Hot Cross Buns
Recipe for Hot Cross Buns a traditional Good Friday baked sweet bread. This version is a twist on the original with vanilla, cinnamon, and cardamom flavored buns, raspberry piping and a honey glaze. Buns will stay fresh at room temperature for 2 days or refrigerate for up to 6 months.
Servings 12 buns
Calories 353kcal
Ingredients
Dough
- 4 and ½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 and ½ teaspoon cardamom
- ¼ cup warm water 110-115°F
- 2 ¼ tsp active dry yeast
- 1 tsp raw organic sugar
- 1 ¼ cup vanilla almond milk
- 2 Tbsp honey
- 2 Tbsp vanilla
- ⅓ cup butter melted
- 2 large eggs
Egg Wash
- 1 egg beaten with a fork
Piping
- ½ cup all purpose flour add more if need to thicken
- 3 Tbsp Raspberry preserves
- 6 Tbsp water
Glaze
- 3 Tbsp Honey
- 1 tsp water
Instructions
Dough
- Whisk together sifted flour, sugar, cinnamon, cardamom and salt in a medium bowl.
- In a separate bowl mix together melted butter, almond milk, honey, and vanilla.
- Set both bowl aside.
- In bowl of stand mixer, add warm water, I tsp of raw sugar, and yeast. Stir together gently with spoon and let sit 5-10 min until foamy.
- Once yeast is ready, pour in milk mixture and combine on medium speed with paddle attachment. Add in the two eggs and mix again.
- Switch to dough hook attachment and at medium speed slowly spoon in flour mixture.
- Dough should start to form. Make sure not sticky but smooth texture.
- Remove dough from mixer and place in a lightly greased bowl. Cover with plastic wrap and set in a warm place for one hour to allow dough to ride and double in size.
- Spray or line a 9x13 rimmed pan.
- Remove dough and place on a lightly floured surface.
- Punch down dough to remove excess air.
- Cut into 12 equal pieces.
- Roll each piece into a ball.
- Place balls in 4X3 rows almost touching onto the pan.
- Cover with a tea towel and set aside for an additional 30 minutes to puff.
- During this time make your raspberry piping.
- Brush the surface of the puffed buns with egg wash before piping.
Piping
- Stir together raspberry preserves, flour, and water until a thick pink paste is formed.
- Transfer paste to a piping bag. Using either a Wilton #10 piping tip or cut just the very tip off the end of the bag.
- In a smooth continuos motion pipe cross pattern across rolls. Start from the top of each row and cover all buns in that row at once.
Bake and Glaze
- Bake at 375 F for 20-25 minutes or until golden brown.
- Remove Hot Cross Buns from the oven and while hot immediately brush on honey glaze.
- Set aside to cool for 10-12 min before serving.
Notes
Raspberry preserves can be substituted with other fruit flavors or just use water plus flour for traditional white crosses.
Nutrition
Calories: 353kcal