A staple during the season of Lent, these Hot Cross Buns are light and fluffy and the perfect side to your morning tea or coffee.
I’m hoping you guys have some extra currants leftover from the Irish Soda Bread from St. Patrick’s Day because you’re gonna need ’em for these delicious Lenten Hot Cross Buns.
These have always been a staple during the Lenten season at our home growing up.
My Gram was a huge fan, so my mother always made sure she had them to go with her morning tea during the weeks leading up to Easter. You know my mom was not a baker, so they were always from our favorite local bakery. Nonetheless, they were delish.
Hot Cross Buns Ingredients
- active dry yeast
- granulated sugar
- whole milk
- all-purpose flour
- ground cinnamon
- ground cloves
- unsalted butter
I started making them homemade a few years back when I began to overcome my fear of yeast recipes.
And if you are a regular follower here at the BHK, you know perfecting my skills at breadmaking is an ongoing thing.
I have to say though, this recipe is hot cross bun perfection!
They’re light and fluffy, loaded with currants, a hefty dose of orange zest and warming spices and the perfect side to your morning tea or coffee.
You’ll have to take into account that they take a little more effort to get them to the table, due to the rising time, but they’re worth each and every minute!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Hot Cross Buns
The traditional cross on top of the buns is made from a mixture of flour and hot boiling water.
I added that mixture to a small Ziploc bag with one of the corners snipped off and then piped the cross on top of each bun before baking.
I found one tablespoon of grated orange peel gave the buns the perfect amount of orange flavor. You can add more or less upon your liking.
More Delicious Bread Recipes to Enjoy
- 2 cups dried currants
- 1 Tbsp. active dry yeast
- 1/2 cup plus 1 tsp. granulated sugar
- 1 1/2 cups warm whole milk, 105-110 degrees F
- 4 1/4 cups all-purpose flour, sifted
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 6 Tbsp. unsalted butter, melted
- 1 large egg, room temperature
- 1 Tbsp. grated orange zest
- 6 Tbsp. all-purpose flour
- 6 Tbsp. hot boiling water
- 3 Tbsp. granulated sugar
- 3 Tbsp. water
- Place the dried currants in a medium bowl. Cover with hot water and let soak for 15 minutes. Drain and let stand.
- In the bowl of a stand mixer fitted with a dough hook, add the yeast, 1 teaspoon granulated sugar and all the milk. Let stand for 5 minutes until foamy.
- Add the flour, cinnamon, cloves, nutmeg and remaining 1/2 cup granulated sugar. Mix on low speed for 1 minute. Add the butter, egg , orange zest and currants and continue to mix on low speed for 2 minutes. Increase speed to medium and continue to mix for 5 minutes. Transfer the dough to a large bowl, sprayed with nonstick cooking spray, turning to coat. Cover with a cotton tea towel and let rise in a warm place for 1 1/2 hours or until doubled in size.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spray the parchment with nonstick cooking spray. Set aside.
- Lightly dust a work surface with flour. Dump the dough onto the work surface and divide into 15 equal pieces. Rotate each piece of dough in a circular motion, cupping your hand over it, to make into a ball. Place the balls on the prepared sheet as pictured. Cover the buns with a tea towel and again, let rise for 30 minutes in a warm place.
- While the buns are rising, combine the cross topping ingredients in a small bowl and mix well. Add mixture to a small Ziploc bag. Snip of one of the bottom corners. When the buns are finished with the second rise, pipe crosses on the top of the buns.
- Bake for 30-35 minutes, until lightly bronwed.
- While buns are baking combine the glaze ingredients in a small saucepan. bring to a boil, stirring constantly until sugar is dissolved. When buns are done baking, remove to a wire rack. Brush the tops of warm buns with the glaze. Serve buns warm or at room temperature.