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Chef John's Hot Cross Buns
Chef John's Hot Cross Buns
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
315 minutes
Chef John's delectable hot cross buns feature rum-soaked raisins and are authentically made with the cross baked in for a traditional touch.
Ingredients:
  • 0.25 cup dried currants
  • 0.25 cup rum, or as needed to cover currants
  • 0.75 cup milk, warmed to 100 degrees F/40 degrees C
  • 3 cups bread flour, divided, or as needed
  • 1 (.25 ounce) package active dry yeast
  • 5 tablespoons white sugar
  • 1 large egg, beaten
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated orange zest
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground nutmeg
  • 7 tablespoons melted butter
  • 0.25 cup water
  • 0.33333334326744 cup all-purpose flour, or as needed to make thin, pipe-able dough
  • 0.25 cup sugar
  • 3 tablespoons water
Instructions:
  • Place the currants in a small bowl. Warm the rum in a small pan until steaming, then pour it over the currants to soften them. Let them soak for approximately 2 hours. Drain the currants, and save the flavorful liquid for future recipes.
  • Combine warm milk, 1/4 cup flour, and yeast in the bowl of a stand mixer. Allow it to rest for 15 minutes until small bubbles appear on the surface. Integrate sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (adjust as needed). Use the dough hook attachment to mix until the dough pulls away from the sides of the bowl and is slightly elastic, about 5-6 minutes. Knead for an additional 10 minutes until the dough is soft and glossy. Shape the dough into a ball on a lightly floured surface.
  • Shape the dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over the dough. Fold the dough into thirds, then fold into thirds again. Reshape the dough into a round ball. Place in a lightly oiled mixing bowl, cover, and let rise in a warm, draft-free spot for about 2 hours until doubled in size.
  • Gently press the dough with your fingertips, then move it to a floured surface. Flatten the dough evenly and cut it into 16 equal pieces using a bench scraper.
  • Prepare a baking sheet with a silicone mat.
  • Shape each portion of dough into a perfect round ball. Place them evenly on the baking sheet. Allow them to rest and rise for 15 minutes.
  • Combine 1/4 cup water and 1/3 cup flour in a mixing bowl until you achieve a thick yet pipeable consistency. Transfer the mixture to a piping bag.
  • Pipe a cross on top of each bun after 15 minutes of rising. Let them rise until doubled in size from the original dough balls, which should take another 15 to 20 minutes.
  • Preheat the oven to a toasty 425°F (220°C).
  • Place the pan in the oven and bake until it turns a beautiful golden brown, approximately 15 minutes.
  • Combine sugar and water in a pan over medium heat. Simmer until sugar dissolves, thickens, or reaches 225 degrees F. Remove from heat.
  • Allow the buns to cool on a rack for 5 minutes, then lightly brush the glaze over the tops.

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