Introduction
These make-ahead hot cross buns with icing cross are soft, rich, and beautifully finished for Easter or any spring celebration. Preparing them ahead allows you to enjoy fresh baked buns with less work on the day of serving, while the icing cross gives them a classic bakery-style appearance. They are wonderful for brunch tables, holiday breakfasts, or sharing with family and guests.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup warm milk
- 1/4 cup melted butter
- 2 eggs
- 3/4 cup raisins
- 1 teaspoon vanilla extract
- For icing: 1 cup powdered sugar, 2 to 3 tablespoons milk, 1/4 teaspoon vanilla
Steps
- Mix the yeast with the warm milk and a little sugar, then let it become foamy.
- Add the butter, eggs, vanilla, and remaining sugar.
- Stir in the flour, salt, cinnamon, and nutmeg until a dough forms.
- Knead the dough well, then knead in the raisins.
- Let it rise until doubled in size.
- Shape into buns and place them in a baking pan.
- Cover and refrigerate overnight.
- The next day, allow the buns to sit out until puffy, then bake at 375°F (190°C) until golden.
- Mix the icing and pipe the classic crosses over the tops.
Tips
- Pipe the icing once the buns are only slightly warm so it does not melt away.
- Keep the buns close together in the pan for soft pull-apart sides.
- A little orange zest in the dough pairs beautifully with the dried fruit.
- These buns can be frozen unfrosted, then thawed and iced later.
Conclusion
Make-ahead hot cross buns with icing cross are a festive and practical Easter bake that looks beautiful and tastes even better fresh from the oven. The overnight method makes preparation easier, while the soft texture and sweet finish make them a memorable homemade treat.