Hot Cross Buns
A classic Easter tradition! Soft, spiced, sweet buns studded with raisins and citrus peel, marked with a symbolic cross on top.
Equipment
- Stand Mixer
- 9x13 inch Baking Pan
Ingredients
Dough
- 1 cup warm milk 240ml
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar 100g
- 4 cups bread flour 500g
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 egg beaten
- 1/4 cup unsalted butter 55g, softened
- 3/4 cup raisins or currants 110g
- 1 orange zest only
Cross & Glaze
- 1/2 cup all-purpose flour 60g
- 5 tbsp water
- 2 tbsp apricot jam warmed
Instructions
- Combine warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5-10 mins until foamy.
- In a stand mixer with a dough hook, mix flour, spices, salt, and remaining sugar. Add yeast mixture, egg, and softened butter. Knead for 5-7 mins until smooth and elastic.
- Knead in raisins and orange zest. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours, until doubled.
- Punch down dough. Divide into 12 equal pieces, shape into smooth balls, and place in a greased 9x13 inch pan. Cover and let rise for 45 mins.
- Preheat oven to 375°F (190°C). For the cross, mix flour and water into a paste. Pipe crosses onto the risen buns.
- Bake for 18-20 mins until golden brown. Immediately after baking, brush with warmed apricot jam for a shiny glaze. Serve warm.
Notes
For a softer bun, place a pan of hot water on the bottom rack of the oven while baking. The glaze is essential for that classic sticky top.
