Hot Cross Buns with Dried Cranberries
Elevate your traditional Easter baking with these irresistible Hot Cross Buns with Dried Cranberries! Infused with warm spices like cinnamon and nutmeg, these soft and fluffy buns are studded with tangy dried cranberries for a modern twist on a classic favorite. A glossy exterior and the signature sweet icing cross make these buns as visually stunning as they are delicious. Perfect for holiday gatherings or an indulgent brunch, this recipe combines a straightforward dough-making process with bakery-worthy results. Serve them freshly baked or slightly warmed for a treat that's sure to delight all your guests.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.25 cups Milk
- 2.25 teaspoons Active dry yeast
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 5 tablespoons Unsalted butter
- 2 whole Large eggs
- 1 cups Dried cranberries
- 0.5 cups Powdered sugar
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Water
Instructions
Warm the milk in a small saucepan or microwave until lukewarm (about 110°F/43°C).
Add the yeast and 1 teaspoon of the sugar to the warm milk. Stir and let sit for 5–10 minutes until the mixture is frothy.
In a large mixing bowl, combine flour, granulated sugar, salt, cinnamon, and nutmeg.
Melt the butter and add it to the yeast mixture. Whisk in the eggs. Pour this wet mixture into the bowl of dry ingredients.
Stir with a wooden spoon or dough hook attachment of a stand mixer until a dough forms.
Knead the dough on a floured surface (or in the stand mixer) for 8–10 minutes until smooth and elastic. Add the dried cranberries during the final stages of kneading.
Form the dough into a ball and place in a greased bowl. Cover with plastic wrap or a kitchen towel. Allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place on a lined or greased baking sheet, spaced slightly apart.
Cover the buns with a kitchen towel and let rise for another 30–45 minutes, until puffy.
Preheat the oven to 375°F (190°C).
Bake the buns for 20–25 minutes, or until golden brown on top.
Let the buns cool completely. In a small bowl, mix the powdered sugar, vanilla extract, and water to form a thick icing.
Using a piping bag or zip-top bag with the corner snipped, pipe a cross on top of each bun with the icing.
Serve warm or at room temperature.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 607.9 g | 221% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 219.3 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 587 mg | 45% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1389 mg | 30% | |
*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.
