Delia Smith Hot Cross Buns
Delia Smith's hot cross buns are a delightful and easy-to-make treat, perfect for any occasion.
Equipment
- mixing bowl
- whisk
- baking pan
- oven
- measuring cups
- measuring spoons
- spatula
Ingredients
- ¾ cup ml warm whole milk about 110°F
- 2 and ¼ teaspoons active dry yeast or instant yeast 1 standard packet
- 1 teaspoon granulated sugar
- ½ cup g packed light or dark brown sugar
- 5 tablespoons g unsalted butter softened
- ½ teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon salt
- 1 and ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 3 and ½ cups g all-purpose flour or bread flour spooned & leveled
- 1 cup g raisins or currants
- ½ cup g all-purpose flour or bread flour for cross
- 6–8 tablespoons ml water for cross
- 1 cup g confectioners’ sugar for icing
- 3 tablespoons ml fresh or bottled orange juice for icing
Instructions
- Activate the yeast by whisking warm milk, yeast, and sugar; let sit for 5 minutes until foamy.
- Combine brown sugar, butter, vanilla, eggs, salt, spices, and 1 cup of flour into the yeast mixture; mix and gradually add remaining flour and raisins.
- Knead the dough for 5 minutes until soft and slightly tacky.
- Place dough in a greased bowl, cover, and let rise for 1-2 hours until doubled.
- Punch down, divide into 14-16 pieces, shape into balls, and arrange in a greased baking pan.
- Cover and let rise until puffy, about 1 hour; preheat oven to 350°F.
- Mix flour and water for cross paste; pipe crosses onto the buns.
- Bake for 20-25 minutes until golden brown.
- Mix icing ingredients and brush over warm buns immediately after baking.
Notes
To achieve fluffy buns, avoid adding too much flour during kneading; the dough should remain slightly tacky. Consider using bread flour for a chewier texture. Dried fruit can be customized; soaking enhances juiciness.