Traditional hot cross buns make a nice classic holiday treat! We made these sweet buns loaded with raisins, but you could also use currants or raisins!
Prep Time: 20 minutes
Cook Time: 15-17 minutes
Total Time: 2 hours and 30 minutes (including rise time)
Serving Size: 12 buns
1/2 cup raisins, currants, or craisins soaked in 1 cup boiling water for 10 min
3/4 cup very warm milk (divided into 1/2 cup and 1/4 cup)
1/2 cup sugar plus 1/2 teaspoon sugar
1/4 cup softened unsalted butter
1/2 teaspoon salt
1 envelope active dry yeast (about 3/4 tablespoon or 2 1/4 teaspoon)
2 large eggs beaten
3 1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1-8 tsp ground nutmeg
Egg Wash-
1 egg beaten with 1 teaspoon water
Glaze-
1/2 cup powdered sugar with 2 1/2 teaspoons milk
Combine raisins and boiling water and sit for 10 min. Drain and pat dry Next, combine 1/4 cup very warm (not hot) milk, 1/2 teaspoon sugar. Sprinkle the yeast over the top. Stir and let sit at room temp until bubbly and doubled. About 10 min. In a large mixing bowl, mix 1/2 cup very warm milk with the 1/2 cup sugar, 4 tablespoons butter, and 1/2 teaspoon salt. Stir until butter is melted. Add the eggs and proofed yeast mixture. Stir in cinnamon and nutmeg. Using dough hook, or spoon, mix in the flour 1 cup at a time. Knead for 8-12 min. Dough should be smooth and elastic. Add dry raisins. Transfer dough to a large greased bowl and turn to coat. Cover and let rise until doubled. Approximately 1 1/2 hrs. Place dough in lightly floured surface. Divide into equal 12 pieces and roll into balls. Place into 9″x13″ USA PAN®. Cover and let rise half an hour until puffed. Brush with egg wash. Bake 375 degrees for 15-17 min. Remove from oven and let sit for a few minutes until warm, not hot. Mix glaze ingredients until desired consistency. Place in zip lock bag and snip end. Pipe cross shape over each bun.