Classic Hot Cross Buns
Classic hot cross buns are soft, lightly sweet, warmly spiced, and filled with dried fruit. This recipe makes a tender batch with the familiar cross on top and a glossy finish that works well for breakfast, brunch, or spring baking.
- Prep Time: 25M
- Cook Time: 22M
- Total Time: 3H 2M
- Yield: 12 buns 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups bread flour
1 packet active dry yeast
1 cup warm milk
1/3 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
1/4 cup unsalted butter, softened
3/4 cup currants or raisins
1/4 cup mixed dried fruit, finely chopped
Zest of 1 orange
1/2 cup all-purpose flour
5 to 6 tablespoons water
2 tablespoons apricot jam
1 tablespoon warm water
Instructions
1. Mix the warm milk, yeast, and 1 teaspoon of the sugar in a bowl. Let it sit for 5 to 10 minutes until foamy.
2. In a large bowl, stir together the bread flour, remaining sugar, salt, cinnamon, nutmeg, and allspice.
3. Add the yeast mixture, eggs, and softened butter. Mix until a rough dough forms.
4. Knead the dough for 8 to 10 minutes until smooth and elastic, then add the currants, mixed dried fruit, and orange zest.
5. Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours until doubled.
6. Divide the dough into 12 equal pieces and shape into smooth balls.
7. Arrange the buns in a prepared baking pan, cover, and let them rise again for 40 to 60 minutes until puffed.
8. Mix the all-purpose flour and water into a thick paste and pipe crosses over the tops.
9. Bake at 375°F for 20 to 24 minutes until deep golden brown.
10. Warm the apricot jam with water and brush it over the buns while still warm.
Notes
Keep the dough slightly tacky for a softer texture.
Do not rush the second rise or the buns may bake up dense.
Pipe the crosses with a thick paste so they keep their shape.
Brush the glaze on while the buns are warm for a smooth finish.
Store in an airtight container at room temperature for up to 2 days.
Freeze fully cooled buns for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 268
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 42mg
Find it online: https://slicesync.com/classic-hot-cross-buns/