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Hot Cross Buns

Last year I made hot cross buns, I liked them so much that they have become an Easter tradition. The recipe I made last year was really good,  but I’m always on the hunt for one that could be better. I use King Arthur Flour and love their recipes. My go to dinner rolls are from their site and they are the best, last years hot cross buns were also a King Arthur recipe.  In reading over this recipe I noticed that there is very little rising time involved, 45 minutes for the first rise and 20-30 minutes for the second rise, thats it. I chose to make them on a warm day to make the rise that much easier. The dough comes together quickly, it’s a very wet dough and now I know why they say to use a scoop and plop them in muffin tins, it does give the option of making them free form in a round pan (I chose that option). If you make them be warned the dough is hard to handle, it’s very sticky and soft. I first oiled my hands to try to form the balls and then changed to flour and let me tell you my hands were a sticky mess. I can deal with that but it makes forming the dough balls difficult. The recipe makes 18, I made them larger and it yielded 14. They also are not exactly round, sort of mishapen but they are very soft and fluffy.

Both recipe’s are similar in technique, I like the use of potato flour in these rolls, potato always yields a very soft moist roll, the flavor is good, however I liked the look of the other rolls I made more. Maybe I will play around with this recipe and see if I can’t get them to look better because they sure are delicious. So pillowy soft, a wonderful recipe and after tasting them I forgot about the sticky messy dough.

Ready to rise

Hot Cross Buns

Recipe from King Arthur Flour site

1 cup raisins, golden raisins or dried fruit (I used mixed dried fruit soaked in rum)

2 tbs rum or water

3 3/4 cup all purpose flour (Because the dough was so wet I added 3 tbs of flour to make it cohesive)

2 1/2 tsp baking powder

1 1/4 tsp salt

1/4 cup potato flour or potato flakes

1/3 cup sugar

2 1/2 tsp instant yeast

1/2 tsp cinnamon

1/2 tsp nutmeg (next time I will use 1/4 tsp nutmeg and 3/4 tsp cinnamon)

1/4 tsp allspice

2 large eggs

4 tbs melted butter

1 3/4 cup lukewarm water

Glaze (Optional but recommended)

1/3 cup sugar

4 tsp water

1 tbs vanilla extract

Icing for cross

1 1/4 cup confectioners sugar

2 tbs soft butter

1/2 tsp vanilla extract

1 tbs cream or milk

  1. Mix together the raisins and rum or water in a non-reactive bowl. For best absorption, use a microwave-safe bowl, cover the bowl, and heat for 1 minute, or until the mixture is simmering. Remove from the heat, and set aside to cool to lukewarm.
  2. Whisk together all of the dry ingredients in a mixing bowl.
  3. Stir in the Princess Cake Flavor (if you’re using it), eggs, water, melted butter and the raisin mixture (including any remaining soaking liquid), then beat at high speed for 1 minute. The dough will be cohesive, but not smooth; that’s OK.
  4. Cover the bowl and let the dough rest/rise in a warm place for 45 minutes; it’ll get a bit puffy, but won’t really increase much in size.
  5. Preheat your oven to 400°F. Lightly grease 18 muffin cups. If you have just one 12-cup muffin pan, use aluminum foil cups for the remainder of the dough; or make free-form buns, and place them in an 8″ round cake pan.
  6. To make the glaze: Stir together the glaze ingredients in a microwave-safe bowl, then heat in the microwave until the sugar dissolves when you stir the mixture. Set aside to cool for a couple of minutes.
  7. Use a muffin scoop or 1/4-cup measure to fill the muffin cups; each should be about 3/4 full. If you have a scale, use about 77g (2 3/4 ounces) dough in each cup.
  8. Brush the lukewarm glaze atop the shaped buns.
  9. Let the buns rise, covered, for 20 to 30 minutes, until they’ve risen just over the top of the cups.
  10. Bake the buns for 20 minutes, until they’re a light golden brown. Remove them from the oven, and quickly turn them out of the pans onto a rack; if you wait too long, the glaze will cause them to stick.
  11. Allow the buns to cool for 10 minutes before icing.
  12. To make the icing: Combine all the icing ingredients in a small bowl and beat until thick.
  13. Use a pastry bag and tip to pipe thick crosses onto the buns. If you don’t have a pastry bag, fill a sturdy plastic bag with the icing, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the frosting onto the buns.
  14. Store, well-wrapped, for 2 days at room temperature, or freeze for up to a month.

 

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55 Comments Post a comment
  1. I seldom make rolls these days but I am willing to give it a try with these delicious looking rolls you made. I appreciate soft and moist homemade rolls even if they are not perfectly shaped.

    April 12, 2017
    • I don’t eat bread although I did take a bite of these, quality control you know. They are worth making, absolutely delicious. Thanks so much Gerlinde and Happy Easter.

      April 12, 2017
      • Quality control! Love it! They turned out lovely. Enjoy the holiday.

        April 13, 2017
  2. So lovely Suzanne!

    April 12, 2017
  3. They looks so pretty. You know I have never had Hot Cross Buns. I really need to try these. Thanks for the share Suzanne. Happy Easter!

    April 12, 2017
    • They are wonderful, the spice and that buttercreamy cross makes them like a dessert. Thank you so much.

      April 12, 2017
  4. Very nice indeed

    April 12, 2017
  5. I’m enjoyed reading about this Easter tradition Suzanne. Love your buns! I’ve never seen or used potato flour – good to know this healthy option got bake with.

    April 12, 2017
    • Thank you so much Eartha, the buns are lovely and the potato flour makes them nice and moist. You don’t taste it but know it’s there by the results of the bread. Thank you so much.

      April 12, 2017
  6. Yum-Happy Easter!

    April 12, 2017
  7. What a beautiful Easter tradition ! They are wonderful – and … what a temptation ! 🙂 Merci Suzanne, bises avec mes amitiés – merci pour ta recette et les photos – france

    April 12, 2017
    • Merci merci, joyeuses Pâques!! Thank you so much the rolls are delicious, and wonder if they have in France? They are very British. Have a joyous holiday, kiss kiss!!

      April 12, 2017
  8. Happy Easter !!!

    April 12, 2017
  9. Reblogged this on sed30's Blog and commented:
    Hot x buns mmmmmmm

    April 12, 2017
  10. I would eat anything that comes out of your kitchen, so I wouldn’t worry about the shape of them. They look beautiful in my eye, as me and flour don’t get a long so well in the kitchen. Happy Easter Suzanne!

    April 12, 2017
    • Thank you so much Kathryn, the shape bothers me a lot but they are really really good. Happy Easter Kathryn.

      April 12, 2017
  11. Suzanne, these rolls look scrumptious! I’m a fan of King Arthur flour and their recipes, too (their cookie baking book is terrific!). Wishing you a very happy Easter!

    April 12, 2017
    • Hi Hannah, oh I am so happy to see you. I have to check out your blog as I think I may have seen a recent post. Hope you are well, it’s been a while. I think King Arthur flours are the best. I have been using their flour exclusively for many years and it never disappoints. Thank you again Hannah and yours a very Happy Passover.

      April 12, 2017
  12. These look so good Suzanne! I have my mind set on Hot cross buns as well for this Easter. But I am not sure if I have potato flour. Might have to skip that and hopefully it still works… the flavors sound amazing with that nutmeg in it!!
    Happy feasting on Easter dear friend!!
    Love
    Sonal

    April 12, 2017
    • Hi Sonal, you can use potato flakes you know the kind that come in a box and people use them to make mashed potatoes. I got my potato flour from King Arthur. They are wonderful and I was thinking adding cardamom and maybe even garam masala would be a really interesting twist for these rolls. Thank you so much.

      April 12, 2017
  13. Have a wonderful Easter Sweet Suzanne. xxx Gigantic Hugs xxx

    April 12, 2017
  14. Lovely Hot Cross Buns Suzanne, Have a wonderful Easter.

    April 13, 2017
  15. They look so tasty, thanks so much for sharing!

    April 13, 2017
  16. They look and sound like they were worth the sticky mess! 😉 Happy Easter, Suzanne.

    April 13, 2017
    • They did turn out well Josette and made all the sticky mess worth it. I’m wondering if I used more flour to shape if it would effect the texture, have to give it a try. Thanks so much and Happy Easter.

      April 13, 2017
  17. These look gorgeous and delicious, Suzanne. But of course that’s no surprise. 😀 I hope your Easter is lovely. Mega hugs.

    April 13, 2017
  18. Suzanne, I just squeeze an hour from my busy housework and going to make Easter hot cross buns as well. Love yours and love to have one before I make mine, hehe. 🙂
    Have a happy Easter holiday!

    April 14, 2017
    • Hi Mochi, I’m so glad that you took a little break and stopped by. Happy Easter to you and your family!!

      April 14, 2017
  19. Reblogged this on hocuspocus13 and commented:
    jinxx✨xoxo

    April 14, 2017
  20. I was in search of Hot Cross Buns…

    And look who I found ✨

    April 14, 2017
  21. I’ve never made hot cross buns. But I am hosting Easter for part of my family this year (and I just realized thanks to your post that I don’t have any buns or rolls or anything planned). This seems like some sort of sign to make them!

    April 14, 2017
    • Hello Sarah, Choppy and Schooner, Thank you so much. The buns are easy to make and quite delicious even though the dough is pretty unmanageable. I still have some in the freezer I will see how well they do once thawed out. Hope you had a lovely Easter holiday and thanks again.

      April 19, 2017
      • Funny enough, a few hours after I posted this, I went to my mom’s house and she offered me some hot cross buns she had bought!

        April 20, 2017
  22. These Hot Cross Buns look so good-I think about trying to make them every Easter, but I never seem to have enough time! They’re such a nice traditional touch.

    April 14, 2017
    • They are easy Nancy, love the spicing and how soft and fluffy they are. Hope you had a wonderful Easter holiday and thanks so much.

      April 19, 2017
  23. Printed this off to try (love your corrections!). Beautiful job Suzanne. And happy Easter to you and yours!

    April 14, 2017
    • Happy Easter Lindy, thanks it’s a really nice recipe I do want to manage the sticky dough however. One day I will re make and see how to do that, if you have any tips let me know.

      April 19, 2017
  24. I’m so impressed that you make your own hot cross buns. Happy Easter!

    April 16, 2017
    • Thank you so much, I’ve never had them commercially prepared, it’s funny before a few years ago I had never had one before. I feel now like I was missing out because they are delicious.

      April 19, 2017
  25. Hi Suzanne– these look exquisite! I’ve never used potato flour– (but my kids love potato bread from the market– same thing??) — glad you put the recipe up. Is it too late to make them now that Easter has come and gone?? hope you are doing well blog-buddy. I always like to check in to see what you are cooking… xo

    April 19, 2017
    • This is my first time using potato flour Rhonda, I usually use boiled, mashed potato in my dinner rolls. Hope all is well with you I don’t know how you do it, you always manage to post some fantastic recipes one after the other, each one different and inspired. Have a wonderful week and weekend.

      April 19, 2017
      • Hi Suzanne– potato dinner rolls??! Is that on your blog? You are opening up a whole new baking arena for me… Bread and butter is my biggest food weakness–along with too much HGTV and chocolate! hugs friend!

        April 22, 2017
      • Hi Rhonda yes they are in the blog. Potato dinner rolls its the best recipe and one of my weaknesses as well! Have a glorious day 🌎

        April 22, 2017
      • I’m off to look the up Suzanne!!

        April 22, 2017

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