Soft and pillowy with just the right amount of sweetness and spice—one bite into this classic and it will be in heavy rotation at your house, no matter what time of year.
Classic Hot Cross Buns
- 1⅔ cups (213 grams) raisins
- ¾ cup (180 grams) warm apple juice (180°F/82°C to 185°F/85°C)
- Hot Cross Buns Dough (recipe below)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) whole milk
- 1 cup (125 grams) all-purpose flour
- 6 tablespoons (90 grams) water
- Golden Syrup (recipe below)
- In a large bowl, combine raisins and warm apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
- Prepare Hot Cross Buns Dough as directed through Step 2. Stir in raisins, and continue as directed.
- Spray a 13x9-inch rimmed baking sheet with cooking spray. Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 12 pieces, and roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 30 minutes.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
- In a medium bowl, stir together flour and 6 tablespoons (90 grams) water, 2 tablespoons (30 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of buns to form a cross over each.
- Bake until golden brown, 20 to 25 minutes. Brush warm rolls with Golden Syrup.
Makes 2 cups
- 2½ cups (500 grams) granulated sugar, divided
- 2 tablespoons (30 grams) room temperature water
- 1⅓ cups (320 grams) boiling water
- In a medium saucepan, stir together ½ cup (100 grams) sugar and 2 tablespoons (30 grams) room temperature water. Cook over medium-high heat, without stirring, until deep amber colored. Remove from heat, and stir in 1⅓ cups (320 grams) boiling water and remaining 2 cups (400 grams) sugar. Return to medium-low heat, and simmer, without stirring, until thickened, 20 to 30 minutes. Let cool to room temperature.
This recipe makes enough syrup to use for multiple recipes. Cover and refrigerate for up to 6 months.
Hot Cross Buns Dough
Makes 12 buns, 12 jumbo individuals, 2 (9½x5½-inch) loaves, or 1 (15-inch) round
- 1¼ cups (300 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 2 (0.25-ounce) packages (14 grams) active dry yeast
- ½ cup (100 grams) granulated sugar, divided
- 5⅔ cups (709 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup (76 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.
- In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
- With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
- Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓ cup (42 grams) flour as needed. (Dough should not be sticky.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.