Description
Soft, enriched hot cross buns packed with raisins, warm spices, and citrus zest, finished with a glossy apricot glaze for the ultimate Easter bake.
Ingredients
Scale
- 4 cups (500 g) all purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup (240 ml) whole milk, warm
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1 cup (150 g) raisins
- 1/2 cup all purpose flour mixed with 5 to 6 tablespoons water for cross paste
- 2 tablespoons apricot jam, warmed
Instructions
- Preheat oven to 375°F (190°C) after the second rise is complete.
- Mix warm milk and yeast and let sit 5 minutes. Add sugar, melted butter, eggs, salt, cinnamon, nutmeg, and orange zest. Gradually stir in flour to form dough. Fold in raisins.
- Knead for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
- Divide into 12 pieces, shape into balls, place on lined tray, and let rise 30 to 45 minutes. Pipe flour paste crosses on top.
- Bake 18 to 22 minutes until golden brown.
- Brush warm buns with heated apricot jam.
- Serve warm.
Notes
- Ensure milk is warm, not hot, to protect yeast.
- Do not skip the second rise for fluffy texture.
- Soak raisins for softer texture if desired.
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 12 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg