Hot Cross Buns With Vanilla

There is something magical about baking a batch of hot cross buns in the springtime. With their pillowy centers dotted with sweet sultanas and fragrant cinnamon, these buns fill my kitchen with warmth and nostalgia. Each soft bun is topped with a delicate vanilla glaze in the shape of a cross—a tradition I now look forward to sharing each year.

I remember making these with my kids one rainy afternoon. We could not stop peeking in the oven and their little hands could not wait to pipe the crosses on top. Now hot cross buns always remind me of those cozy days together.

Ingredients

• Lukewarm water: This helps wake up the yeast for the perfect rise Use water that is just warm to the touch not hot
• Sugar: Adds a touch of sweetness and gives yeast something to feed on Always use fresh sugar for best results
• Active dry yeast: This is what gives your buns their height Make sure your yeast is not past its expiration date
• Flour: The structure of the buns Use unbleached allpurpose for best texture
• Salt: Balances flavor and brings out the sweetness Choose fine sea salt for even distribution
• Cinnamon: The soul of the bun Use true cinnamon or ceylon if you can find it for a delicate flavor
• More sugar: For the right level of sweetness in every bite
• Butter: Adds richness and keeps everything tender Melt gently and cool slightly before using
• Large egg: Provides structure and some lift Always use eggs at room temperature for better mixing
• Large egg white: Gives extra richness and helps with the soft crumb
• Pure vanilla extract: Adds warmth and ties everything together Select a good quality vanilla for the best aroma
• Sultana or golden raisins: Little bursts of sweetness in every bite Choose plump moist ones or soak briefly if dry
• Egg yolk: For browning the tops reserved from the dough
• Water: To thin the egg wash and help with browning
• Icing sugar: This makes a perfectly smooth glaze Sift first if lumpy
• Vanilla extract: More warmth for the glaze Pure vanilla is best here too
• Milk: Just a drizzle to make the glaze pipeable Whole or two percent works great

Step-by-Step Instructions

Activate the Yeast:

Dissolve the sugar in the lukewarm water then sprinkle the yeast over the top but do not stir Let this mixture sit for 15 minutes to get foamy This step ensures your yeast is lively and ready to work

Mix the Dry Ingredients:

In your largest mixing bowl add the flour salt cinnamon and sugar Mix well so the cinnamon and salt are evenly dispersed This layering of flavors is crucial for a balanced dough

Form the Dough:

Pour the activated yeast mixture melted butter egg egg white and vanilla extract into the bowl with the dry ingredients If you have a stand mixer use the dough hook attachment and mix for about five minutes If kneading by hand use a sturdy spoon to combine then turn out onto a floured surface and knead for ten minutes The dough should feel soft but not overly sticky Add a bit more flour if needed a tablespoon at a time

Add the Raisins:

Gently knead the raisins into your dough by hand This prevents crushing and ensures even scattering Try folding the dough over onto itself as you add the raisins for best distribution

First Rise:

Place the dough back in the bowl and cover with a clean towel Allow it to rise in a warm draftfree spot for thirty to forty minutes Until almost doubled in size The dough should feel puffy and airy

Shape the Buns:

Grease a nine by thirteen inch baking pan and turn your dough out Divide the dough into twelve even balls Roll each in your hands for a smooth finish Place them evenly spaced in the prepared pan

Second Rise:

Cover the pan loosely and let the buns rise again for about one hour until doubled in height Proper proofing keeps the buns soft and pillowy

Egg Wash:

Beat the reserved egg yolk with one and a half tablespoons of water Brush the tops of each bun with this mixture This gives them a deep golden color during baking

Bake:

Heat your oven to three hundred fifty degrees Fahrenheit When ready place the pan in the center rack Bake for thirty to thirtyfive minutes until the tops are burnished brown and the kitchen smells like heaven Cool on a rack for at least fifteen minutes so the crumb sets

Make the Glaze:

During the cooling time whisk the icing sugar vanilla and two teaspoons of milk until a thick but pipeable glaze forms Add more milk a drop at a time if needed The glaze should flow but not be runny

Finish with Crosses:

Spoon the glaze into a piping bag or a plastic food bag with a tiny corner snipped off Pipe a line across each bun in one direction then the other forming the traditional cross Let set until glaze forms a delicate shell

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My absolute favorite ingredient in these buns is the sultana It adds a pop of juiciness to nearly every bite My youngest once tried substituting dried cranberries and now we sometimes make a double batch with both for a colorful twist The year we made these together for the first time still ranks as one of my coziest baking memories

Storage Tips

Keep your hot cross buns in an airtight container at room temperature for up to three days They also freeze beautifully so let them cool completely then wrap tightly and freeze for up to one month Reheat in the oven at three hundred degrees Fahrenheit for about eight minutes to freshen them up

Ingredient Substitutions

If you do not have sultanas use regular raisins currants or even chopped dried apricots For a dairyfree version gingerly swap in dairyfree margarine and use plant milk in the glaze You can also play with the spice blend Try a pinch of ground nutmeg or allspice along with the cinnamon to make them your own

Serving Suggestions

These buns are a natural fit for Easter Sunday but they shine any morning with a mug of tea or even split with a slather of salted butter I love to toast leftovers for brunch the next day with a drizzle of honey or a swipe of soft cheese

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A Little Tradition

Hot cross buns go back centuries with deep roots in British springtime and Good Friday celebrations That iconic cross is not just decorative—it is a nod to heritage and family gathering around the table Over generations recipes have evolved from heavily spiced versions to the gently sweet buns you find today

Frequently Asked Questions

→ What makes the buns light and fluffy?

The dough rises twice—first after kneading and again after shaping. This double rise gives the buns a soft, airy texture.

→ Can I substitute raisins with another fruit?

Yes, currants, dried cranberries, or chopped mixed peel can be used instead of golden raisins for varied flavor.

→ Why is a glaze piped on top?

The vanilla glaze, carefully piped after baking, creates the signature cross and adds a gentle sweetness.

→ How do I know the dough is ready for baking?

The buns are ready when they have doubled in size during the final proofing and feel slightly springy when touched.

→ Can these be made ahead?

Yes, prepare and shape the dough, refrigerate overnight, then bake and glaze fresh the next day for best taste.