Hot Cross Buns Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, making the buns light and fluffy.

Sugar: Adds sweetness to the dough.

Warm milk: Activates the yeast and adds moisture to the dough.

Butter: Adds richness and flavor to the buns.

Egg: Binds the ingredients together and adds richness.

Ground cinnamon: Adds a warm, spiced flavor.

Ground nutmeg: Enhances the spiced flavor profile.

Salt: Balances the sweetness and enhances the flavors.

Currants: Adds a sweet, chewy texture.

Raisins: An alternative to currants, providing sweetness and chewiness.

Water: Used to make the paste for the cross.

Apricot jam: Used for the glaze, adding a shiny, sweet finish.

When mixing the yeast with the warm milk, make sure the milk is not too hot, as this can kill the yeast. The ideal temperature is around 110°F (43°C). If you don't have a thermometer, the milk should feel warm to the touch but not hot. This ensures the yeast activates properly, giving your dough the best chance to rise and become fluffy.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though it may make the buns denser.

• active dry yeast - Substitute with instant yeast: Can be mixed directly into the dry ingredients without needing to be activated in water first.

• sugar - Substitute with honey: Provides a natural sweetness and adds moisture to the dough.

• warm milk - Substitute with almond milk: Suitable for those who are lactose intolerant or prefer a dairy-free option.

• butter - Substitute with coconut oil: Offers a dairy-free alternative with a slight coconut flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan alternative.

• ground cinnamon - Substitute with pumpkin pie spice: Adds a similar warmth with additional spices like ginger and cloves.

• ground nutmeg - Substitute with allspice: Provides a similar warm, spicy flavor.

• salt - Substitute with sea salt: Offers a slightly different mineral content and flavor.

• currants or raisins - Substitute with dried cranberries: Adds a tart flavor and a different texture.

• all-purpose flour - Substitute with rice flour: For a gluten-free option, though it may alter the texture.

• water - Substitute with milk: Adds extra richness and flavor to the dough.

• apricot jam - Substitute with orange marmalade: Provides a similar sweetness with a citrus twist.

• Allow the hot cross buns to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the buns soggy.

• For short-term storage, place the buns in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you plan to enjoy the buns within a week, store them in the refrigerator. Wrap each bun individually in plastic wrap to maintain their moisture, then place them in an airtight container.

• To freeze the buns, wrap each cooled bun tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the buns at room temperature for a few hours or overnight in the refrigerator. For a freshly baked taste, warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

• For an extra touch, brush the thawed and warmed buns with a bit of melted butter or apricot jam before serving. This will revive their delightful glaze and add a touch of shine.

• If you prefer a quicker method, you can also reheat the buns in the microwave. Place a bun on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the buns chewy.

• For a creative twist, consider slicing the buns in half and toasting them lightly. Spread with butter or your favorite fruit preserves for a delicious breakfast treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each hot cross bun in aluminum foil to prevent them from drying out.
  3. Place the wrapped buns on a baking sheet.
  4. Heat in the oven for about 10-15 minutes until they are warmed through.
  5. Unwrap and enjoy the buns with a fresh brush of apricot jam if desired.

• Microwave Method:

  1. Place a hot cross bun on a microwave-safe plate.
  2. Cover the bun with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if the bun is warm enough; if not, continue microwaving in 10-second intervals.
  5. Serve immediately for the best texture.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the hot cross buns directly on the toaster oven rack or on a small baking tray.
  3. Heat for about 8-10 minutes until they are warm and slightly crispy on the outside.
  4. Optionally, brush with a bit of melted butter or apricot jam before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Slice the hot cross buns in half horizontally.
  3. Place the buns cut-side down in the skillet.
  4. Warm for about 2-3 minutes, then flip and heat the other side for an additional 2-3 minutes.
  5. Remove from the skillet and enjoy with a spread of butter or jam.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the hot cross buns in the steamer basket, ensuring they are not touching the water.
  3. Cover and steam for about 5-7 minutes until the buns are warmed through.
  4. Carefully remove from the steamer and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the hot cross buns in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes until they are warmed through and slightly crispy.
  4. Optionally, brush with a bit of melted butter or apricot jam before serving.

• Mixing bowl: Used to combine the warm milk, sugar, and yeast, and later to mix in the melted butter, egg, cinnamon, nutmeg, and salt.

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like the ground cinnamon, ground nutmeg, and salt.

• Whisk: Helps in mixing the warm milk, sugar, and yeast until frothy, and in blending the melted butter, egg, and spices.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Stand mixer: Optional but can be used with a dough hook attachment to knead the dough until smooth and elastic.

• Dough scraper: Handy for dividing the dough into 12 equal pieces.

• Baking sheet: Used to place the shaped buns on for baking.

• Piping bag: Needed to pipe the flour and water paste into a cross on each bun.

• Pastry brush: Used to brush the melted apricot jam over the warm buns for a glossy finish.

• Oven: Preheated to 375°F (190°C) for baking the buns.

• Cooling rack: Allows the buns to cool evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can save time and effort when kneading the dough.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat the oven early: Turn on the oven while shaping the buns to save time.

Use pre-made glaze: If in a hurry, use a store-bought apricot jam for glazing.