Get ready to transform your kitchen into a magical bakery with these irresistible Cranberry Hot Cross Buns that promise to elevate your baking game! Imagine soft, pillowy buns bursting with sweet-tart cranberries, delicately spiced with cinnamon, and marked with a classic cross that's both traditional and Instagram-worthy. Whether you're a seasoned baker or a curious beginner, these hot cross buns will transport you straight to a cozy British tea room with just one bite.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 cup dried cranberries
- 1/4 cup water
Instructions
- In a large mixing bowl, combine the flour, sugar, active dry yeast, salt, and ground cinnamon. Whisk together to ensure even distribution of dry ingredients.
- Warm the milk in a small saucepan until it reaches approximately 110°F (43°C). Remove from heat and stir in the melted butter.
- Create a well in the center of the dry ingredients and pour in the warm milk mixture and beaten eggs. Mix with a wooden spoon until a shaggy dough begins to form.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. The dough should spring back when gently pressed.
- Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth round bun and place on a parchment-lined baking sheet, leaving space between each bun.
- Cover the buns and let them rise again for an additional 30-40 minutes until puffy and nearly doubled in size.
- Preheat the oven to 375°F (190°C).
- For the cross topping, mix 1/4 cup flour with enough water to create a thick paste. Transfer to a piping bag and pipe crosses on top of each bun.
- Bake the buns for 18-20 minutes, or until golden brown and they sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack. Optional: brush with a simple sugar glaze while still warm for extra shine and sweetness.
Tips
- Temperature is Key: Ensure your milk is precisely warm (110°F) to activate the yeast without killing it.
- Knead with Love: Take your time kneading the dough - a good 8-10 minutes develops the gluten for that perfect texture.
- Rising Matters: Find a warm, draft-free spot for dough rising - near a preheating oven works wonderfully.
- Don't Overcrowd: Give your buns space on the baking sheet to rise and bake evenly.
- Piping Perfection: Use a steady hand when piping the cross for a professional bakery look.
- Freshness Tip: These buns are best enjoyed warm, but can be stored in an airtight container for 2-3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 42g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 40mg
