Hot Cross Buns with Icing Cross

5 from 26 votes

Hot Cross Buns with Icing Cross

These homemade hot cross buns are soft, buttery and rich. They are studded with raisins and cranberries baked until golden and then iced with a cross on top. Traditionally made for good Friday these are perfect to celebrate during the Easter holidays.

Course Breakfast, High Tea

Cuisine British

Keyword bread, brioche, Buns, Hot cross buns

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 2 hours

Total Time 25 minutes

Servings Buns

Calories 337kcal

Author Veena Azmanov

Equipment

Ingredients

Dough (12 buns)

¾ cup Warm milk 110 F
2 ¼ tsp Instant dry yeast (1 packet)
2 Eggs large
2 tbsp Sugar
1 ½ tbsp Salt
¼ cup Butter melted
3 ½ cups Bread flour
1 cup Raisins or currants soaked and drained
½ cup Cranberries soaked and drained
½ tsp Cinnamon
¼ tsp Nutmeg freshly grated
½ cup Bread flour extra for kneading

Egg wash

1 Egg yolk
2 tbsp Milk or water

Icing

1 cup Powdered sugar
2 tsp Milk
½ tsp Vanilla

Metric - US customary

Instructions

Soak the raisins and cranberries in warm water for 30 minutes then drain and set aside until ready to use.
Combine the milk and yeast in a bowl. Leave aside for 2 mins until foamy (activated).
Once the yeast is foamy, add the eggs, sugar, and melted butter – combine well – and set aside
In a large bowl combine the flour, cinnamon, nutmeg, and salt.
Pour over the yeast mixture. Bring it all together
Transfer the dough to a well-dusted work board and knead for 3 to 5 minutes until soft, elastic and dough springs back. (see video)
Once the dough is kneaded – place in an oiled bowl and cover with cling/plastic wrap.
Leave to prove for 60 to 90 minutes until double in volume.
Transfer the dough to a lightly dusted work surface.
Gently knead in the soaked and well-drained raisins and cranberries.
Divide the dough into four sections and each section into three. This will give you a total of 12 buns.
Form the rolls by simply rolling them between two hands or on the work surface.
Place them in a baking tray
Cover and let prove for another 45 minutes.
Meanwhile, preheat the oven at 190 C / 380 F.
Brush each bun with beaten egg
Bake in the preheated oven for 20 to 25 minutes until the top is golden.
Let cool in the pan for 5 minutes then transfer to wire rack.
Cover with a clean kitchen cloth to keep them soft.

ICE THE CROSSES

Combine the powdered sugar with 2 tsp milk and vanilla to make a piping consistency.
Add more milk if too thick or more powdered sugar if too thin.
Pour the icing a piping bag or cone.
Pipe crosses on top of each bun.
Enjoy!

Video

Notes

Storage

These buns will stay fresh for 3 to 4 days.
They are best kept in an airtight container, rather than the refrigerator.
You can also freeze them in a ziplock bag for up to a month.
They are best reheated from frozen because the condensation adds moisture.

Making the dough overnight

You don't have to make these buns immediately.
You can prepare the dough - let rise for an hour
Then cover and leave in the fridge for up to 12 hours.
Remove from the fridge, punch down the dough.
Shape the buns - cover and leave at room temperature
This second rise will take longer because the dough is chilled - about 60 to 90 minutes depending on the temperature.
As a guide they should be about double in volume.
Pipe the cross and bake in the preheated oven as directed in the recipe above.

Freezing instructions

For make-ahead or freezer-friendly dinner rolls.
Bake the buns as given in this recipe.
Let them cool completely.
Once cooled place them in an airtight freezer-safe ziplock bag.
For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.

Optional add-ins

I've use raisins and cranberries but you can also use other dried fruits like dried apricots, dates .
Nuts are a great addition to hot cross buns as well
Apart from cinnamon a pinch of pumpkin spice, gingerbread spice, all spice are great too.

Adapted from my recipe for Dinner rolls

Nutrition