These Pull-Apart Hot Cross Buns are soft, flavorful, and perfect for Easter or any occasion.
Packed with warm spices, dried fruit, and topped with a shiny apricot glaze, they’re a crowd-pleaser that’s as fun to make as they are to eat!
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 cup raisins or dried currants
For the glaze:
- 2 tbsp apricot jam, warmed and strained
For the crosses:
- 1/2 cup all-purpose flour
- 1/4 cup water
Instructions
Step 1: In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.
Step 2: Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic.
Gently fold in the raisins or currants.
Step 3: Place the dough in a greased bowl, cover with a clean towel.
Let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Step 4: Punch down the dough and divide it into 12–15 equal pieces.
Roll each piece into a ball and arrange them in a greased 9×13-inch baking dish, leaving a little space between each.
Cover the dish and let the dough rise for 30–45 minutes until puffy and touching.
Step 5: Preheat your oven to 375°F (190°C).
Mix the flour and water into a thick paste and transfer to a piping bag or zip-top bag.
Pipe crosses over the buns.
Step 6: Bake the buns for 20–25 minutes until golden brown.
While still warm, brush them with the warmed apricot jam for a shiny finish.
FAQs
1. Can I substitute the raisins or currants?
Yes! Try using dried cranberries, chopped dates, or chocolate chips for a twist.
2. How can I make the dough rise faster?
Place the bowl in a slightly warm oven (not hot) or near a heat source. Cover the bowl to retain warmth.
3. Can I prepare the dough in advance?
Absolutely. Prepare the dough through Step 4, cover it, and refrigerate overnight. Let it come to room temperature and rise before baking.
4. What’s the best way to store leftover buns?
Store in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months. Reheat in the oven for a freshly baked feel.
5. Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. Consider using a mix of whole wheat and all-purpose flour for better results.
Pull-Apart Hot Cross Buns
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast or 2 1/4 tsp
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup warm milk 110°F/43°C
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 1/2 cup raisins or dried currants
For the glaze:
- 2 tbsp apricot jam warmed and strained
For the crosses:
- 1/2 cup all-purpose flour
- 1/4 cup water
Instructions
- In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice.
- Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Gently fold in the raisins or currants.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
- Punch down the dough and divide it into 12–15 equal pieces.
- Roll each piece into a ball and arrange them in a greased 9×13-inch baking dish, leaving a little space between each. Cover the dish and let the dough rise for 30–45 minutes until puffy and touching.
- Preheat your oven to 375°F (190°C). Mix the flour and water into a thick paste and transfer to a piping bag or zip-top bag. Pipe crosses over the buns.
- Bake the buns for 20–25 minutes until golden brown. While still warm, brush them with the warmed apricot jam for a shiny finish.
