Easy Hot Cross Buns
User Reviews
5
Easy Hot Cross Buns
Description
Easy Hot Cross Buns start with a yeast-leavened dough enriched with butter, honey, whole milk, eggs, and a blend of warm spices including cinnamon, nutmeg, and allspice. Dried fruits like currants, raisins, and candied fruits are kneaded into the dough, which is developed until smooth and elastic. The dough is then allowed to rise until doubled in size.
The dough is shaped into individual buns and, after a final proof, baked until golden. Before or after baking, a flour paste cross is typically piped on top, and the buns are finished with a honey glaze made from apricot preserves diluted with water for a shiny, sweet coating. This results in buns with a flavorful crumb, soft texture, and characteristic cross decoration.
These buns are traditionally enjoyed around Easter but can be served at other times with tea or as a sweet bread. The sweet and spiced flavor, combined with tangy dried fruits and a sticky glaze, make them a distinctive and comforting treat.
Storage recommendations include cooling completely before storing in an airtight container at room temperature for up to two days or freezing up to three months. Reheating can be done in an oven or toaster to refresh warmth and texture. The buns are easily made ahead and reheated as needed.
Ingredients
For the Buns:
- 1 kg all-purpose flour leveled & sifted, spooned
- ½ teaspoons nutmeg , finely grated
- 3 teaspoons ground cinnamon Saigon
- ⅛ teaspoon allspice
- 160 g granulated sugar
- 40 g honey
- 12g (3 teaspoons) kosher salt
- 160 g unsalted butter softened to room temperature
- 200 ml whole milk 1 cup, 100 F-115F, divided
- 22 g instant dry yeast
- 2 egg room temperature, large
- 2 egg room temperature, large, yolk
- 120 g currant or cranberries
- 120 g raisin or cranberries
- 78 g candied fruits
- 30 ml vanilla extract pure
For the Flour Paste:
- 50g sugar
- 100g flour
- ½ teaspoon vanilla extract pure
- 45 ml milk or as needed to form a paste, or water or orange juice
- 50g butter softened to room temperature, unsalted, stick
- zest lemon from ½ lemon
For the Honey Glaze:
- 165g cup apricot preserves such as Bonne Maman
- ½ cup water
Instructions
- Combine the sifted flour, sugar, spices, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl.
- Make a well in the center of the flour mixture. Add the yeast and warm milk and mix well until the yeast dissolves. Add the beaten eggs to the wet mixture, followed by the softned butter, vanilla extract, and honey. Begin to incorporate the flour, starting with the inner rim of the well.
- The dough will start to come together in a shaggy mass when about half of the flour is incorporated. Continue kneading until smooth and elastic, about 15 minutes. You shouldn’t need to flour your surface, but lightly flour as needed if the dough sticks to it. Add the raisins and the candied fruits to the dough and knead them until evenly distributed. Form the dough into a ball.
- Generously butter a large clean bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 hour.
- Line with parchment paper or butter a 13'' x 18'' x1'' sheet pan. Turn the dough out onto a clean work surface and divide it into 24 even pieces (about 90 to 100 grams each) with a bench scraper or sharp knife. Form each piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits, so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place the seam side down on the surface.
- Next, cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round—place it in the prepared pan. Repeat with the remaining dough and arrange the balls in a 4-by-6 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate it for up to 1 day.
- Next, cover the dough with a clean kitchen towel. Let the balls rise until their sides are touching, about 30 to 45 minutes (longer if the dough has been chilled). Position a rack in the center of the oven and preheat to 350 degrees.
- Prepare the topping: In a small bowl, combine the flour, sugar, softened butter, and vanilla; slowly add milk to form a smooth paste, transfer to a pastry bag or zip-top bag and snip a ⅓-inch hole in one corner.
- Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross. Bake the hot cross buns until risen and browned, 25 to 30 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, cook the apricot preserves and water in a medium pot over medium heat.
- Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes. Remove from the heat. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve Hot Cross Buns hot, warm, or at room temperature.
Notes
- Let buns cool completely before storing in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Reheat thawed buns in a 350°F (175°C) oven for 10 minutes or in a toaster for a fresh taste.
- To freeze, wrap cooled buns individually in foil or plastic wrap, place in a freezer bag, and label with the date.
- Defrost buns covered loosely with foil in a preheated oven at 350°F (175°C) for 10-15 minutes until fully heated, removing foil near end for browning if desired.
- These buns can be made ahead and stored for convenient serving later.
User Reviews
Overall Rating
5
You'll Also Love
