Maple Pecan Hot Cross Buns

These maple pecan hot cross buns are soft, fluffy and raisin-free. They are positively addictive and perfect for Easter.

Our Air Fryer Hot Cross Buns are a great alternative recipe to try.

Ingredients

This hot cross buns recipe is great for those who don’t like raisins but love the flavor of classic hot cross buns, however feel free to add them if you wish. The dough is scented with spices and maple syrup, delivering the most delicious Good Friday treat. This recipe does not contain eggs and I don’t think it’s made much of a difference to the finished dough. I always brush my hot cross buns with a simple sugar syrup to give them a glossy finish. Serving the warm buns with whipped maple butter makes this an absolutely irresistible dish to serve this Easter.

• Milk.
• Warm water. 
• Brown sugar. 
• Maple syrup. 
• Vanilla extract. 
• Instant yeast. 
• Flour. 
• Spices: Cinnamon, cardamom, nutmeg and all spice.
• Salt. 
• Butter. I used salted butter but unsalted butter can be substituted.
• Pecan nuts. Walnuts can be substituted. A cup of dried cranberries, currants or raisins can be added, if preferred.

How to make hot cross buns

Make the dough by combining the milk. warm water, sugar, maple syrup and yeast in the bowl of a stand mixer. Add the dry ingredients to the yeast mixture then knead with the dough hook for a few minutes until a soft, sticky dough forms. If the sough is very wet or sticky, add a few tablespoons of flour at a time. Knead in the chopped pecans. Cover the bowl with plastic wrap and place in the fridge overnight. Allowing the dough to rise overnight will improve both the flavor and texture of the finished buns.

Remove the dough an hour before you want to form the buns and allow to come to room temperature. Turn the dough out onto a lightly floured surface and cut the dough into 12 even pieces with a sharp knife. Form each piece of dough into a ball and place into a greased casserole dish lined with parchment paper (or rectangular baking dish). Cover with a damp tea towel and allow to proof in a warm place for 30 minutes while you preheat the oven.

In a small bowl, stir together the flour and water for the crosses and transfer to a piping bag then pipe over the top of the proofed buns. Place in the oven and allow to bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped. While the buns are baking, make the syrup by bringing the sugar and water to a simmer in a small saucepan and allow to cook for 5 minutes then set aside.

Brush the glaze over the buns the moment they come out of the oven and allow to cool for 20 minutes before serving with maple butter.

Can I make hot cross buns ahead?

The dough can be made up to 3 days in advance and kept covered in the fridge. The dough can be frozen in a freezer-bag for up to 3 months. Allow to thaw completely then allow to rise in the fridge overnight. Baked buns will last for 2 days in an airtight container and can be reheated in the oven or air fryer before serving.

Easter recipes