Hot Cross Buns No Abm
Soft, spiced, and irresistibly fragrant, these homemade Hot Cross Buns (No ABM) are the perfect Easter treat or an anytime indulgence! Made without a bread machine, this traditional recipe combines warm notes of cinnamon, nutmeg, and a hint of orange zest, creating a comforting aroma that fills your kitchen. Tender dough is studded with sweet raisins or currants, hand-shaped into buns, and beautifully adorned with classic flour paste crosses. A light glaze of powdered sugar and milk adds a glossy finish for a bakery-worthy presentation. Whether served warm with a pat of butter or enjoyed as a festive snack, these buns are an essential bake for any celebration. Perfectly fluffy and full of flavor, they’re a reminder that the best things in life are homemade.
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Recipe Information
Ingredients
- 250 ml Warm milk
- 50 g Granulated sugar
- 2.25 tsp Active dry yeast
- 500 g All-purpose flour
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Salt
- 50 g Unsalted butter, softened
- 2 Large eggs, beaten
- 100 g Raisins or currants
- 1 tbsp Orange zest
- 2 tbsp Water
- 60 g All-purpose flour (for cross paste)
- 60 g Powdered sugar
- 1 tbsp Milk (for glaze)
Instructions
In a small bowl, mix the warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
In a large mixing bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, and salt.
Add the softened butter, beaten eggs, orange zest, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until soft and elastic. Alternatively, use a stand mixer fitted with a dough hook for 5-7 minutes.
Knead in the raisins or currants until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
Place the buns on a greased or lined baking tray, leaving enough space for them to rise. Cover with a clean kitchen towel and let them rise again for 30-40 minutes, or until puffy.
Preheat the oven to 200°C (400°F).
For the crosses, mix 60g of all-purpose flour with 2 tablespoons of water to create a thick paste. Transfer the paste to a piping bag and pipe a cross shape over each bun.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
While the buns bake, prepare the glaze by mixing the powdered sugar and 1 tablespoon of milk until smooth.
As soon as the buns come out of the oven, brush them with the glaze for a glossy finish.
Let the buns cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 641.3 g | 233% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 182.7 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 594 mg | 46% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2066 mg | 44% | |
*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.
