Homemade Hot Cross Buns Recipe
User Reviews
5.0
6 reviews
Excellent
Homemade Hot Cross Buns Recipe
Report
These delicious homemade hot cross buns are baked with currants and topped off with a sweet apricot jam to make one tasty roll.
Share:
Ingredients
For the Buns:
- 1 1/3 cups whole milk 112° to 115°
- 2/3 cup caster sugar
- 1 package active yeast
- 5 cups bread flour
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons unsalted butter
- Zest of 1 orange
- 1 cup currants
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup apricot jam
For the Crosses:
- 3 tablespoons bread flour
- 3 tablespoons water
Instructions
- In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Let stand for 5-7 minutes or until a raft forms.
- In the meantime, in a sperate bowl, whisk together the flour, remaining sugar, salt, and spices until combined.
- Cut the butter into the flour mixture using a pastry knife until it is about the size of rice. You may need to use your hands to further break it up.
- Fold the orange zest and currants into the dry mixture.
- Fix the hook attachment to the stand mixer and begin to mix on low speed while adding 1 cup of the flour mixture at a time until mixed in.
- Next, add in 1 egg at a time until mixed in, and then add in the vanilla until mixed in.
- Turn the speed to low-medium and knead for about 4 to 5 minutes. The dough should be a little sticky.
- Cover the bowl and let proof in a warm dark place until doubled in size, which can take up to 2 hours.
- Next, transfer the dough to a clean surface lightly dusted with flour and knead the dough for 1 to 2 minutes.
- Form 15 individual dough balls and roll them into a round shape and place them into a large baking pan lined with parchment paper. Proof them for 1 more hour covered with a towel.
- While proofing, whisk together flour and water and then transfer it to a piping bag with the tip cut off or with a small round tip.
- Once the buns are done proofing use the flour-water mixture and pipe crosses on each bun.
- Bake in the oven at 350° for 22 to 25 minutes or until golden brown on top and cooked through.
- Transfer the buns to a cooling rack.
- In the meantime, melt some apricot jam in a small sauce pan just until melted and then brush the tops of the warm buns with it. Serve.
Notes
- Make-Ahead: You can make these up to 1 day ahead of time. Since they are to be served warm, follow the reheating instructions below.
- How to Store: Cover and store in the refrigerator for up to 5 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired number of hot cross buns to a 13x9 pan and cover it with foil. Bake in the oven at 350° for 6-8 minutes or until warm.
- When reheating the buns, you can reglaze them with some hot apricot jam.
- If you do not have access to currants, substitute with raisins.
- Feel free to cover the dough with a kitchen towel or plastic wrap when going through both proofing processes.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
181mg
(8%)
Potassium
169mg
(5%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
278IU
(6%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 181mg | 8% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
