Celtic Homemade Hot Cross Buns
Infused with the warm flavors of cinnamon, nutmeg, and orange zest, Celtic Homemade Hot Cross Buns are a delightful twist on the classic Easter treat, perfect for any time of year. These pillowy, golden-brown buns are studded with plump raisins and currants, offering a burst of sweetness in every bite. Topped with the signature flour-piped cross and finished with a glossy apricot jam glaze, they’re as visually stunning as they are delicious. With an easy-to-follow method that incorporates a fragrant, freshly risen dough and a simple homemade glaze, this recipe yields 12 irresistible buns. Perfect for breakfast, brunch, or tea-time, Celtic Homemade Hot Cross Buns are a timeless crowd-pleaser sure to bring warmth and tradition to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Instant yeast
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 250 milliliters Milk
- 50 grams Unsalted butter
- 1 large Egg
- 100 grams Dried raisins
- 50 grams Dried currants
- 1 teaspoon Orange zest
- 50 grams All-purpose flour (for crosses)
- 3 tablespoons Water (for crosses)
- 2 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, salt, cinnamon, and nutmeg.
In a small saucepan, warm the milk slightly (to about 38°C or 100°F). Remove from heat and stir in the butter until melted. Let it cool slightly before whisking in the egg.
Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until a sticky dough forms.
Add the raisins, currants, and orange zest to the dough. Mix well to evenly distribute the dried fruit.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1.5 hours, or until it has doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a lined baking sheet, leaving a little space between each bun.
Cover the buns with a towel and let them rise again for 30-45 minutes, until puffed up.
Preheat your oven to 190°C (375°F).
In a small bowl, mix together 50g of flour with 3 tablespoons of water to form a thick paste. Transfer the paste to a piping bag or zip-top bag with the corner snipped off. Pipe crosses onto the top of each bun.
Bake the buns for 18-20 minutes, or until golden brown.
While the buns are baking, prepare the glaze by heating the apricot jam and 1 tablespoon of water in a small saucepan until runny. Strain if necessary.
Brush the warm glaze over the hot buns as soon as they come out of the oven.
Cool the buns on a wire rack for 10 minutes before serving.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 15.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
