These Hot Cross Buns are soft and fluffy with a hint of sweetness.
To help make this Hot Cross Buns recipe lighter, I used water in place of milk or heavy cream and a small amount of sugar. If you prefer a sweeter bun, add more sugar and adjust your points and calories to fit.
I love these buns with cheese. The tangy cheese mixed with sweetness from the raisins and soft bread makes a perfect comforting sandwich. Some other ways to eat Hot Cross Buns are; with butter, jam, hazelnut spread, eggs, bacon, cream cheese, or even plain! They make a good French toast too!
What do you need to make Hot Cross Buns
- Stand mixer or if making by hand a large bowl.
- 1 large baking sheet or 9×13 dish. You could also use two smaller baking dishes.
- Active dry yeast
- Warm water
- Butter
- Sugar
- Egg
- Vanilla Extract
- Salt
- Flour
- Raisins or currants
- Cinnamon
- Nutmeg
- Allspice (optional)
Prep
- Soak raisins for 5 minutes in hot water to get plump. Drain and set aside.
- Add flour to a large bowl and add in spices and salt whisk. Set aside.
- Melt your butter.
- Make sure the egg is at room temperature.
Making the dough
Notes:
The buns can stay out at room temperature in an air-tight container for up to two days or in the freezer tightly wrapped for two months. To make a flour cross use 1/2 cup of flour and about 6 tsp of water until it comes to a thick pipeable paste; this is not included in WW Personal Points values. Before baking, pipe the flour crosses on the buns.
WW Personal Points per Hot Cross Bun
Nutrition Info per Bun using myfitnesspal recipe builder
Calories: 184, Total fat: 2.5g, Carbs: 35.6g, Sugar: 10.2g, Protein: 3.5g
Hot Cross Buns
Low point soft and fluffy Hot Cross Buns.
Ingredients
- 1 packet Dry Active Yeast (2.5 tsp)
- 1 cup warm water (110 degrees F)
- 2 TBSP Melted butter
- 1 egg- Room temperature
- 1/2 tsp Vanilla extract
- 3 tbsp sugar- brown or white
- 1/2 tsp Himalayan salt
- 3 1/4 cups All-Purpose flour
- 1 1/2 tsp Cinnamon powder
- 1/2 tsp Nutmeg
- 1/8 tsp Allspice
- Eggwash- 1 egg + 1 tbsp water mixed
- FOR GLAZE: 1/2 cup Confectioners sugar, 1/4 tsp vanilla extract, 2 tsp water
Directions
- Step 1 Add yeast, warm water, 1 tsp sugar, and whisk until combined in your stand mixer. Let sit in a warm area until foamy about 5-10 minutes.
- Step 2 While yeast is proofing, place raisins in a bowl with hot water to plump. Set aside for 5 minutes, then drain,
- Step 3 Once the yeast is ready, add the remaining sugar, melted butter, vanilla extract, and egg mix with the paddle attachment on low speed until all is combined. Stopping to scrape the sides.
- Step 4 Next, add flour, raisins, spices, and salt in 2-3 batches. Mix on medium speed until the dough pulls away from the sides. About 1-2 minutes.
- Step 5 Push dough to the side using a spatula and spray with nonstick spray on both sides and on top of the dough. Use a spatula to form dough into a ball.
- Step 6 Cover with plastic wrap or foil and set in a warm area to rise for about 1-2 hours.
- Step 7 Once risen, punch down the dough. Form dough into 14 equal balls and place on your desired baking dish. Cover with plastic wrap or foil and allow to rise once more for another hour.
- Step 8 Brush with egg wash right before baking.
- Step 9 Set oven to 350 degrees F. Bake uncovered for 20-25 minutes or until tops are golden brown. Once done, remove from the oven and place a dishtowel over the buns. Allow buns to cool.
- Step 10 To make the glaze: mix confectioners sugar, a pinch of salt, 2 tsp water, and 1/4 tsp vanilla extract together until a thick glaze is formed. Transfer to a piping bag or zip lock bag and snip off the ends. Pipe crosses on the buns. Enjoy!