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Easy Hot Cross Buns Recipe with Soft Spiced Glaze for Perfect Easter Treats

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Soft, fluffy hot cross buns with a gentle spicy kiss and a sweet, sticky glaze. Perfect for Easter or any cozy morning treat.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 ¼ cups (300 ml) whole milk, warmed (about 110°F/43°C)
  • ½ cup (100 g) granulated sugar
  • 4 tablespoons (56 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice or clove (optional)
  • 1 cup (150 g) raisins or currants, soaked in warm water for 10 minutes and drained (optional)
  • ½ cup (60 g) all-purpose flour (for crosses)
  • About ⅓ cup (80 ml) water (for crosses)
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2–3 tablespoons (30–45 ml) milk (for glaze)
  • ¼ teaspoon ground cinnamon (for glaze)
  • Pinch of ground cloves (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over the top and stir gently. Let sit for 5–10 minutes until foamy and bubbly.
  2. Mix the dough: Add melted butter, eggs, salt, cinnamon, nutmeg, and allspice to the yeast mixture. Stir to combine. Gradually add about 3 ½ cups (420 g) flour, mixing until a sticky dough forms. Knead with stand mixer dough hook for 6–8 minutes or by hand on a floured surface for about 10 minutes until smooth and elastic. Add more flour if necessary, keeping dough slightly tacky.
  3. Incorporate raisins: Fold in drained raisins or currants evenly throughout the dough.
  4. First rise: Place dough in a lightly oiled bowl, cover with damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
  5. Shape the buns: Punch down dough gently. Divide into 12 equal pieces (about 3 oz / 90 g each). Shape each into a smooth ball and arrange on a parchment-lined baking sheet, leaving about 2 inches between buns.
  6. Second rise: Cover buns loosely with kitchen towel and let rest for 30–40 minutes until puffy but not quite doubled.
  7. Make the cross paste: Mix ½ cup flour and about ⅓ cup water until thick but pipeable. Transfer to a small zip-top bag, snip a corner, and pipe crosses on top of each bun.
  8. Bake: Preheat oven to 375°F (190°C). Bake buns for 18–20 minutes until golden brown and cooked through.
  9. Prepare the glaze: While buns bake, whisk powdered sugar, milk, cinnamon, cloves, and vanilla until smooth and pourable.
  10. Glaze the buns: Brush buns generously with glaze immediately after baking to soak in and keep moist.
  11. Cool and enjoy: Let buns cool on a wire rack for at least 15 minutes before serving.

Notes

Use warm milk (about 110°F) to activate yeast properly. Knead dough until smooth and elastic but keep it slightly tacky for tender crumb. Let dough rise slowly in a warm, draft-free spot. Brush glaze immediately after baking for best moisture and flavor. Store buns in airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: hot cross buns, Easter buns, spiced buns, soft glaze, cinnamon buns, yeast buns, holiday baking

Find it online: https://evabakery.com/easy-hot-cross-buns-recipe-with-soft-spiced-glaze-for-perfect-easter-treats/