Hot Cross Buns

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 195 min · vegetarian

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Ingredients

• 3/4 cup bread flour
• 1/4 cup whole milk
• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup granulated sugar
• 3/4 tbsp, softened unsalted butter
• 1, divided large eggs
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 navel orange
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup all-purpose flour
• 1/4 tbsp honey

Method (tap to check — screen stays awake)

1. Warm the milk to about 110F. In a stand mixer or big bowl, whisk the bread flour, yeast, sugar, 1 tsp kosher salt, the zest of the orange, and our hot cross spice blend — the cinnamon, allspice, nutmeg, and cloves.
2. Add the warm milk, 2 of the eggs, and the softened butter, and knead 8-10 minutes until smooth, supple, and just a little tacky.
3. Knead in the raisins and dried cranberries until evenly speckled, then cover and rise in a warm spot 75-90 minutes until doubled.
4. Punch down, divide into 12 equal pieces, and roll each into a tight ball. Arrange in a greased 9x13 pan, cover, and rise 45 minutes until puffy and touching.
5. Beat the remaining egg and brush it over the buns. Stir the all-purpose flour with 5-6 tbsp water into a thick, pipeable paste and pipe a cross over each row of buns.
6. Bake at 375F for 20-22 minutes until deep golden and 190F in the center of a middle bun. Brush the warm buns with the honey and cool at least 10 minutes before pulling apart.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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