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Hot Cross Buns Recipe Easy Homemade Buns with Vanilla Glaze

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Soft, fluffy hot cross buns with warm spices and a sweet vanilla glaze, perfect for Easter or any cozy occasion. This easy recipe uses simple pantry staples and yields tender, flavorful buns.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¼ cups (300 ml) milk, warmed to about 110°F (43°C)
  • 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (150 g) mixed dried fruit (currants, raisins, or sultanas), soaked in warm water for 10 minutes then drained
  • ½ cup (60 g) all-purpose flour (for crosses)
  • About ⅓ cup (80 ml) water (for crosses)
  • 1 cup (120 g) powdered sugar, sifted (for vanilla glaze)
  • 2 tablespoons (30 ml) milk (for vanilla glaze)
  • 1 teaspoon pure vanilla extract (for vanilla glaze)

Instructions

  1. Activate the yeast by combining warm milk (about 110°F / 43°C) with granulated sugar and yeast in a small bowl. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together sifted flour, salt, cinnamon, and nutmeg.
  3. Make a well in the dry ingredients and pour in melted butter, eggs, and the activated yeast mixture. Stir until a shaggy dough forms.
  4. Drain soaked dried fruit and fold it evenly into the dough.
  5. Knead the dough: use a stand mixer with dough hook on medium for 8 minutes or hand knead on a floured surface for 10 minutes until smooth and elastic. Add flour sparingly if sticky.
  6. Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  7. Punch down dough and divide into 12 equal pieces (~2.5 oz or 70 g each). Roll each into a smooth ball and place on a parchment-lined baking sheet spaced evenly.
  8. Prepare cross paste by mixing flour and water to a thick, pipeable paste. Transfer to a piping bag or zip-top bag with a small corner cut.
  9. Pipe a cross over each bun with vertical and horizontal lines.
  10. Let buns rise again for 30-40 minutes until slightly puffy.
  11. Preheat oven to 375°F (190°C). Bake buns for 15-20 minutes until golden brown and hollow sounding when tapped.
  12. While buns bake, whisk powdered sugar, milk, and vanilla extract until smooth to make the vanilla glaze.
  13. Brush vanilla glaze generously over warm buns immediately after baking.
  14. Cool buns slightly on a wire rack before serving warm or at room temperature.

Notes

Do not overheat milk (keep below 120°F) to avoid killing yeast. Knead thoroughly for soft crumb. Avoid over-proofing to prevent buns collapsing. Brush glaze while buns are warm for best shine. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free flour and xanthan gum can be used for gluten-free version. Scoring crosses before second rise helps maintain shape.

Nutrition

Keywords: hot cross buns, vanilla glaze, homemade buns, Easter buns, sweet buns, cinnamon buns, easy baking, dried fruit buns

Find it online: https://pokirecipes.com/hot-cross-buns-recipe-easy-homemade-buns-with-vanilla-glaze/