Perfectly Spiced Hot Cross Buns with Fresh Milled Flour

There’s something special about the aroma of warm, spiced bread filling the kitchen, and these Perfectly Spiced Hot Cross Buns bring that comfort to life. Made with fresh milled flour, these soft and slightly sweet buns are infused with warm spices, dotted with juicy raisins, and topped with the classic cross for a traditional touch.

Course Appetizer, Breads, Dessert, Side Dish

Cuisine American, French, Mediterranean

Keyword easter hot cross buns, hot cross buns for easter, hot cross buns with fresh milled flour

Prep Time 30

Cook Time 30

Rising time 1 30

Total Time 2 30

Servings people

Calories 263kcal

Author kristin

Equipment

Mixer
Bowls
Measuring Cups
Measuring Spoons
9x13 glass baking dish
Ziplock bag

Ingredients

Dough:
1 cup orange juice 235 grams
1 cup raisins 130 grams
3 ¾ cup fresh milled hard white wheat finely milled 542 grams
2 ¼ teaspoons instant yeast
2 teaspoons orange zest
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon salt
¾ cup warm milk 185 grams
½ cup honey 145 grams
6 tablespoons softened butter 80 grams
2 eggs
1 teaspoon vanilla extract
Cross:
½ cup fresh milled hard white wheat finely milled 60 grams
6-7 tablespoons water 72 grams
Topping:
2 tablespoons melted butter

US Customary - Metric

Instructions

In a saucepan, heat the raisins and orange juice over low heat for 5 minutes. Remove from heat and let rest for 10 minutes.
Drain the raisins.
In the bowl of a stand mixer, combine the butter and honey and beat with a paddle attachment.
Add in eggs, vanilla, milk, and raisins.
In a separate bowl, combine flour, orange zest, cinnamon, nutmeg, and salt.
Slowly combine the dry ingredients into the wet ingredients and knead with the dough hook.
Knead until well combined and let rest for 15 minutes.
After resting, add the yeast and knead for 6-12 minutes until the dough comes together, is smooth, and slightly sticky.
Allow the dough to rise in a warm place for 1-2 hours until doubled in size.
Turn out the dough onto an oiled surface and roll into a log.
Divide the dough into 15 equal parts (about 80 grams each).
Shape the dough into rolls and place in a greased 9 x 13 inch pan.
Allow to rise in a warm place for 1 hour, until slightly risen.
Preheat the oven to 350 degrees F.
To make the cross mixture, combine the flour and water together and put in a small ziploc bag.
Cut the end off of the bag and pipe the crosses over each roll.
Bake in the preheated oven for 24-30 minutes.
Brush with melted butter.

Nutrition