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–+ servings

Soft Cross Buns

Discover the joy of baking Soft Hot Cross Buns, a springtime and Easter tradition. Perfectly spiced, tender, and sweet, these buns are ideal for sharing with family and friends.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12 buns
Calories: 190kcal
Cost: $10

Equipment

  • Bowl
  • Measuring cups and spoons
  • Whisk
  • Baking sheet
  • Parchment paper

Ingredients

  • 325 g All-purpose flour
  • 150 ml Whole milk
  • 50 g Granulated sugar
  • 2 tsp Instant yeast
  • 0.5 tsp Cinnamon powder
  • 0.5 tsp Ground allspice
  • 0.75 tsp Salt
  • 40 g Unsalted butter softened
  • 1 Large egg lightly beaten
  • 75 g Raisins
  • 3 tbsp All-purpose flour for the cross
  • 2 tbsp Water for the cross
  • 100 g Powdered sugar for the glaze
  • 1-2 tbsp Water for the glaze

Instructions

  • In a bowl, combine warm milk and granulated sugar. Sprinkle the instant yeast on top and let it sit for 5-10 minutes until it becomes foamy.
  • Add all-purpose flour, cinnamon, allspice, salt, softened butter, and lightly beaten egg to the yeast mixture. Mix until a dough forms.
  • Knead the dough for 5-7 minutes until smooth and elastic. Incorporate raisins during kneading.
  • Place dough in a greased bowl, cover with a towel, and let rise for 1-1.5 hours or until doubled in size.
  • Punch down the dough, divide into 12 pieces, shape into balls, and place on a lined baking sheet. Cover and let rise for 30-45 minutes.
  • Preheat oven to 375°F (190°C).
  • Make the cross paste by mixing 3 tablespoons of flour with 2 tablespoons of water to form a thick paste.
  • Pipe crosses on top of the buns using a piping bag or ziplock bag.
  • Bake buns for 15-20 minutes or until golden brown.
  • While baking, whisk powdered sugar with 1-2 tablespoons of water for glaze; brush it on warm buns after removing from oven.

Notes

For sweetness, use dried cranberries or apricots instead of raisins. Store buns in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze individually wrapped buns for up to 3 months. Reheat before serving for the best texture.

Nutrition

Calories: 190kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg
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