Easy Hot Cross Buns

Ingredients:

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice (optional)
• ¾ cup (180ml) warm milk
• ¼ cup (60g) unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract

For the Filling (Optional, choose one):

• Classic: ½ cup raisins + ¼ cup candied orange peel
• Chocolate Lovers: ½ cup dark chocolate chips
• Nutty Delight: ¼ cup chopped pecans or walnuts + ¼ cup dried cranberries
• Zesty Citrus: Zest of 1 orange + ½ cup golden raisins
• Plain: No filling

For the Cross (Choose one):

• Traditional Flour Paste Cross (piped before baking):
  • ½ cup (60g) all-purpose flour
  • 5 tbsp water (adjust for a thick paste)
• Sweet Icing Cross (piped after baking):
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

For the Glaze:

• ¼ cup (50g) sugar
• ¼ cup (60ml) water
• ½ tsp vanilla extract

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Instructions:

1. Prepare the Dough:

   • In a large bowl, whisk together the flour, yeast, sugar, salt, cinnamon, nutmeg, and allspice (if using).
   • In a separate bowl, mix the warm milk, melted butter, egg, and vanilla extract.
   • Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
   • Knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed for about 5 minutes.

2. Add the Filling (Optional) or Keep Plain:

   • If using a filling, gently fold it into the dough.
   • If making plain hot cross buns, skip this step.
   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1.5 hours, or until doubled in size.

3. Shape and Proof:

   • Once the dough has risen, punch it down and divide it into 12 equal pieces.
   • Shape each piece into a smooth ball and place them in a greased 9x13-inch baking dish.
   • Cover and let them rise for another 30–45 minutes.

4. Choose Your Cross:

   • For the Traditional Flour Paste Cross: Mix the flour and water until a thick paste forms. Transfer to a piping bag or ziplock bag with a small hole cut in the corner and pipe a cross over each bun before baking.
   • For the Sweet Icing Cross: Skip the cross for now—you’ll pipe it on after baking.

5. Bake and Glaze:

   • Preheat the oven to 375°F (190°C). Bake for 20–22 minutes, or until the buns are golden brown on top.
   • While the buns are baking, make the glaze by simmering sugar and water until dissolved, then stir in the vanilla extract.
   • Once the buns come out of the oven, brush them with the warm glaze and let them cool slightly.

6. If Using the Sweet Icing Cross:

   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
   • Transfer to a piping bag or ziplock bag with the corner snipped off and pipe a cross over each bun after they have cooled slightly.

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Notes:

• For best results, use warm milk around 110°F (43°C) to activate the yeast properly.
• The dough should feel soft but not sticky—add a little extra flour if needed.
• Buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days.