Best 2 Pull Apart Hot Cross Buns Recipes

Indulge in the delightful symphony of flavors with our irresistible Pull-Apart Hot Cross Buns recipe. These sweet and tangy buns are a delightful treat that combines the essence of Easter and the joy of sharing. Each bite offers a delicate balance of fluffy dough, fragrant spices, and a hint of citrus, making them perfect for any occasion.

This collection features a variety of Pull-Apart Hot Cross Bun recipes, each with unique twists and flavors. From the classic version with its traditional cross design to innovative variations like Nutella-filled and Orange & Cranberry studded buns, there's something for every palate.

Here are our top 2 tried and tested recipes!

PULL-APART HOT CROSS BUNS

Pull-Apart Hot Cross Buns image

You learned the tune in grammar school; now enjoy Pull-Apart Hot Cross Buns at home. Flavored with sweet white chocolate and a dash of spicy cardamom, Pull-Apart Hot Cross Buns are sure to become a family favorite. They're so good, you may just want to start making some music of your own.

Provided by My Food and Family

Categories Spring 2019

Time 16h55m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/3 cup plus 1 Tbsp. milk, divided
1 pkt. (7 g) active dry yeast
2 Tbsp. sugar
1 tsp. ground cardamom
1 pkg. (4 oz.) BAKER'S White Chocolate, divided
5 oz. PHILADELPHIA Cream Cheese, softened, divided
3 eggs, divided
2-1/3 cups flour
1/3 cup chopped dried apricots (about 7 apricots)

Steps:

Microwave 1/3 cup milk in medium microwaveable bowl on HIGH 15 sec. Add yeast, sugar and cardamom; stir. Let stand 10 min. or until bubbles start to form on surface. Meanwhile, chop 2 oz. chocolate.
Beat 4 oz. cream cheese, 2 eggs and flour in large bowl with mixer until blended. Add yeast mixture; beat 3 to 4 min. or until dough starts to pull away from side of bowl to form ball. Add apricots and chopped chocolate; mix well. Cover tightly with plastic wrap. Let rise in warm place 1 to 2 hours or until doubled in volume.
Punch down dough; roll dough into 10 balls. Place in single layer in 9-inch pie plate sprayed with cooking spray; cover with plastic wrap. Refrigerate overnight.
Remove dough from refrigerator; let rise in warm place 1 to 1-1/2 hours or until doubled in volume.
Heat oven to 350ºF. Whisk remaining egg and milk until blended; brush lightly onto dough. Discard any remaining egg wash.
Bake 25 to 30 min. or until golden brown. Cool slightly.
Melt remaining chocolate as directed on package; mix with remaining cream cheese until blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate mixture over buns as shown in photo.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 85 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 13 g, Protein 6 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:

For a richer flavor, use full-fat milk and butter.
To make the buns extra fluffy, use bread flour instead of all-purpose flour.
Be sure to knead the dough until it is smooth and elastic, about 10 minutes.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
To make the buns extra golden brown, brush them with a mixture of milk and honey before baking.
Serve the buns warm with butter, jam, or your favorite spread.

Conclusion:

Pull-apart hot cross buns are a delicious and festive treat that are perfect for Easter brunch or any special occasion. They are easy to make and can be enjoyed by people of all ages. With a little planning and preparation, you can make these buns at home and impress your friends and family with your baking skills.