Old-Fashioned Hot Cross Buns
Soft, spiced yeasted buns with cinnamon, nutmeg, allspice, and orange zest, studded with plump currants and finished with a honey glaze. A Good Friday tradition passed down from Nana Ruth.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 12 buns
Ingredients
- 1 cup whole milk, warmed to 110 degrees F
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/3 cup granulated sugar
- 4 tablespoons butter, softened
- 1 large egg
- 3 1/2 cups all-purpose flour plus more for kneading
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon orange zest
- 2/3 cup dried currants or raisins
- 1/2 cup powdered sugar for the crosses
- 2 tablespoons milk for the crosses
- 2 tablespoons honey for the glaze
Instructions
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Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit for 5 to 10 minutes until foamy.
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Add the remaining sugar, softened butter, and egg to the yeast mixture. Stir to combine.
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In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and allspice. Add the wet ingredients and stir until a shaggy dough forms.
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Turn out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Knead in the orange zest and currants during the last minute.
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Place in a greased bowl, cover with a towel, and let rise for about 1 hour until doubled in size.
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Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and arrange in a greased 9x13 baking dish. Cover and let rise for 30 to 40 minutes until puffy.
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Preheat oven to 375 degrees F. Bake for 18 to 20 minutes until golden brown.
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Brush the hot buns with honey immediately out of the oven.
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Mix powdered sugar and milk to make a thick icing. Pipe crosses on top of each bun once they have cooled slightly.