Hot Cross Buns
- Rose Huxford
- Mar 14, 2024
- 3 min read
Updated: Apr 15
In my household, Hot Cross Buns are a beloved treat during Easter. The 'Cross' on top symbolizes the cross of Jesus, which is why they are traditionally consumed on Good Friday. The combination of spices, dried fruits, citrus zest, and apples offers a delightful mix between a dinner roll and a sweet pastry. These buns can also be made Gluten Free and Dairy Free.
A couple of days before Easter, I start preparing treats for my family. In recent years, I’ve included Hot Cross Buns in my repertoire after realizing how tasty and easy they are to make. My version is a bit different from the Paul Hollywood recipe I originally learned. However, I’ve modified and simplified it to create a healthier version that is less sweet but still very flavorful.
Hot Cross Buns
Oven temp: 425 degree F
Yields: 12 buns
Prep-time: 10 minutes
Total rise-time: 3 hours
Bake-time: 30-40 minutes
Ingredients
1 cup oat milk, or whole milk
4 tbsp unsalted butter, or dairy free butter
4 cups all-purpose flour, or GF 1-for-1 baking flour, plus extra for dusting
1/3 cup monk fruit sweetener, or cane sugar
1 tsp salt
2 tsp ground cinnamon, I use Ceylon cinnamon
1 1/2 tsp allspice
1 packet fast action yeast
1 egg, room temperature
2 tsp pure almond extract
1 tsp pure almond extract
1 whole lemon zest
1 whole orange zest
1/2 apple, I used granny smith's, cored and finely diced
1 cup mix dried fruits
unflavored oil for greasing bowl and baking dish pan
Cross Topping
1/3 cup flour
~ 4-5 tsp water
Glaze Topping
1/4 cup squeezed fresh orange juice
2 tsp honey
Directions
Using a stand mixer and using the dough hook , combine flour, monk fruit sweetener, salt, ground cinnamon, allspice, yeast, orange and lemon zests. Turn on the mixer to blend the ingredients, then make a well in the center. If you are using your hands, whisk everything in a large bowl, make a well in the center and set it aside.
In a small pot on medium to low heat, pour the oat milk and add the butter. Melt the butter and warm the milk until just steamy. Leave to cool until luke warm, then add the almond and vanilla extracts. Stir.
Pour the milk mixture into your dry mixture, then add the egg. Turn on your stand mixer and beat on medium speed for about 3-5 minutes, until the ingredients form a sticky dough. If you're using your hands, bring the mixture together by kneading it inside the bowl until it forms a ball. It will be a very wet dough.
Tip the dough onto a lightly floured surface, (you may need extra flour to help knead the dough) and knead the mixed fruit and diced apples into the dough. You will need to have patience and keep kneading while blending the fruit into the dough until there's no more fruit left on the counter.
Lightly grease a large bowl and place the dough in the center. Lightly spray plastic wrap and cover the bowl with the greased side facing downward. Cover with a tea towel in the warmest spot in your house for about 1.5 hours, or until doubled in size.
After the dough has doubled, turn the dough out onto a lightly floured surface and divide the dough into 12 equal parts. You may need to cut bits and pieces from each piece to have roughly equal sizes. Carefully shape each piece into small tennis balls.
Lightly spray a large deep baking dish and start adding your dough balls leaving about 1/2 inch to 1 inch apart. Cover with the same greased plastic wrap and allow them to rise for another 1.5 hours.
Pre-heat the oven to 425 degree F.
For the topping: to a small dish, add the flour and the water 1 tsp at a time until it forms a paste. You don't want the consistency to be too thick or too runny. Spoon mixture to a resealable bag or a piping bag, snip a corner tip and pipe over the dough balls. Start going horizontal, then vertical, to form the 'Cross.'
Bake for about 30-40 minutes, or until golden brown.
Once the buns are finished baking, make your glaze right away. In a small bowl add your honey and fresh orange juice. Heat in the microwave for about 10 seconds. Then use a pastry brush to coat the glaze over the buns. Allow to cool. You can also sprinkle sesame seeds or dust some powder sugar.
Enjoy! Note: If you plan on making this the day before, stop at step 5 and place your bowl in the fridge. Then, the next day, proceed with the rest of the steps.
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