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Hot Cross Buns
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
145 minutes
Easter yeast buns with dried fruit and a cross on top, best served warm or toasted with butter for a delicious brunch treat.
Ingredients:
  • 3 cups all-purpose flour
  • 0.75 cup warm water (110 degrees F/45 degrees C)
  • 1 large eggs, separated, divided
  • 3 tablespoons butter, softened
  • 1 tablespoon active dry yeast
  • 1 tablespoon instant powdered milk
  • 0.375 teaspoon salt
  • 0.75 cup dried currants
  • 2 tablespoons water
  • 0.5 cup confectioners' sugar
  • 2 teaspoons milk
  • 0.25 teaspoon vanilla extract
Instructions:
  • Combine flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker, then set to the dough program.
  • Add currants and cinnamon when there are 5 minutes left of kneading, then allow the dough to double in size in the machine for about 1 hour.
  • On a lightly floured surface, gently press down on the dough, cover, and allow to rest for 10 minutes.
  • Form the dough into 12 balls and arrange them in a greased 9x12-inch pan. Cover and allow to rise in a warm spot until doubled in size, for 35 to 40 minutes.
  • Preheat the oven to 375°F (190°C) for the perfect temperature to start cooking.
  • Whisk egg yolk with 2 tablespoons of water until smooth, then brush over the dough.
  • Bake until beautifully golden for about 20 minutes in the preheated oven. Remove from pan promptly and cool on wire rack.
  • Combine confectioners' sugar, milk, and vanilla until the glaze is smooth. Transfer the glaze to a piping bag or a sandwich bag with a corner snipped off to easily pipe a cross onto each roll.

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