.png)
.png)
The Process: A Learning Experience
I followed a traditional recipe, carefully measuring out the flour, sugar, yeast, and spices. Kneading the dough was therapeutic, and as it rose, I imagined pulling apart soft, pillowy buns fresh from the oven. The kitchen smelled like warm cinnamon and nutmeg, which made me even more excited to taste them.
When they finally came out of the oven, they looked beautiful—golden brown with the perfect cross on top. But there was just one problem… they weren’t soft. At all. They were a little denser than I expected, and while they had great flavor, I knew something was off. Maybe I didn’t knead the dough long enough? Maybe I overbaked them slightly? Whatever the reason, they weren’t quite what I had envisioned.
Embracing Imperfection
Despite the texture not being perfect, I still enjoyed them, especially with a little butter and honey. And honestly? I think that’s part of the joy of baking—trying new things, learning from mistakes, and still finding happiness in the process.
So, if you’ve ever wanted to try making hot cross buns, I encourage you to go for it! Even if they don’t turn out bakery-perfect, they’ll still be made with love, and that’s what truly matters. Plus, there’s always room for another attempt next spring!
Here's a Classic Hot Cross Buns recipe for you
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes until it becomes frothy.
- Make the dough: In a large mixing bowl, combine the melted butter, salt, cinnamon, and nutmeg. Add in the yeast mixture, eggs, and 2 cups of flour. Stir to combine, then gradually add the remaining flour, about 1/4 cup at a time, until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you’re using a stand mixer, you can use the dough hook attachment for this step.
- First rise: Place the dough in a lightly greased bowl and cover it with a clean towel. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Shape the buns: Punch down the dough and turn it out onto a floured surface. Add the currants or raisins and candied citrus peel, if using, and knead them into the dough. Divide the dough into 12 equal portions and shape each into a round bun.
- Second rise: Place the buns onto a greased or parchment-lined baking sheet, leaving some space between them. Cover with a towel and let them rise for another 30 minutes.
- Make the cross: Preheat your oven to 375°F (190°C). For the cross, mix together 1/4 cup flour with enough water to make a thick paste. Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off, and pipe a cross shape over the top of each bun.
- Bake the buns: Brush the buns with the egg wash (1 egg beaten with 1 tablespoon milk). Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
- Make the glaze: While the buns are baking, combine powdered sugar and milk in a small bowl to make the icing. Once the buns are done, remove them from the oven and let them cool for a few minutes before drizzling the icing over the cross.
- Serve and enjoy: Let the buns cool on a wire rack, and enjoy them warm with butter, jam, or your favorite spread!
These buns are soft, sweet, and perfect for Easter. Enjoy!
.png)