Hot Cross Buns
This easy Hot Cross Buns recipe is flavorful and you can personalize it by changing the fruits you use. They're perfect to serve for Easter.
Ingredients
DOUGH
- 2 1/4 tsp. active dry yeast
- 1 cup lukewarm milk (between 105ºF to 110ºF)
- 1 tbsp. honey tips & tricks
- 3 1/4 cups unbleached all-purpose flour, plus more for work surface
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground Himalayan sea salt
- 1/4 tsp. ground ginger
- 5 tbsp. unsalted butter, room temperature
- 1 large free-range egg, room temperature and lightly beaten
- 1/2 tsp. pure vanilla extract
- 1/2 cup granulated sugar
- 3/4 cup sultanas (subtitute raisins or currants)
- 1/4 cup mixed candied peels, finely chopped if needed see Recipe
- 1 tbsp. orange zest, finely chopped
- grapeseed oil, as needed to grease the bowl tips & tricks
CROSSES
- 1/2 cup unbleached all-purpose flour
- 6 to 8 tbsp. water
GLAZE
- 1/4 cup confectioners' sugar, sifted
- 2 tbsp. freshly squeezed orange juice tips & tricks
Directions
DOUGH
- In the bowl of a stand mixer, add yeast, warm milk and honey. Stir and let it proof for 15 minutes.
- Meanwhile in a large mixing bowl, combine flour,cinnamon, allspice, nutmeg, salt and ginger; whisk and set aside.
- To the stand mixer, add butter, egg, vanilla, sugar, sultanas and candied peels. With the paddle attachment on, process on medium speed until the ingredients are mixed.
- Change the attachment for the dough hook and add half the dry ingredients to the yeast mixture. On low speed, process until somewhat mixed before adding the remaining half of the dry ingredients. Mix the ingredients on low speed at first and increase to medium speed, stopping to clean the sides of the bowl.
- When the dough pulls away from the sides of the bowl, stop and drop it on a lightly floured work surface. Knead the dough for about 2 minutes.
- Form a ball by pulling it under and place it in a lightly greased bowl, swirling around to coat.
- Cover with a clean dish towel and transfer the bowl to a draft-free area such as the oven with the temperature off. Let it rise for 1 ½ to 2 hours or until it doubles in size.
- A couple hours later, remove it from its draft-free spot and drop the dough back on the work surface. Divide it into 12 equal pieces or if you want them smaller, make 15 pieces with it; pull under to form little balls.
- Place them close together on a baking sheet lined with parchment paper overhanging the sides so it makes it easier to take the buns out when they’re baked.
- Cover the buns with the same clean dish towel and transfer them back to the draft-free area making sure the towel is not tucked under. Let them proof for 1 hour or until they double in size.
CROSSES
- About 5 minutes before the proofing time is done, make a paste using flour and 6 tablespoons of water. Continue adding a little bit of water until the consistency is right: not too thin and not too thick.
- Remove the buns from its draft-free area.
- Preheat oven to 400ºF/200ºC
- Spoon the paste into a small plastic bag, snip off a small piece at the corner of the bag and pipe a line down the center of the buns; do it again in the other direction, creating a cross.
- Transfer to the preheated oven and bake for 15 to 20 minutes or until light golden brown, turning the baking sheet halfway through baking.
GLAZE
- In a small bowl, combine confectioners’ sugar with freshly squeezed orange juice; stir until blended.
- When the buns are done, remove them from the heat and immediately brush on the glaze while they’re still warm.
- Grab the edges of the paper and slide them onto a wire rack to cool off.