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Make-Ahead Soft Hot Cross Buns

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Soft, fluffy hot cross buns that are easy to make ahead and freeze, perfect for holidays or any cozy morning treat.

Ingredients

Scale
  • 4 cups all-purpose flour (about 480g)
  • 2 ¼ teaspoons instant yeast (one packet)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon mixed spices (nutmeg and allspice)
  • 4 tablespoons unsalted butter (60g), softened
  • 1 cup whole milk (240ml), warmed
  • 2 large eggs, room temperature
  • 1 cup dried currants or raisins (150g), soaked for 10 minutes in warm water or orange juice
  • 1 teaspoon orange zest
  • For the cross: ½ cup flour + 5-6 tablespoons water (to make a thick paste)
  • For the glaze: warmed apricot jam or honey

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F / 43°C) with a pinch of sugar and the instant yeast. Stir lightly and let sit for 5-7 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, cinnamon, and mixed spices.
  3. Add wet ingredients: Make a well in the center of dry ingredients and add the yeast mixture, softened butter, eggs, and orange zest. Mix until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6-8 minutes.
  5. Incorporate dried fruit: Drain soaked currants or raisins and fold into dough evenly.
  6. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  7. Shape the buns: Punch down dough and divide into 12 equal pieces (~2.5 oz / 70g each). Shape into smooth balls and place on parchment-lined baking tray.
  8. Second rise: Cover loosely with oiled plastic wrap and let buns rise for 45 minutes until puffy.
  9. Make the crosses: Mix flour paste (½ cup flour + enough water to make thick paste). Pipe crosses on top of each bun using a pastry bag or zip-top bag.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 18-22 minutes until golden brown and hollow sounding when tapped.
  11. Glaze: Brush warm buns with warmed apricot jam or honey for shine.
  12. Cool: Let buns cool on a wire rack before serving or freezing.

Notes

If freezing, freeze shaped buns on a tray until firm before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to baking time. For vegan version, substitute butter and milk with plant-based alternatives and use flax eggs. For gluten-free, use gluten-free flour blend with xanthan gum.

Nutrition

Keywords: hot cross buns, make-ahead buns, freezer-friendly buns, soft buns, Easter buns, cinnamon buns, holiday baking

Find it online: https://twinkletaste.com/make-ahead-soft-hot-cross-buns-recipe-easy-freezer-friendly-fluffy/