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Hot Cross Buns
Hot Cross Buns
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
195 minutes
Traditional Good Friday treat: sweet, spiced buns with currants, citron, and orange zest.
Ingredients:
  • 1 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm milk
  • 1/4 cup plus 1 teaspoon granulated white sugar
  • 3 1/4 to 3 1/2 cups all-purpose flour
  • 2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
  • 4 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
  • 3/4 cup currants (can sub half of currants with chopped candied citrus peel)
  • 2 teaspoons grated orange zest
  • For the glaze:
  • 1 large egg
  • 1 tablespoon milk
  • For the frosting
  • 1 1/2 teaspoons milk
  • 1/2 cup powdered sugar
Instructions:
  • Activate the yeast: Combine 1/4 cup of warm milk with 1 teaspoon of sugar in a bowl. Sprinkle the yeast over the mixture and allow it to sit for 5 to 10 minutes until it becomes foamy.
  • Combine 3 cups of flour, spices, salt, and 1/4 cup of sugar in a large bowl or the mixing bowl of an electric mixer. Whisk vigorously to blend the dry ingredients.
  • Combine foamy yeast, softened butter, eggs, and 1/4 cup milk in the well of flour. Stir until well mixed using a wooden spoon or mixer paddle. The dough should be shaggy and sticky. Mix in currants and orange zest.
  • Knead the dough until it is slightly tacky but no longer sticks to your fingers. Use a stand mixer with the dough hook attachment on low speed or knead by hand, incorporating additional flour gradually, a tablespoon at a time, for about 7 minutes in the mixer or 10 minutes by hand.
  • Allow the dough to rest for 2 hours to double in size: Shape the dough into a ball in the bowl and cover it with plastic wrap. Leave it to rise at room temperature (or in a warm spot) for 2 hours until it doubles in size.
  • Shape the buns: Gently press down on the dough, then roll it into a log shape and cut in half. Divide one half into 8 equal pieces and form mounds, spacing 1 1/2 inches apart on a greased baking sheet. Cover with plastic wrap. Repeat with the remaining half of the dough.
  • Allow for a second rise: Leave the dough mounds at room temperature (or a warm spot) until they double in size, around 30 to 40 minutes.
  • Preheat the oven to 400°F for the perfect cooking temperature.
  • Create a glossy finish: Whisk one egg with a tablespoon of milk to make an egg wash. Optionally, score a cross pattern on top of the buns with a knife. Apply the egg wash generously over the dough mounds using a pastry brush for a shiny look once baked.
  • Bake and cool: Bake on the middle rack of a 400°F oven for 10 to 12 minutes until lightly browned. Let the buns cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  • Once the buns have cooled, prepare the frosting by whisking together the milk and powdered sugar until thick. Transfer the frosting into a plastic sandwich bag, snip off a corner, and use the bag to pipe a cross pattern on top of each bun.

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