Honey Glazed Hot Cross Buns

The aroma that wafted through my kitchen last Easter was nothing short of heavenly. Imagine the warm, comforting scent of spiced dough mingling with the sweet, inviting fragrance of honey – that’s precisely what filled our home when I first baked these Honey Glazed Hot Cross Buns. My family, usually a tough crowd to impress when it comes to baked goods, devoured them within hours, demanding a repeat performance the very next day. The buns were incredibly soft and fluffy, the spices perfectly balanced, and the honey glaze added a touch of elegant sweetness that elevated them beyond the traditional. This recipe has become a cherished Easter tradition in our home, and I’m thrilled to share the magic with you. Get ready to experience the joy of homemade hot cross buns, perfectly glazed with luscious honey, and watch them disappear just as quickly in your home as they did in mine!

Ingredients

Here’s what you’ll need to create these delectable Honey Glazed Hot Cross Buns. We’ve broken down the ingredients into sections for the dough, the crosses, and the irresistible honey glaze, ensuring you have everything organized for a smooth baking experience.

For the Dough:

• Strong Bread Flour: 500g, essential for developing the gluten structure needed for light and airy buns. Bread flour provides the necessary protein for that perfect chew.
• Granulated Sugar: 75g, to add sweetness and feed the yeast, contributing to the dough’s rise and the overall flavor profile.
• Dried Active Yeast: 7g (or 2 tsp), the crucial ingredient for leavening, bringing life and fluffiness to our buns. Ensure it’s active for best results.
• Warm Milk: 250ml, provides moisture, activates the yeast, and adds richness to the dough. It should be lukewarm to the touch, around 100-110°F (37-43°C), to encourage yeast activity without killing it.
• Unsalted Butter: 75g, melted and cooled, adds tenderness, flavor, and richness to the buns. Using unsalted butter allows you to control the overall salt content.
• Large Egg: 1, binds the ingredients together, adds richness, and contributes to the dough’s structure and color.
• Mixed Spice: 2 tsp, the heart of hot cross bun flavor, a blend of warm spices like cinnamon, nutmeg, and cloves. Adjust to your preference or use individual spices.
• Ground Cinnamon: 1 tsp, enhances the warm spice notes and provides a comforting aroma. Feel free to add a touch more if you love cinnamon.
• Salt: 1 tsp, balances the sweetness and enhances all the other flavors, crucial for a well-rounded taste.
• Currants or Raisins: 100g, adds bursts of chewy sweetness and traditional hot cross bun texture. You can use a mix of both, or even dried cranberries for a twist.
• Candied Peel (optional): 50g, for a classic citrusy note and added texture. If you’re not a fan, simply omit it.

For the Crosses:

• Plain Flour (All-Purpose Flour): 50g, for creating the paste that forms the crosses on top of the buns.
• Water: Approximately 50ml, to mix with the flour to create a smooth, pipeable paste for the crosses.

For the Honey Glaze:

• Honey: 50g, the star of our glaze, providing natural sweetness and a beautiful glossy finish. Choose a good quality honey for the best flavor.
• Water: 2 tbsp, to thin the honey slightly and create a smooth, pourable glaze.

Instructions

Follow these step-by-step instructions carefully to bake perfect Honey Glazed Hot Cross Buns. Each step is detailed to ensure even beginner bakers can achieve fantastic results.

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk and granulated sugar. Stir until the sugar is dissolved. Sprinkle the dried active yeast over the warm milk mixture. This process, known as proofing the yeast, ensures your yeast is alive and active, which is essential for the buns to rise properly. Let this mixture stand for 5-10 minutes, or until you see a frothy layer forming on top. This frothy layer indicates that the yeast is active and ready to work its magic in the dough. If no froth appears, your yeast might be old or inactive, and you’ll need to start with fresh yeast to avoid flat buns.

Step 2: Combine Wet and Dry Ingredients

In a separate large bowl, whisk together the strong bread flour, mixed spice, ground cinnamon, and salt. Creating this dry mixture beforehand ensures that the spices and salt are evenly distributed throughout the dough, resulting in consistent flavor in every bun. Make a well in the center of the dry ingredients. Pour the frothy yeast mixture into the well. Add the melted and cooled butter and the egg.

Step 3: Mix and Knead the Dough

Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. Once the dough comes together, turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes. Kneading is a crucial step for developing the gluten in the bread flour, which will give the buns their characteristic soft and chewy texture. The dough should become smooth, elastic, and less sticky as you knead. If using a stand mixer fitted with a dough hook, knead on low speed for 6-8 minutes.

Step 4: First Rise (Bulk Fermentation)

Place the kneaded dough into a lightly oiled large bowl. Turn the dough to coat it lightly with oil, preventing it from drying out during the rise. Cover the bowl with plastic wrap or a clean damp tea towel. Place the bowl in a warm place for about 1-1.5 hours, or until the dough has doubled in size. A warm environment is essential for yeast activity and a good rise. This first rise, known as bulk fermentation, develops flavor and texture in the dough.

Step 5: Add Dried Fruits and Second Knead

Once the dough has doubled, gently punch it down to release the air. This step is important to redistribute the yeast and even out the dough texture. Sprinkle the currants or raisins (and candied peel, if using) over the dough. Knead the dried fruits into the dough for another 2-3 minutes, ensuring they are evenly distributed throughout. This second, shorter knead helps to incorporate the fruits and redistribute the gluten.

Step 6: Shape the Buns

Divide the dough into 12 equal portions. A kitchen scale can be helpful to ensure even-sized buns, which will bake uniformly. Roll each portion into a smooth, round ball. Place the dough balls onto a large baking sheet lined with parchment paper, leaving some space between each bun for expansion during the second rise and baking.

Step 7: Second Rise (Proofing)

Cover the baking sheet with a clean damp tea towel. Let the shaped buns rise in a warm place for another 45-60 minutes, or until they have almost doubled in size and are light and puffy. This second rise, called proofing, is critical for achieving soft and airy buns. They should look noticeably larger and feel light to the touch.

Step 8: Prepare the Cross Paste and Preheat Oven

While the buns are proofing, preheat your oven to 400°F (200°C). Prepare the cross paste by mixing the plain flour with water, adding water gradually until you get a smooth, pipeable paste. It should be thick enough to hold its shape but thin enough to pipe easily. Place the paste into a piping bag fitted with a small round nozzle, or use a zip-lock bag with a small corner snipped off.

Step 9: Pipe the Crosses

Once the buns are proofed, pipe crosses over the top of the buns. Pipe one line of crosses lengthwise across all the buns, and then pipe another line crosswise, creating a cross on each bun. Work steadily and gently to avoid deflating the risen buns.

Step 10: Bake the Hot Cross Buns

Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them towards the end of baking to prevent over-browning. The baking time may vary slightly depending on your oven.

Step 11: Prepare the Honey Glaze

While the buns are baking, prepare the honey glaze. In a small saucepan, combine the honey and water. Heat over low heat, stirring until the honey is melted and the glaze is smooth and slightly thinned. Do not boil the glaze. Keep warm until the buns are ready.

Step 12: Glaze the Hot Cross Buns

As soon as the hot cross buns are out of the oven, brush them generously with the warm honey glaze while they are still hot. The heat will help the glaze to melt and absorb into the buns, giving them a beautiful shine and extra moisture. Ensure you glaze them immediately for the best results.

Step 13: Cool and Serve

Let the Honey Glazed Hot Cross Buns cool slightly on the baking sheet before transferring them to a wire rack to cool completely, or serve them warm and enjoy their deliciousness! They are best enjoyed fresh, but can also be reheated gently.

Nutrition Facts

These nutrition facts are approximate and can vary based on specific ingredients and portion sizes. Values are estimated per serving (1 bun).

• Serving Size: 1 bun
• Calories: Approximately 250-300 kcal
• Fat: 8-10g

Preparation Time

Get a quick overview of the time commitment for baking these delightful Honey Glazed Hot Cross Buns. From prepping to enjoying the warm, glazed goodness, here’s a breakdown:

• Prep Time: 30 minutes (includes ingredient measuring and dough mixing)
• Proofing Time (First Rise): 1-1.5 hours
• Proofing Time (Second Rise): 45-60 minutes
• Baking Time: 15-20 minutes
• Total Time: Approximately 3-3.5 hours (including rising times)

While the total time might seem lengthy due to the rising periods, the active time spent preparing and baking is relatively short. The rising time is mostly hands-off, allowing you to attend to other tasks while the magic happens!

How to Serve

Honey Glazed Hot Cross Buns are incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions to make the most of your freshly baked treats:

• Warm with Butter: The classic and simplest way! Slice a warm bun in half and spread generously with butter. The melting butter complements the spiced sweetness perfectly.
• Toasted with Jam or Marmalade: Toast halved buns lightly and spread with your favorite jam, marmalade, or fruit preserves. The slight crispness of the toast adds a lovely texture contrast.
• Alongside Tea or Coffee: Hot Cross Buns are the perfect accompaniment to a warm cup of tea or coffee, especially for breakfast, brunch, or an afternoon treat.
• With Cheese and Chutney: For a savory twist, try pairing them with a sharp cheddar cheese and a fruity chutney. The sweet and savory combination is surprisingly delicious.
• As French Toast: Transform leftover buns into decadent French toast! Slice them, dip in a mixture of eggs, milk, and spices, and fry until golden brown. Serve with syrup and fresh fruit.
• In Bread Pudding: Hot Cross Bun bread pudding is a wonderful way to use slightly stale buns. Combine them with custard, dried fruits, and spices for a comforting dessert.
• With a dollop of Cream or Mascarpone: For a richer indulgence, serve warm buns with a dollop of whipped cream, clotted cream, or mascarpone cheese.
• As part of an Easter Brunch: Include Honey Glazed Hot Cross Buns as a centerpiece of your Easter brunch spread, alongside other festive dishes.

Additional Tips for Perfect Honey Glazed Hot Cross Buns

To ensure your Honey Glazed Hot Cross Buns are a resounding success, here are eight essential tips to guide you:

• Use Fresh Yeast: Always check the expiration date of your yeast and ensure it’s active. Inactive yeast is the most common reason for dough not rising. Proof your yeast as mentioned in step 1 to verify its activity before starting.
• Warm Liquids are Key: Warm milk and melted butter should be lukewarm, not hot. Hot liquids can kill the yeast, preventing the dough from rising. Aim for a temperature around 100-110°F (37-43°C).
• Don’t Over-Knead: While kneading is crucial, over-kneading can make the buns tough. Knead until the dough is smooth and elastic, but stop when it reaches this stage. Over-kneading develops too much gluten.
• Proper Rising Environment: A warm, draft-free place is essential for dough to rise properly. A slightly warmed oven (turned off!), a warm corner of the kitchen, or even a proofer can provide the ideal environment.
• Don’t Rush the Proofing: Allow the dough to fully double in size during both the first and second rises. Rushing the proofing process can result in dense, under-risen buns. Patience is key for light and airy results.
• Evenly Sized Buns: Dividing the dough into equal portions ensures that the buns bake evenly. Use a kitchen scale for precision, especially if you’re aiming for consistent baking times.
• Don’t Overbake: Overbaked buns will be dry and hard. Bake until they are golden brown and sound hollow when tapped. Start checking for doneness a few minutes before the recommended baking time.
• Glaze While Hot: Glazing the buns immediately after they come out of the oven is crucial for a shiny, sticky, and flavorful glaze. The heat helps the glaze to melt and penetrate the surface of the buns.

FAQ Section

Here are eight frequently asked questions about making Honey Glazed Hot Cross Buns, covering common queries and troubleshooting tips:

Q1: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast for active dry yeast. Use the same amount (7g or 2 tsp). Instant yeast doesn’t require proofing in liquid beforehand. You can add it directly to the dry ingredients. However, you can still warm the milk as it helps with overall dough development and flavor.

Q2: What can I substitute for mixed spice?

A: If you don’t have mixed spice, you can create your own blend. A good substitute is a combination of ground cinnamon, nutmeg, and cloves. Use approximately 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves to mimic the flavor of 2 tsp mixed spice. You can also add a pinch of allspice or ginger for extra warmth.

Q3: Can I make these buns ahead of time?

A: Yes, you can prepare the dough up to the first rise the day before. After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. The next day, bring the dough back to room temperature for about an hour, then proceed with shaping, second rise, and baking. Baked buns are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Q4: My buns are not rising, what went wrong?

A: Several factors can cause buns not to rise. The most common is inactive yeast. Ensure your yeast is fresh and proof it before starting. Also, the liquid temperature is crucial – it should be warm, not hot. A cold environment can also hinder rising; ensure you place the dough in a warm place. Finally, check if you added salt directly to the yeast, as salt can inhibit yeast activity.

Q5: Can I freeze Honey Glazed Hot Cross Buns?

A: Yes, hot cross buns freeze well. Allow them to cool completely after baking and glazing. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature or gently reheat in a low oven to restore their soft texture.

Q6: Can I add chocolate chips instead of dried fruit?

A: While traditional hot cross buns use dried fruit, you can certainly experiment with chocolate chips for a modern twist. Use semi-sweet or dark chocolate chips. Add them at the same stage you would add the dried fruit, during the second knead. Keep in mind that this will change the classic flavor profile.

Q7: The crosses are disappearing during baking, how can I prevent this?

A: To prevent the crosses from disappearing, ensure the cross paste is thick enough. If it’s too thin, it will spread and blend into the bun during baking. Also, avoid over-proofing the buns, as this can make the crosses less defined. Piping the crosses just before baking and baking at the correct temperature will help them remain visible.

Q8: Can I use a different glaze instead of honey glaze?

A: Absolutely! While honey glaze adds a lovely flavor and shine, you can use other glazes. A simple sugar glaze (powdered sugar mixed with a little water or milk and lemon juice) is a classic alternative. You could also use an apricot glaze or a maple syrup glaze for different flavor profiles. Feel free to get creative with your glaze!

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