Hot Cross Buns: My Easter Tradition From Hospital Rounds to Home
Looking for a tasty Hot Cross Buns naturally recipe? Discover the perfect blend of spices and fruit in this easy-to-follow guide. Try it today!

Ingredients
Instructions
1. Activate the yeast: In a small bowl, mix warm milk with a teaspoon of your measured sugar and all the yeast. Let it sit for 5-10 minutes until foamy. This is your proof the yeast is alive and working just like checking vital signs first!
2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg. This ensures even distribution of flavors.
3. Combine wet ingredients: To the activated yeast mixture, add melted butter (cooled slightly) and beaten eggs. Mix well.
4. Form the dough: Pour wet ingredients into dry ingredients, stirring until a shaggy dough forms. I remember teaching Stuffani this step, explaining how the dough should pull away from the sides of the bowl.
5. Knead: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. I used to tell Stuffani this was my stress relief after a long day of hospital rounds.
6. Add fruit: Gently fold in raisins and orange zest until evenly distributed. Don’t overwork the dough.
7. First rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
8. Shape: Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball and place in a greased 9×13 baking pan, leaving some space between them.
9. Second rise: Cover again and let rise for another 30 minutes until puffy and touching.
10. Make the crosses: Mix flour and water into a thick paste. Spoon into a piping bag or ziplock with corner snipped. Pipe crosses over the buns.
11. Bake: In a preheated 375°F (190°C) oven for 18-20 minutes until golden brown.
12. Glaze: While still warm, brush with warmed apricot jam thinned with water.