Wholesome, fruity, and lightly sweet, Hot Cross Buns are a traditional yeast bun with a beautiful flavor of cinnamon, cloves, orange zest, rum, and more. Enjoy these timeless treats at Easter, or anytime!
Prep Time25 minutesminutes
Cook Time20 minutesminutes
Additional Time2 hourshours
Total Time2 hourshours45 minutesminutes
For the Dough
¼cuprum, or apple juice
1 ½cupgolden raisins
1 ¼cupswarm milk
4 ½cupsall purpose flour, or bread flour
½teaspoonfreshly grated nutmeg
6tablespoonsbutter, room temperature
2large eggs, plus 1 egg yolk (save the white for the top)
For the Egg Wash
1tablespoonmilk or water
For the Piped Crosses
½cupall purpose flour
1teaspoongranulated white sugar
For the Glaze
½cupconfectioners sugar, sifted
Combine the rum and raisins together in a bowl and heat in the microwave until very hot. Allow to sit for 15 minutes.
In a bowl, combine the yeast, brown sugar, granulated sugar, and the warm milk. Stir well and let sit till frothy. (If it doesn’t get frothy, your yeast is dead and you will need to begin again with new yeast.) If your yeast is fresh, you can skip this step altogether and move to step 3.
Add the yeast mixture along with the flour, cinnamon, allspice, cloves, nutmeg, salt and orange zest to the bowl of a stand mixer and combine.
Add the butter and eggs to the mixer and mix with the paddle until combined. Add the raisins and rum and combine.
Using the dough hook attachment, knead the dough for about 5 minutes on 2 speed. The dough is ready when it is stretchy and smooth.
Gather the dough in your hand and form a ball, then place back in the bowl. Cover with a tea towel or plastic wrap. Place in a warm place and let it rise till doubled in size, about an hour.
Spray a baking pan with cooking spray. Remove the dough and divided into two equal pieces, divide each piece into 6 equal pieces, or 12 total.
Take each piece of dough and roll it into a ball, then place in the pan.
Combine the egg white and milk and brush over the tops of the rolls. Cover with a tea towel and let rise until doubled.
Mix the flour, sugar, water and vanilla together in a small bowl. Place in a piping bag with a small circle piping tip, or use a ziplock bag instead. Then clip off the very end of the bag to create a very small hole.
Preheat the oven to 350°F.
Starting near the bottom of one side of a roll, slowly pipe a small line across the roll to the bottom of the other side. Turn the roll to make a cross and pipe another line across the roll making the X in the middle. Repeat piping over each roll.
Place the pan in the oven and bake for 20 minutes until the rolls are golden. Allow the rolls to cool for 10 minutes.
In a small bowl, combine the confectioners sugar, milk, and vanilla. Spoon the glaze over the warm rolls and serve.