Hot Cross Buns with Raisins
It’s officially April and Easter is a couple of weeks away. This year, we will be celebrating Easter in quarantine. Safe and trying to stay healthy and busy. Baking is a perfect way to celebrate this holiday so I will be sharing a series of Easter goodies you can make with or for your family.
Related Recipe: Chai Spice Muffins with Dates and Pecans
I created this fun Easter series for the National Egg Board Incredible Egg recipe collection. If you are not a fan of baking, check out their other recipes using eggs. It’s a great source of protein and can be enjoyed at any time of the day.
First up, hot cross buns with raisins. If you’ve never made hot cross buns, now is the time! I love to enjoy these sweet buns with my morning coffee. If you don’t have raisins in hand, use cranberries or any other dried fruit. You can also add seeds and nuts. They are so fluffy and comforting. You can always change up the decoration and pipe on a flower, a squiggle or a happy face. You can use frosting as well. Your choice.
Baking is very calming for me during this difficult time. I hope you find comfort in something you love to do to ease the tension and make your days pleasant. Stay safe and healthy!
Hot Cross Buns
- Prep Time: 2 hours 2 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 1x
Ingredients
3 cups bread flour
1/3 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 1/2 teaspoon salt
2 (1/4 ounce) packets instant yeast
1 tablespoon lemon zest
2 eggs
1 1/4 cup milk, room temperature
1/4 cup butter, melted and cooled
1 cup raisins
Topping:
1/4 cup bread flour
6 tablespoons water
3 tablespoons hone, warmed
Instructions
Combine flour, sugar, cloves, nutmeg, allspice, cinnamon, salt, yeast and lemon zest in a large bowl of a stand mixer.
Add eggs to milk and beat until mixed well. Add milk/egg mixture and butter to flour bowl. Using stand mixer’s hook attachment, mix until dough is sticky; about 2 minutes, scraping flour from sides of bowl into dough. Cover bowl with plastic wrap and let rest in a warm area of you kitchen for 30 minutes.
Add raisins and mix again with stand mixer’s hook attachment. Cover bowl with plastic wrap and let rest in warm area of your kitchen for 1 hour or until dough doubles in size.
Line a large baking sheet with parchment paper. Divide dough into 12 balls (about 100 grams each). Arrange on baking sheet about 1/2-inch apart. Cover with plastic wrap loosely and let rest 45 minutes or until buns double in size.
Preheat oven to 375° F.
Mix together flour and water in a small bowl to make paste. Add to piping bag or plastic bag with tip cut off. Pipe a cross on each bun.
Bake for 20-25 minutes or until golden brown. Brush honey on warm buns to give shine. Let cool before enjoying.
Notes
Frosting can also be used to make crosses.
If honey is not available, glaze with simple syrup.
Add nuts and other dried fruit for a fun variation.
