Table of Contents
- Key Takeaways
- Why You’ll Love This Easy Hot Cross Buns Recipe
- The Tradition Behind Hot Cross Buns
- What Makes These Buns So Special?
- Baking Tips From Patricia’s Kitchen
- Serving Ideas for Your Buns
- Storing and Freezing Made Simple
- Notes & Tips
Key Takeaways
Hot Cross Buns are a timeless classic with warm spices, dried fruit, and a sweet cross on top. This easy recipe from Patricia Universe makes baking them at home simple and satisfying. Great for Easter or cozy weekends, the soft, lightly sweet rolls are perfect with butter and tea.
Why You’ll Love This Easy Hot Cross Buns Recipe
From the moment I made these in my own kitchen, I knew I had to share this easy recipe on Patricia Universe. These buns aren’t just another sweet bread – they’re comfort food with a deep tradition. Packed with raisins and spices, they’re perfect for breakfast, brunch, or a thoughtful homemade gift.
The Tradition Behind Hot Cross Buns
Hot Cross Buns are more than a delicious treat – they’re steeped in history. Traditionally served on Good Friday, these buns are marked with a cross to symbolize hope. At Patricia Universe, we celebrate both the heritage and the simplicity of baking them with this easy recipe.
What Makes These Buns So Special?
Aside from their tender texture and golden crust, the balance of spices and sweet glaze makes this one of the best bread recipes for dinner or brunch. This version uses simple pantry staples, so you can whip up a batch any day of the week with no fuss.
Baking Tips From Patricia’s Kitchen
To get the fluffiest results, make sure your yeast is active and your liquids are just warm – not hot. Mixing the dough well and letting it rise properly are key steps in most dinner recipes, and this one is no exception. You’ll find this technique helpful for many other easy recipes too!
Serving Ideas for Your Buns
Serve them warm with a pat of butter, or get creative and turn them into mini breakfast sandwiches. They’re an ideal addition to any brunch spread and pair wonderfully with coffee or tea. This is one of those food receipt easy recipes that keeps giving!
Storing and Freezing Made Simple
These buns stay fresh for days in an airtight container. For longer storage, freeze them and reheat in the oven. It’s a great way to prep ahead for dinner recipes or holiday gatherings – and proves again why this is one of the best easy recipes you’ll find.
Notes & Tips
Feel free to substitute dried cranberries or chopped apricots for raisins. You can even skip the cross for a simple spiced roll. Want them extra rich? Use whole milk and add a splash of orange zest. You can explore more delicious recipes like this at Patricia Universe.
Hot Cross Buns – A Classic Easter Treat | Easy Recipes
Ingredients
- ¾ cup warm water (about 110°F)
- 1 tbsp instant yeast
- ¼ cup granulated sugar
- ¾ cup warm milk (about 110°F)
- 1 large egg
- 1 large egg yolk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 4¼ cups all-purpose flour
- 1 tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ cup raisins or currants
- For the Cross: ½ cup all-purpose flour + 6 tbsp water
- For the Glaze: ⅓ cup water + ⅓ cup granulated sugar
Instructions
- In a large mixing bowl, combine warm water, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
- Add the warm milk, remaining sugar, egg, yolk, melted butter, and vanilla. Mix to combine.
- Add 4 cups flour, salt, and spices. Mix until a shaggy dough forms, then knead by hand or mixer until smooth, about 10 minutes.
- Add raisins and knead to incorporate. Cover bowl and let rise until doubled, about 1 to 1½ hours.
- Punch down dough and divide into 12 equal pieces. Shape into balls and place in a greased 9×13-inch pan. Cover and let rise again until puffy, 30-45 minutes.
- Preheat oven to 375°F. Mix flour and water for the cross. Pipe a cross over each bun.
- Bake for 20-25 minutes until golden brown. While baking, prepare glaze by simmering sugar and water until dissolved.
- Brush warm buns with glaze. Let cool slightly before serving.
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