Fluffy, sweet Hot Cross Buns are an Easter delight! This recipe yields tender, pillowy rolls that are spiced with orange zest, cinnamon, and cardamom. Each roll is sweetened with honey and brown sugar. Brush them with a warm apricot glaze when they are fresh from the oven for a dose of wonderful sweetness and flavor.
This post was originally published 9/10/2014. It’s been updated with fresh content, new photos, and a revamped recipe.
After experimenting in the kitchen over the last few months, I’ve learned that yeast is truly nothing to be afraid of. I’m becoming more and more comfortable with this delicate living organism.
The possibilities are endless when it comes to working with yeast.
If you’re in the mood, you can make a batch of sweet, super soft and fluffy buns like these hot cross buns.
It’s not hard to make bakery-style buns at home. Trust me. If you have a stand mixer, it’s even easier!
The most important thing you need is patience. If you can manage that, you will be good to go.
Start your dough by combining warm water and yeast. I always dissolve the yeast before adding it to the flour. This a great habit to form because you can easily tell if the yeast is good or not without wasting an entire recipe.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
Once you know that your yeast is in working order, add it to warm milk, honey, and orange zest. This all gets mixed with a little flour that has been spiced salt, cinnamon, and cardamon. Mix in some butter, eggs, vanilla, raisins, and more flour.
Once the dough comes together, use the dough on your stand mixer and beat the dough on medium speed for four minutes. It should be smooth and no longer tacky.
Place it in a large mixing bowl that has been sprayed lightly with cooking spray. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 hour.
Check to see if it has risen enough by pressing two fingers into the dough. If the indentation remains, that means the dough has risen enough.
Punch the dough down and divide it into 12 equal portions. Roll each portion into a ball and arrange them on a lightly greased baking sheet. Cover and let the balls rise for about 45 minutes. They should rise to be about double their size.
Brush the tops of the buns with egg wash so they’ll turn a lovely shade of golden brown during baking. Mix flour and water to form a paste and pipe the classic cross over each bun.
Bake the buns for about 25 minutes. They will make your house smell amazing!
As soon as you pull the buns from the oven, brush the tops with warmed apricot jam that has been strained. The apricot flavor melds so wonderfully with the spices in the buns.