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A delicious plate of Hot Cross Buns from Scratch

Best Viral Hot Cross Buns Recipe from Scratch That Went Crazy on Pinterest

These hot cross buns from scratch are ultra-soft, fluffy, and perfectly spiced with cinnamon and nutmeg. Filled with plump currants and bright orange zest, then finished with the classic cross and glossy apricot glaze, they are the ultimate homemade Easter hot cross buns.
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Ingredients Method Notes

Ingredients
  

  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups whole milk warmed
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup currants or raisins
  • 1 tablespoon orange zest
  • 1/2 cup all-purpose flour for cross
  • 1/3 cup water for cross
  • 1/4 cup apricot jam for glaze

Method
 

  1. Warm the milk to about 110°F and stir in yeast with 1 teaspoon of the sugar.
  2. Let sit for 5–10 minutes until foamy.
  3. In a large bowl combine flour, remaining sugar, cinnamon, nutmeg, and salt.
  4. Add the yeast mixture, melted butter, and egg.
  5. Mix until a shaggy dough forms.
  6. Knead the dough for 8–10 minutes by hand or 5–6 minutes with a dough hook until smooth and elastic.
  7. Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled in size.
  8. Punch down dough and knead in currants and orange zest.
  9. Divide dough into 12 equal pieces and shape into balls.
  10. Place on a parchment-lined baking tray about 1/2 inch apart.
  11. Cover and let rise again for 30–45 minutes until puffy.
  12. Mix flour and water to create a thick paste and pipe crosses on each bun.
  13. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
  14. Warm apricot jam and brush over hot buns to create a glossy glaze.

Notes

Soak currants or raisins in hot water or orange juice for 10 minutes before adding to the dough for extra plump fruit. For the softest buns, avoid overproofing during the second rise.