Hot Cross Buns
There’s something magical about the aroma of freshly baked Hot Cross Buns wafting through your kitchen. With just 30 minutes of prep and a bit of patience for the dough to rise, you’ll be rewarded with a treat that’s both comforting and indulgent.
Ingredients
- 5 ⅓ cups all-purpose flour plus additional as needed
- ⅔ cup granulated sugar
- 5 teaspoons instant yeast
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ⅓ cups whole milk
- 6 Tablespoons unsalted butter cut into 12 pieces
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon orange zest optional
- ⅔ cups dried currants or raisins
EGG WASH
- 1 large egg
- 2 teaspoons water
ICING
- 1 ½ cups powdered sugar
- 2-3 Tablespoons whole milk
- ¾ teaspoon lemon juice
Instructions
- In the bowl of a stand mixer (see note if you do not have a stand mixer), combine 2 cups (250g) flour, sugar, yeast, salt, and spices.
- In a small saucepan, heat milk and butter until butter is melted and mixture reaches 120-125F (48-52C) (if the mixture becomes too hot, let it cool back down to the correct temperature range, otherwise you run the risk of killing your yeast).
- Turn mixer to low speed and gradually pour liquid ingredients into dry. Once just combined, add eggs and stir until combined.
- Stir in currants or raisins and orange zest, if using.
- With mixer on low speed, gradually add remaining flour (415g) as needed (it’s possible you will not need to use all of the flour) until dough attains a smooth elastic texture that’s tacky to the touch but not too sticky. The dough should be clinging to itself and pulling away from the sides of the bowl. Add additional flour if needed.
- Form the dough into a ball and place into a lightly oiled bowl. Roll dough through oil and cover bowl tightly with plastic wrap. Place in a warm, draft-free spot and allow to rise until doubled in size (usually 30-60 minutes). I usually preheat my oven at this point and place my dough on the top of my preheating oven, as that’s the warmest spot in my house.
- Preheat oven to 350F (175C) and lightly butter a 9×13 baking dish. Set aside.
- Once dough has risen, punch down and transfer to a lightly floured surface. Form into a log that’s 12” long and cut into 12 even slices. Form each slice into a round ball/roll and place rolls almost touching in prepared plan. Cover tightly with plastic wrap and allow to rise again for 20-30 minutes. If making pastry crosses (rather than the recommended icing), please see notes section below.
- Once rolls have finished their rise, combine large egg and 2 teaspoons of water in a small dish. Use a whisk or fork to beat until well-combined. Remove plastic wrap from rolls and use a pastry brush to brush the top of each roll with egg wash mixture.
- Transfer to 350F (175C) oven and bake for 30-32 minutes or until rolls are golden brown and are firm and sound hollow when tapped on top. Allow to cool before adding icing.
- Prepare icing by whisking together powdered sugar, milk, and lemon juice. It should have a thick consistency that holds its shape for piping, if it’s too thin then add more sugar, if too thick then add more milk.
- Spoon icing into a small piping bag or into a ziploc bag and snip one corner. Pipe crosses over buns.
- Enjoy!
Nutrition
Calories: 382kcalCarbohydrates: 69gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 23mgSodium: 238mgPotassium: 126mgFiber: 2gSugar: 26gVitamin A: 250IUVitamin C: 9.1mgCalcium: 60mgIron: 0.9mg
Tried this recipe?Let us know how it was!