These hot cross buns are perfectly pillowy soft and flavorful with the addition of aromatic spices and raisins. I’ve developed this recipe over many years and it’s the right balance of flavor and texture that everyone in my family loves.

The teens do not like raisins but prefer chocolate chips in their hot cross buns. Not traditional but it works for them!

Hope you enjoy this recipe as much as we do.

HOT CROSS BUNS

These buns are perfectly pillowy soft and flavorful with the addition of aromatic spices and raisins. I've developed this recipe over the past ten years and it's now the right balance of flavor and texture that everyone in my family loves. The teens do not like raisins but prefer chocolate chips in their hot cross buns. Not traditional but it works for them! Hope you enjoy this recipe as much as we do.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Caribbean, Trinidadian

Keyword: easter buns, easter hot cross buns, hot cross buns

Prep Time: 15

Cook Time: 30

Servings:

Calories: 245kcal

Ingredients

3 ½ cups all-purpose flour
¼ cup powdered milk
1 tbs instant yeast 11g
½ cup brown sugar
1 tsp Himalayan salt
1 tsp ground cinnamon
½ tsp ground cardamom
1 tsp nutmeg grated
2 eggs room temperature, whisked
6 tbs butter melted
1 cup whole milk lukewarm, less 2 tbs
½ cup raisins roughly chopped

Glaze

¼ cup water
½ cup sugar

Icing

1/2 cup powdered sugar
2-3 tbs heavy cream or milk

Instructions

In the bowl of an electric mixer or bowl, add flour, powdered milk, yeast, sugar, salt, cinnamon powder, cardamom, nutmeg. Mix to thoroughly combine on level 1.
Gradually add whisked eggs.
Mix lukewarm milk and melted butter and gradually add to the dough to form a sticky dough. Knead for 10 mins on level 1.
Add chopped raisins and knead for another 2 minutes.
If the dough is too sticky, add flour 1 tbs at a time until it comes together.
Form into a ball and brush with oil. Cover and allow it to rest for 20 mins.
After 20 mins, knead for 1 min by folding in the dough towards the center.
Cover and allow it to rest for an additional hour or until doubled in size.
While the buns are proofing, in a small saucepan, heat water and add sugar. Stir to dissolve sugar. Bring to a boil, turn off heat and allow it to cool. Place in a small bowl and get your pastry brush ready.
Remove dough from bowl, press to deflate and divide dough into 16 pieces and form into a ball.
Place on a buttered baking pan and allow it to raise for 30-60 mins or until doubled in size.
In a small bowl mix 1 egg and 2 tbs heavy cream and brush gently on dough.
Place in a pre-heated oven 350 and bake for 25-30 minutes or until golden brown, light and fully cooked.
Also mix the powdered sugar and enough heavy cream to make a spreadable consistency. Place in a zip lock bag or piping bag.
Brush syrup on buns as soon as they come out of the oven. Repeating 2 or 3 times if necessary.
When the buns are cool, snip the ends of the zip lock bag and pipe a cross over the buns and enjoy!