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Cozy British Hot Cross Buns Recipe with Cinnamon and Raisins Easy and Perfect

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Soft, pillowy British hot cross buns with cinnamon and raisins, perfect for cozy mornings or teatime. This easy recipe yields tender buns with a warm spice blend and a sweet glaze.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, warmed
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 cup (150g) raisins
  • 1/2 cup (60g) plain flour (for cross paste)
  • 1/3 cup (80ml) water (for cross paste)
  • 2 tablespoons apricot jam, warmed (for glazing)

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in 1 tablespoon of sugar and sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.
  2. In a large bowl, whisk together the flour (reserve 1/2 cup for the cross paste), remaining sugar, cinnamon, and salt.
  3. Make a well in the dry ingredients and pour in the foamy yeast mixture, melted butter, and beaten egg. Stir with a wooden spoon until it starts to come together.
  4. Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 7 minutes.
  5. Knead in the raisins evenly throughout the dough.
  6. Place dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  7. Punch down the dough gently and divide it into 12 equal pieces (about 2.5 oz / 70g each). Shape each piece into a smooth ball and place on a parchment-lined baking sheet with about 1-inch (2.5 cm) space between them.
  8. Cover loosely and let rise for 30–40 minutes until puffy.
  9. Mix the reserved 1/2 cup flour with 1/3 cup water until you get a thick but pipeable paste. Transfer to a pastry bag or ziplock bag with a small corner snipped off.
  10. Pipe a cross over each bun carefully.
  11. Preheat oven to 375°F (190°C). Bake for 18–22 minutes until golden brown and cooked through. Buns should sound hollow when tapped on the bottom.
  12. While still warm, brush the buns with warmed apricot jam to give them a shine and subtle sweetness.
  13. Let cool slightly on a wire rack before serving.

Notes

Do not rush the rising process; yeast needs time to activate fully. Keep buns spaced on the baking sheet to prevent merging. Use a thick but pipeable cross paste for best results. Warm apricot jam glaze adds shine and subtle sweetness. Soaking raisins briefly in warm water before kneading keeps them plump. For dairy-free or gluten-free versions, substitute milk and flour accordingly. Kneading by hand gives better dough texture feel but requires more effort.

Nutrition

Keywords: hot cross buns, British bread, cinnamon buns, raisin buns, Easter buns, cozy bread, homemade buns, easy bread recipe

Find it online: https://blairrecipes.com/cozy-british-hot-cross-buns-recipe-with-cinnamon-and-raisins-easy-and-perfect/