Description
These Hot Cross Buns are delightfully soft and filled with sweet raisins and warm spices. Their light texture and mouthwatering flavor make them a fantastic homemade treat for any occasion.
Ingredients
Scale
- 4½ cups all-purpose flour
- 1 cup warm water, divided
- 1 cup raisins
- 3 tablespoons rum (or water)
- ½ cup granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 2 teaspoons salt
- 6 tablespoons unsalted butter, melted and cooled slightly
- 3 large eggs, divided
- 1 large egg yolk
- 1 cup (4 oz) confectioners' sugar
- 3 to 4 teaspoons milk
- pinch salt
Instructions
- Measure flour and place it in the mixing bowl.
- For tangzhong, mix 3 tablespoons of flour with ½ cup warm water in a saucepan. Whisk and cook until thickened, about 2 minutes, then cool.
- Combine raisins and rum in a bowl, microwave until steaming, then let soften for 15 minutes. Drain and blot dry.
- In a stand mixer, mix sugar, yeast, spices, and salt with the flour on low speed for 30 seconds.
- In the tangzhong bowl, add remaining warm water, melted butter, 2 eggs, and egg yolk. Mix until smooth.
- Combine wet and dry ingredients, knead until you have a soft, elastic dough for 8-9 minutes, then mix in the raisins.
- If sticky, incorporate flour one tablespoon at a time until manageable. Gather the dough into a ball, place in an oiled bowl, cover, and let rise for 2-3 hours.
- Grease a 9×13 in baking pan. Shape the dough into 12 balls and arrange in the pan. Let rise for 1-1½ hours.
- Preheat oven to 350°F (175°C). Beat the remaining egg and brush the buns, then bake for 24-26 minutes until golden.
- Cool for about an hour and remove from the pan.
Notes
If the dough is too sticky, add flour gradually to make it easier to handle.
These buns can be served warm or at room temperature and go great with butter.
For a sweeter finish, drizzle a simple icing over the buns once cooled.
Nutrition
- Serving Size: 1 bun
- Calories: 194
- Sugar: 6g
- Sodium: 138mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg