With Easter right around the corner, I thought this would be the perfect time to make some hot cross buns. So if you are in the mood for a light, fluffy bun, perfectly sweetened and spiced, look no further.

Ingredients:

- ⅓ cup water or spiced rum
- 1 cup raisins
- 1 ½ cup boiling water
- ½ honey
- 2 tbsp butter
- 2 tsp salt
- 1 ½ cup lukewarm water
- 3 tsp sugar
- 2 tbsp active dry yeast
- 2 eggs
- 6-7 cups Better Bread Flour
- 1 tbsp cinnamon
- 1 ½ tsp allspice
- ½ tsp nutmeg

The Cross:

- ¾ better bread flour
- ½ cup of water ( more if needed)
- 2 tbsp of sugar

Frosting for crosses:

- 1 cup powdered sugar
- 3 tsp milk 

 

Step 1

*Soak your raisins

• 1 cup of sultana raisins in ½ cup of water or spiced rum (go for the rum). Microwave for 1 min and set aside for 1 hr.

 

Step 2

In a large bowl mix

• 1 ½ cup boiling water
• ½ cup of honey
• 2 tbsp of butter
• 2 tsp of salt

*Mix well and set aside to cool

 

Step 3

In a small bowl, start your yeast mixture

• 1 ½ cup lukewarm water
• 3 tbsp of sugar
• 2 tbsp of active dry yeast

*Mix and set aside for 5-10 mins until it is actively bubbly

Step 4

Once the honey mixture is cooled, add 

• 2 well-beaten eggs
• 1 cup of flour 

Stir well, then add

• Yeast mixture 
• Soaked raisins- drained using a sieve, and then discard the water
• 5 remaining cups of flour
• Spices (cinnamon, allspice and nutmeg)
  

 

Step 5

Stir with your spoon until you can't stir any longer, then place your dough onto a well-floured counter, adding flour to your counter and dough to keep it from sticking as needed. Knead your dough by hand for 10 mins until you have a smooth elastic-like dough. 

 

Step 6

Place your dough in a well-oil bowl, cover with a damp towel or plastic wrap and place in a warm spot to rise for 35-45mins. ( I use the inside of my oven with the light on as my house is drafty).

Step 7

Once the dough has doubled in size, you will punch it down, cover it, and let it rise for another 30-40 minutes. When done, punch down and sprinkle a little flour on top. Then, it's time to cut and shape into buns!

Step 8

Preheat your oven to 350. Grease a large baking sheet with butter and place a piece of parchment paper on top. 

Cut and form small balls and place them evenly onto a baking sheet. My baking sheet fits a 4x5 grid perfectly. Cover the buns with a dry towel and let them rise again until they double in size (approximately 30 mins).

Step 9

The Cross:

• ¾ better bread flour
• ½ cup of water ( more if needed)
• 2 tbsp of sugar

In a small bowl, mix the above ingredients adding water until you have a pancake-like mixture. Put the mixture into a piping bag with a medium round tip or a large ziplock and slightly cut the corner off the ziplock bag, just enough room for a mix to come through. 

Once your buns have finished step 8, rise, use your cross mixture and pipe your cross, starting at one end and making your way across the rows. 

Step 10

Bake 15 mins at 350 until golden brown.

Step 11

Egg Wash:

• 1 egg
• 1 tbsp of water

Whisk together and lightly brush onto the tops of the buns using a pastry brush. Place them back in the oven and back for another 10 mins or until golden brown. 

If you are looking for a sweeter version of this recipe, Skip Step 9 and use this frosting mixture for your crosses at the end of the bake.

Frosting for crosses:

• 1 cup powdered sugar
• 3 tsp milk 

 

 

Enjoy!