Instant Pot Hot Cross Buns

These Instant Pot Hot Cross Buns are so fluffy, and have a perfect amount of sweetness to them. I know they you normally eat them around Easter time, but I honestly would eat them all year long.

I love being able to use my Instant Pot for lots of different & fun recipes, and try to use it for everything that it has to offer. That includes using my Instant Pot as a fantastic bread proofer! Yes, there are lots of different tricks out there to help proof your bread, but I love using my Instant Pot for that for “fool proof proofing.” Phew! Say that 5 times fast.

Don’t tell her, but Angela actually inspired me to make these! She kept on asking everyone if they ever had one before, and she couldn’t remember if she had one or not. So, I decided to make them. Of course…I sang the song the whole time making them. *Insert eye roll* “One a penny, two a penny…”

With that in mind, let’s get to making these delicious treats. As always, I have lots of other great information for you about this Instant Pot Hot Cross buns recipe.

Frequently Asked Questions about My Instant Pot Hot Cross Buns recipe You Might have.

What kind of Fruit is used in Your Instant Pot Hot Cross buns?

I’m using traditional seedless raisins that I bought from Trader Joe’s. They tend to be smaller in size, and have a much better flavor profile than most other brands of raisins that I’ve tried. With that in mind, I’ve seen plenty of amazing recipes that have used craisins, dried currants, and sultanas (golden raisins). Some even plum the fruit in hot water to help revitalize them. Honestly, it’s up to you which one you want to use.

You can also use other types of dried fruits, and even a variety of chopped nuts. That would be super fun a delicious!

Can You place them in the Freezer?

Yes, you can! Once they’re done and full cooled, place in an airtight freezer container, and they should last up to 3 months! You can reheat in a 375°F oven for about 7-10 minutes.

What type of Yeast should I Use?

I’m using a rapid rise yeast. I find that it’s the best to work with in making this type of bread product. However, you can definitely used Instant rise yeast as well. As far as fresh yeast goes, I’ve not ever worked with it, so I’m not too sure about the In’s and Out’s.

Some Notes for My Instant Pot Hot Cross buns recipe

  • To use your Instant Pot for the bread proofing, be sure that you have a yogurt setting with the option for LESS.
  • You can add 1 tablespoon of grated orange zest or lemon zest to your dough, and it will make super fragrant and lovely citrus zest.
  • I’ve found that their is enough flavorings from the spices (cinnamon and allspice), but you can add in extra teaspoon of allspice if you want it more fragrant.
  • When you warm your milk in the microwave, please be careful not to make it scalding hot. You just want it warm, or you can very easily kill your yeast…and then you’ll be a very sad panda.
  • Make sure your yeast is fresh and still active and alive. You can always do a yeast test to ensure this. Use 1 teaspoon sugar, 2 1/4 (1 envelope) of yeast, and 1/2 cup warm water. If it starts bubbling after about 10 minutes, and smelling yeasty, then your yeast is good!
  • You want your dough to be a tad bit tacky to touch, not to where it’s sticking to everything. You also want to make sure you don’t add too much more flour, or your little buns will be hard and tough.
  • As far as flour type goes, you can just use all purpose flour; however, some people use bread flour.
  • The cross is made out of a flour paste, and when it bakes it tends to be a bit chewy. This is the traditional way of doing it. You can always doing a thick icing to make the crosses on top of the buns when they’re done and completely cooled.
  • Don’t have apricot jam? No worries. You easily use a little coat of honey. I’d warm the honey in the microwave first. No need to add water.
  • Most Importantly: Be patient! Your yeast is working, and it needs time to rise in your Instant Pot. If you don’t have an Instant Pot, you can allow your dough to rise in a very warm place.

Instant Pot Hot Cross Buns Recipe

INGREDIENTS FOR DOUGH

  • 1 tablespoon of instant or rapid rise yeast
  • 1/2 cup granulated sugar
  • 4 1/2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon all spice
  • 1 cup raisins
  • 1 1/2 cups milk, warm, full fat
  • 1/4 cup melted butter (cooled, you don’t want it hot)
  • 1 egg

INGREDIENTS FOR CROSSES

  • 1/2 cup all purpose flour
  • 5-6 tablespoons of water

INGREDIENTS FOR GLAZE

  • 1 1/2 tablespoon apricot preserve or jam
  • 2 1/2 teaspoon water

How To Make The Dough

Place all dry ingredients into your Kitchen Aid mixer, and connect dough hook. Turn on mixer for about 1-2 minutes on lowest setting to mix the ingredients.

Add milk, butter, egg, and raisins. Turn mixer on to level 2-3 until a nice dough ball forms. Once the dough ball forms, place your mixer to lowest level 1, and allow it to knead the dough for approximately 5 minutes. You want the dough to be smooth and elastic.  If your dough is still a little tacky to touch or the bowl, add a little flour. We want the dough to come away from the sides of the bowl without being too tacky.

Lightly coat your Instant Pot metal liner with non stick spray. Remove dough from mixer and and place in Instant Pot. Press Yogurt button until you see LESS chosen. Select timer for 1 hour and 45 minutes. Cover with lid (You will want an Instant Pot lid, not the normal lid you pressure cook with, I happen to have a lid from one of my pots that fits. We want the dough to be doubled in size.

Dough from mixer bowl
Dough has doubled in size in Instant Pot

Once dough has risen, remove plastic wrap and punch the dough in the middle to deflate. Dust a little flour onto your counter/table that you’re working on. Roll and shape dough into an oblong shape, like that of a log.

Cut the log into 12 equal parts. Take each part and roll into individual dough balls. Place each dough ball on a parchment paper lined baking sheet that measures 9 x 13

Loosely cover dough balls with a piece of plastic wrap. Set aside in a warm place and allow to rest and rise for 35-45 minutes.

Preheat oven to 350°F. Make mixture for crosses. Mix water and flour together, as noted in the ingredients list. You want a consistency that’s a slightly thicker than glue.Using either a plastic ziplock bag with a snipped corner, or a piping bag, slowly make your cross designs. Take your time so that you get the curves without any interruption of flour mixture.

Once done, bake for approximately 20-25 minutes (depending on type of oven and altitude). To truly know that your buns are done, they will turn a beautiful dark golden brown color.

Once you pull your buns from the oven, mix the jam and water solution together. Place in microwave for about 20 seconds. This will help make it a little more loose in consistency. Brush across the tops of your buns and then allow your buns to completely cool.

Instant Pot Hot Cross Buns
Yield: 12

Instant Pot Hot Cross Buns

Prep Time: 2 hours 30 minutes
Cook Time: 22 minutes
Total Time: 2 hours 52 minutes

Ingredients

  • INGREDIENTS FOR DOUGH
  • • 1 tablespoon of instant or rapid rise yeast
  • • 1/2 cup granulated sugar
  • • 4 1/2 cups all purpose flour
  • • 2 teaspoons cinnamon
  • • 1 teaspoon all spice
  • • 1 cup raisins
  • • 1 1/2 cups milk, warm, full fat
  • • 1/4 cup melted butter (cooled, you don’t want it hot)
  • • 1 egg
  • INGREDIENTS FOR CROSSES
  • • 1/2 cup all purpose flour
  • • 5-6 tablespoons of water
  • INGREDIENTS FOR GLAZE
  • • 1 1/2 tablespoon apricot preserve or jam
  • • 2 1/2 teaspoon water

Instructions

  1. Place all dry ingredients into your Kitchen Aid mixer, and connect dough hook. Turn on mixer for about 1-2 minutes on lowest setting to mix the ingredients.
  2. Add milk, butter, egg, and raisins. Turn mixer on to level 2-3 until a nice dough ball forms. Once the dough ball forms, place your mixer to lowest level 1, and allow it to knead the dough for approximately 5 minutes. You want the dough to be smooth and elastic.  If your dough is still a little tacky to touch or the bowl, add a little flour. We want the dough to come away from the sides of the bowl without being too tacky.
  3. Lightly coat your Instant Pot metal liner with non stick spray. Remove dough from mixer and and place in Instant Pot. Press Yogurt button until you see LESS chosen. Select timer for 1 hour and 45 minutes. Cover with lid (You will want an Instant Pot lid, not the normal lid you pressure cook with, I happen to have a lid from one of my pots that fits. We want the dough to be doubled in size.
  4. Once dough has risen, remove plastic wrap and punch the dough in the middle to deflate. Dust a little flour onto your counter/table that you’re working on. Roll and shape dough into an oblong shape, like that of a log.
  5. Cut the log into 12 equal parts. Take each part and roll into individual dough balls. Place each dough ball on a parchment paper lined baking sheet that measures 9 x 13
  6. Loosely cover dough balls with a piece of plastic wrap. Set aside in a warm place and allow to rest and rise for 35-45 minutes.
  7. Preheat oven to 350°F. Make mixture for crosses. Mix water and flour together, as noted in the ingredients list. You want a consistency that’s a slightly thicker than glue.Using either a plastic ziplock bag with a snipped corner, or a piping bag, slowly make your cross designs. Take your time so that you get the curves without any interruption of flour mixture.
  8. Once done, bake for approximately 20-25 minutes (depending on type of oven and altitude). To truly know that your buns are done, they will turn a beautiful dark golden brown color.
  9. Once you pull your buns from the oven, mix the jam and water solution together. Place in microwave for about 20 seconds. This will help make it a little more loose in consistency. Brush across the tops of your buns and then allow your buns to completely cool.

Notes

  • To use your Instant Pot for the bread proofing, be sure that you have a yogurt setting with the option for LESS.
  • You can add 1 tablespoon of grated orange zest or lemon zest to your dough, and it will make super fragrant and lovely citrus zest.
  • I've found that their is enough flavorings from the spices (cinnamon and allspice), but you can add in extra teaspoon of allspice if you want it more fragrant.
  • When you warm your milk in the microwave, please be careful not to make it scalding hot. You just want it warm, or you can very easily kill your yeast...and then you'll be a very sad panda.
  • Make sure your yeast is fresh and still active and alive. You can always do a yeast test to ensure this. Use 1 teaspoon sugar, 2 1/4 (1 envelope) of yeast, and 1/2 cup warm water. If it starts bubbling after about 10 minutes, and smelling yeasty, then your yeast is good!
  • You want your dough to be a tad bit tacky to touch, not to where it's sticking to everything. You also want to make sure you don't add too much more flour, or your little buns will be hard and tough.
  • As far as flour type goes, you can just use all purpose flour; however, some people use bread flour.
  • The cross is made out of a flour paste, and when it bakes it tends to be a bit chewy. This is the traditional way of doing it. You can always doing a thick icing to make the crosses on top of the buns when they're done and completely cooled.
  • Don't have apricot jam? No worries. You easily use a little coat of honey. I'd warm the honey in the microwave first. No need to add water.
  • Most Importantly: Be patient! Your yeast is working, and it needs time to rise in your Instant Pot. If you don't have an Instant Pot, you can allow your dough to rise in a very warm place.

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