Hot Cross Buns with Raisins and Apricots

Name: Hot Cross Buns with Raisins and Apricots
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Yield: 12 buns
Cuisine: Canadian
Ingredients: 4 cups bread flour (plus extra for dusting); 1/4 cup granulated sugar; 1 tbsp active dry yeast; 1 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1 1/2 cups milk (warm); 1 large egg (beaten); 1/4 cup unsalted butter (melted); 1/2 cup raisins; 1/2 cup dried apricots (chopped); 1/2 cup all-purpose flour; 1/3 cup water; 1/4 cup apricot jam (warmed)

170 min 12 buns Medium

All Recipes

Deliciously spiced hot cross buns with raisins and apricots, perfect for Easter or any special breakfast.

Prep

30 min

Cook

20 min

Total

170 min

Servings

Difficulty

Medium

Hot cross buns are a traditional treat enjoyed during Easter, but they are perfect for any special occasion breakfast. These spiced, sweet buns are studded with plump raisins and tangy apricots, adding a delightful twist to the classic recipe. The origin of hot cross buns dates back to the 12th century, and they have since become a staple in many cultures. The cross on top of the buns symbolizes the crucifixion, while the spices represent the spices used to embalm Jesus. Enjoy these buns warm with a pat of butter for a comforting start to your day.

Instructions

Prepare the fruit

Soak the raisins and chopped apricots in warm water for 10 minutes, then drain and set aside.

Pro tip: Soaking helps the fruit stay plump and juicy in the buns.

Mix dry ingredients

In a large bowl, combine bread flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.

Combine wet ingredients

In a separate bowl, mix warm milk, beaten egg, and melted butter. Add to the dry ingredients and mix until a dough forms.

Pro tip: Ensure the milk is not too hot to avoid killing the yeast.

Knead the dough

Knead the dough on a floured surface for 10 minutes until smooth and elastic. Incorporate the soaked fruits evenly.

Pro tip: If the dough is sticky, sprinkle with a little more flour.

First rise

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Pro tip: A warm oven (turned off) can be a perfect spot for rising dough.

Shape the buns

Punch down the dough, divide into 12 equal pieces, and shape into balls. Place on a parchment-lined baking sheet.

Second rise

Cover the shaped buns with a damp cloth and let rise for another 30 minutes until puffy.

Preheat oven and make the cross

Preheat oven to 375°F (190°C). Mix flour and water to form a paste, and pipe a cross on each bun.

Pro tip: Use a piping bag or a zip-lock bag with the corner snipped off.

Bake the buns

Bake for 20 minutes until golden brown. Remove from oven and brush with warmed apricot jam for glaze.

Pro tip: Glazing while hot gives a nice shine to the buns.

💡

Tips & Tricks

Soak the raisins and apricots for juicier buns.
Use bread flour for a lighter texture.
Brush with glaze while warm for a shiny finish.
Crosses can be piped with a simple flour paste.

Frequently Asked Questions

What are brioches de careme?

Brioches de careme, or hot cross buns, are spiced sweet buns traditionally eaten during Easter, marked with a cross on top.

How do I make the cross on the buns?

Mix flour and water into a paste and pipe it onto the buns before baking.

Can I make these buns ahead of time?

Yes, the dough can be prepared and allowed to rise overnight in the refrigerator.

What is the best way to store leftover buns?

Store in an airtight container at room temperature for up to two days, or freeze for up to a month.

Can I use different fruits in the buns?

Yes, you can substitute or add other dried fruits like currants or dried cherries.

Serving Suggestions

Serve your freshly baked hot cross buns with a selection of jams and butters for a delightful breakfast spread. They pair wonderfully with a cup of hot tea or coffee. To make ahead, prepare the dough and allow it to rise overnight in the refrigerator. Store any leftovers in an airtight container at room temperature for up to two days, or freeze for up to a month.

Nutrition per serving

250

Calories

Protein

Fat

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