, fresh orange zest and a handful of spices, they’re a flavour-packed Easter treat.
Ingredients:
Hot cross buns
- 120 ml (1/2 cup) warm water
- 2 and 1/4 teaspoon instant dried yeast
- 490 grams (3 and 1/2 cups) plain flour or all purpose flour, plus extra for dusting
- 3 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- Zest of 2 oranges, finely grated
- 225 grams (1 and 1/4 cup) dried fruit (see notes)
- 80 ml (1/3 cup) orange juice or apple juice
- 120 ml (1/2 cup) full fat or whole milk
- 60 grams (1/4 cup) unsalted butter
- 75 grams (1/2 cup) caster sugar or granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
Flour cross
- 45 grams (1/3 cup) plain flour or all purpose flour
- 60 ml (1/4 cup) water
Sugar glaze
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 60 ml (1/4 cup) water
Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
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