Easy Hot Cross Buns

5 from 1 vote

Celebrate Easter weekend with these deliciously easy Hot Cross Buns. They've got all the bright flavors lemon and spice as well as two colors of raisins.

Prep Time2 20

Cook Time20

Total Time2 40

Course: Bread, Breakfast, Dessert

Cuisine: American, English

Servings:

Calories: 249kcal

Author: Jessica Fisher

Ingredients

Dough

1 cup milk warmed if not using bread machine
½ cup butter melted if not using bread machine
½ cup granulated sugar
1 tablespoon active dry yeast
2 egg beaten
3 cup bread flour
1 cup whole wheat flour
1 lemon , zested
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ cup raisins
¼ cup golden raisins

Glaze

1 cup powdered sugar
1 to 2 tablespoon lemon juice

US Customary - Metric

Instructions

To make the dough in a bread machine:

Combine all dough ingredients in the pan of your bread machine according to the manufacturer’s directions. This is usually liquids first and then the dry ingredients, adding the yeast last. Set on the dough cycle and start the machine.
1 cup milk, ½ cup butter, ½ cup granulated sugar, 1 tablespoon active dry yeast, 2 egg, 3 cup bread flour, 1 cup whole wheat flour, 1 lemon, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ cup raisins, ¼ cup golden raisins
After the machine has been going for a few minutes, open the lid and scrape down the sides of the pan with a rubber spatula. You want to make sure that all the ingredients get incorporated into the dough. Sometimes the paddle can't reach the bits in the corners.
Some bread machines suggest that you add the fruit later in the process. The machine will beep when it's time to add the raisins. I've done it both ways - add them at the start and halfway through and both seem to work.

To make the dough in a stand mixer:

In the bowl of a stand mixer, combine the milk, butter, granulated sugar, and yeast. Allow this mixture to sit for five minutes while the yeast proofs. It will start to foam and bubble.
1 cup milk, ½ cup butter, ½ cup granulated sugar, 1 tablespoon active dry yeast
Add in the eggs, flours, the lemon zest, salt, cinnamon, nutmeg, ginger, and raisins. Stir with the dough hook until the dough comes together.
2 egg, 3 cup bread flour, 1 cup whole wheat flour, 1 lemon, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ cup raisins, ¼ cup golden raisins
Increase the speed to knead and knead the dough until a dough ball forms around the hook. The dough will still be sticky.
Place the dough in a greased bowl and allow to rise until doubled in bulk, about an hour.

To make the dough by hand:

In a large mixing bowl, combine the milk, butter, granulated sugar, and yeast. Allow this mixture to sit for five minutes while the yeast proofs. It will start to foam and bubble.
1 cup milk, ½ cup butter, ½ cup granulated sugar, 1 tablespoon active dry yeast
Add in the eggs, flours, the lemon zest, salt, cinnamon, nutmeg, ginger, and raisins. Stir with a wooden spoon until the dough comes together.
2 egg, 3 cup bread flour, 1 cup whole wheat flour, 1 lemon, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ cup raisins, ¼ cup golden raisins
Turn the dough out onto a floured surface and knead the dough until it's smooth and elastic.
Place the dough in a greased bowl and allow to rise until doubled in bulk, about an hour.

To form the buns:

When the dough is ready, transfer it to a lightly floured surface. Divide the dough into 16 equal parts.
Line a baking sheet with parchment paper.
Form each dough piece into a tight round and place them on the prepared baking sheet. Cover loosely with a tea towel and allow to rise for 60 minutes or until doubled in size.
Preheat the oven to 350 degrees. Cut a cross into the top of each roll and bake the rolls for 20 minutes or until lightly browned. Cool the rolls on a wire rack.
In a small mixing bowl, combine the powdered sugar and enough lemon juice to make a thick icing. Stir in the zest from the remaining lemon. Spoon or pipe the icing into the crosses of each cooled bun. Allow the icing to set and serve.
1 cup powdered sugar, 1 to 2 tablespoon lemon juice

Notes

Store baked rolls in an airtight container for up to 3 days. Nutritional values are approximate and based on 1 bun.

Freezer instructions:

Once the buns have baked and cooled on a rack, wrap them tightly in a ziptop freezer bag, removing all air. Store in the freezer until 8 hours before serving.

Thaw at room temperature. If you like you can refresh them in a 350 degree oven for 5 minutes. Once they've cooled a bit you can pipe with the frosting.

Nutrition