Hot Cross Buns

Hot Cross Buns are a tradition yeast style spiced bun made with either raisins, currents, or another dried fruit.

Course Breakfast or Brunch, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 318kcal

In a large mixing bowl of a stand mixer, add the warm water and apple cider. Add the yeast and stir with a spoon. Let sit for 5 minutes.
Add the dough hook to the stand mixer. Add the eggs to the yeast mixture.
Add the buttermilk, flour, sugar, salt, cinnamon, and nutmeg and combine with the dough hook.
Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the softened butter and combine until you have a smooth dough. The dough will be very sticky.
Fold in the dried cranberries with a rubber spatula.
Place the dough on a floured work surface and knead the dough until smooth. Use a plastic bench scraper to easily remove the dough from the bowl. Shape into a round.
Spray the mixing bowl well with cooking spray. Place the shaped dough back into the greased bowl. Cover with plastic wrap. Let rise in a warm area for about 1 hour or until doubled.
Divide the dough into small balls, about 3 ¾ ounces each. It should make about 14-15 rolls. Shape them into rounds and place on a Jelly roll pan, lined with parchment paper. Or place in a 9x13-inch baking dish that has been sprayed with cooking spray.
Cover the baking dish or pan with plastic wrap and let rise for about 30 minutes to 1 hour. They will be touching each other.
Preheat the oven to 375 degrees F. Use a pastry brush to brush the buns with egg wash.
Bake in the oven for 20-22 minutes or until golden brown. Remove from the oven to cool. Let cool completely.

Whisk together the icing ingredients in a small bowl. Once the buns are completely cool, pipe the icing in a cross pattern on each bun.

Add zest from one large orange for more fresh flavor.

Refrigerate yeast to maintain freshness!

Plump dried fruit in hot water before adding to your recipe.

Warm the mixer bowl hot water before making dough. This will make the mixer bowl warm to help let the dough rise easily.

Hot Cross buns using instant yeast:

Stir in just enough of the remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.

Cover with a towel; let rest for 10 minutes.

Divide the dough into small balls, about 3 ¾ ounces each. It should make about 14-15 rolls; shape into balls using your hands.

Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size, about 30-45 minutes.

Follow instructions above for baking.