Best 2 Easter Buttermilk Hot Cross Buns Recipes

Indulge in the delightful flavors and aromas of Easter with our collection of buttermilk hot cross bun recipes. These soft and fluffy buns, enriched with buttermilk and studded with plump raisins, are a traditional symbol of the Easter holiday. Experience the joy of baking these iconic treats with our step-by-step guide, ensuring perfect results every time. Discover variations such as the classic glazed buns, the decadent chocolate-dipped buns, and the unique savory cheese buns. Each recipe offers a unique twist on the classic, catering to diverse preferences. Whether you're a seasoned baker or a novice in the kitchen, our recipes guarantee a delightful and memorable Easter baking experience.

Here are our top 2 tried and tested recipes!

EASTER HOT CROSS BUNS

Easter Hot Cross Buns image

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

Provided by Violet

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h52m

Yield 16

Number Of Ingredients 18

Ingredients

¾ cup lukewarm milk, divided
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ¼ cups all-purpose flour, divided, or more as needed
¼ cup white sugar
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup softened butter
2 large eggs
¾ cup golden raisins, chopped
2 tablespoons orange marmalade
1 egg white
1 tablespoon milk
⅓ cup confectioners' sugar
1 ½ teaspoons milk

Steps:

Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 33.4 g, Cholesterol 31.9 mg, Fat 4.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 186.2 mg, Sugar 12.1 g

TRADITIONAL HOT CROSS BUNS

Traditional Hot Cross Buns image

On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. -Barbara Jean Lull, Fullerton, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 16

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk

Steps:

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°., Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly., For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Activate the yeast properly: Ensure the water is lukewarm (around 110-115°F) and not too hot, as this can kill the yeast. Let the yeast-water mixture sit for the specified time; if it doesn't foam up, the yeast may be inactive, and you should start over with a fresh batch.
Use quality ingredients: Fresh, high-quality ingredients will result in better-tasting buns. Choose organic, unbleached flour, real butter, and fresh eggs.
Knead the dough properly: Kneading the dough helps develop gluten, which gives the buns their chewy texture. Knead for at least 5 minutes, or until the dough is smooth and elastic.
Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F. You can place the dough in a warm oven with the light on or in a sunny spot in your kitchen.
Don't overproof the dough: Overproofing can result in dense, gummy buns. Once the dough has doubled in size, it's ready to be shaped.
Shape the buns evenly: To ensure even baking, shape the buns into uniform sizes and shapes. Roll the dough into a long rope, then cut it into equal pieces. Shape each piece into a smooth, round bun.
Place the buns close together: When placing the buns in the baking pan, arrange them close together so that they can support each other while rising.
Egg wash and cross decoration: Brush the buns with an egg wash before baking to give them a golden brown color. For the traditional hot cross bun cross, use a sharp knife to make a shallow cross on the top of each bun.
Bake the buns until golden brown: Bake the buns in a preheated oven until they are golden brown and sound hollow when tapped on the bottom.
Serve warm or at room temperature: Hot cross buns are best served warm or at room temperature. You can enjoy them on their own, toasted, or with your favorite spread.

Conclusion:

With careful attention to detail and the right ingredients, you can create delicious, homemade Easter buttermilk hot cross buns that will impress your family and friends. These buns are perfect for celebrating the holiday and enjoying with loved ones. Whether you're a seasoned baker or just starting out, this recipe provides clear instructions and helpful tips to guide you through the process. So, gather your ingredients and let's get baking!