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British Hot Cross Buns

Rated as 3.77 out of 5 Stars
11

"A hot cross bun recipe for stand mixers, these are light and perfectly seasoned."
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Ingredients

3 h 45 m servings 224
Original recipe yields 12 servings (12 buns)

Directions

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  1. Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
  2. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
  3. Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
  4. Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
  5. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake buns in the preheated oven until deep golden brown, about 15 minutes.
  8. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
  9. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Footnotes

  • Cook's Note:
  • For advance preparation, bake buns, but do not apply glaze or icing. Freeze. When ready to serve, defrost at room temperature (about 20 minutes), place on baking sheet and reheat in oven preheated to 350 degrees F (175 degrees C) for 5 minutes. Apply glaze and icing.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 224 calories; 4.8 42.4 3.9 26 124 Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. Afte...

Most helpful critical review

It all is correct in ingrediants, per se; HOWEVER --- how it is assembled is incorrect and the result is dense. They won't rise correctly and, if the originator does not have this problem, they...

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It all is correct in ingrediants, per se; HOWEVER --- how it is assembled is incorrect and the result is dense. They won't rise correctly and, if the originator does not have this problem, they...

I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. Afte...

These are like the ones I grew up with; good favors and nice sweet traditional treats for Easter. Got lots of favorable comments when I served them.

Followed the instructions, and they didn't rise and were too dense. Edible w/ lots of icing I guess.

I used water instead of milk..came out perfectly

Taste is very good. I made these as directed except for exchanging 1/2 of the currants for sultanas. Like many, I had problems with rising. It took 3 hours for each rise to not quite double. I ...

I loved this a lot, and the only change I made was I didn't have any vanilla pudding so I used chocolate. Still great and I will definitely make it again!

We all loved these! they were UNBELIEVABLY delicious. I made two changes: I used homemade candied lemon peel rather than mixed citrus peel and I dried dates instead of currants. They did not r...

The flavor is great, but the texture is poor. I wish I would have read other comments before I tried to proof the yeast. The yeast mixture bubbled, but the dough barely rose. My advice would ...