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Tender Small Batch Hot Cross Buns Easy Recipe with Browned Butter Glaze

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A small batch recipe for tender, slightly sweet hot cross buns with warm spices and a rich browned butter glaze, perfect for a cozy weekend treat or seasonal celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • ¾ cup (180ml) whole milk, warmed
  • ¼ cup (50g) granulated sugar
  • 4 tbsp (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp salt
  • ½ cup (75g) golden raisins, soaked in warm water and drained
  • 1 tsp orange zest
  • ⅓ cup (45g) all-purpose flour (for cross decoration)
  • Water (enough to make a thick paste for crosses)
  • 4 tbsp (56g) unsalted butter, browned gently
  • 2 tbsp powdered sugar (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine ¾ cup (180ml) warm milk (about 110°F / 43°C) with 1 tsp sugar and the active dry yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, ¼ cup (50g) sugar, 1 tsp ground cinnamon, ½ tsp ground allspice, and ½ tsp salt.
  3. Combine wet ingredients: Add the softened butter (4 tbsp / 56g), one large egg, orange zest, and the frothy yeast mixture into the dry ingredients. Stir with a wooden spoon or dough hook until a rough dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5 minutes. The dough should be slightly tacky but not sticky.
  5. Add raisins: Gently fold in ½ cup (75g) soaked and drained golden raisins until evenly distributed.
  6. First rise: Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 60 minutes, or until doubled in size.
  7. Shape the buns: Punch down the dough gently and divide into 8 equal pieces (about 60g / 2 oz each). Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing them about 1 inch apart.
  8. Second rise: Cover the buns loosely and let rise for 30-40 minutes until puffy.
  9. Make the crosses: Mix ⅓ cup (45g) flour with enough water (about 3-4 tbsp) to form a thick paste. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe crosses over each bun.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 15-18 minutes or until golden brown and hollow-sounding when tapped.
  11. Prepare browned butter glaze: While buns bake, melt 4 tbsp (56g) unsalted butter in a small saucepan over medium heat. Stir often until butter turns golden brown and smells nutty, about 4-5 minutes. Remove from heat and stir in 2 tbsp powdered sugar until smooth.
  12. Glaze and cool: Brush the hot buns generously with the browned butter glaze as soon as they come out of the oven. Transfer to a cooling rack and let cool slightly before serving.

Notes

If dough feels too sticky, add flour a tablespoon at a time during kneading. The browned butter glaze is best applied immediately for a beautiful sheen and flavor boost. For a shinier finish, brush glaze again after 10 minutes. Use a thermometer to warm milk to about 110°F (43°C) to activate yeast properly. Knead dough until smooth and elastic but not sticky. Cover dough during rises to prevent crust formation. Watch butter carefully when browning to avoid burning.

Nutrition

Keywords: hot cross buns, small batch, browned butter glaze, cinnamon buns, Easter brunch, quick bread, sweet buns, raisin buns

Find it online: https://prismtaste.com/tender-small-batch-hot-cross-buns-easy-recipe-with-browned-butter-glaze/