Hot Cross Buns

Name: Hot Cross Buns
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12 servings
Ingredients: 3/4 cup milk; 2 1/4 teaspoons active dry yeast; 1 teaspoon granulated sugar; 5 tablespoons dark or light brown sugar; 3 tablespoons unsalted butter cut into pieces; 1 teaspoon vanilla extract or vanilla bean paste; 2 eggs; 3/4 teaspoon kosher salt; 1 teaspoon orange zest; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1 1/4 cups white whole wheat flour; 2 1/4 cups all purpose flour; 2/3 cup raisins or currants soaked in boiling rum or water for 5 minutes; 1 egg white; 1/2 cup powdered sugar; 1 1/2 teaspoons milk; 1/4 teaspoon vanilla extract

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Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 20 mins
Servings
12 servings
Calories
211 kcal
Course
Breakfast, Bread, Baked Goods
Cuisine
American

Hot Cross Buns

Lindsey Herring

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Spiced buns filled with currants or raisins and topped icing in the shape of a cross are a delicious and traditional Easter treat!

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Ingredients

Servings

3/4 cup milk, warmed to 110° F.
2 1/4 teaspoons active dry yeast, 1 packet
1 teaspoon granulated sugar
5 tablespoons dark or light brown sugar
3 tablespoons unsalted butter cut into pieces, room temperature
1 teaspoon vanilla extract or vanilla bean paste
2 eggs, room temperature
3/4 teaspoon kosher salt
1 teaspoon orange zest, optional
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/4 cups white whole wheat flour
2 1/4 cups all purpose flour
2/3 cup raisins or currants soaked in boiling rum or water for 5 minutes.
1 egg white, whisked together with a tablespoon of water
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/4 teaspoon vanilla extract

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Instructions

Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer using either a dough hook or paddle attachment. Cover with a clean dish towel and let it sit for 5 minutes. It should look foamy and bubbly when ready.
Add the brown sugar, butter, eggs, vanilla, salt, spices, and whole wheat flour to the yeast mixture. Beat on low for 30 seconds then scrape down the sides of the bowl with a rubber spatula. Add the remaining flour and raisins (or currants). Beat on medium speed until the dough comes together and pulls away from the sides of the bowl. This will take approximately 2-3 minutes. If the dough looks too sticky and is stuck to the sides or the bottom of the bowl, add additional flour a tablespoon at a time. Knead the dough for another 2-3 minutes either in the mixer or by hand on a lightly floured surface.
Spray a large bowl with nonstick spray and place the dough in it, turning to coat all sides of the dough with oil. Cover the bowl with plastic wrap or a clean kitchen towel and place the bowl in a warm space to rise until doubled in size. Depending on how warm the environment is this will take 1-2 hours. Mine took 2 hours.
Grease a 9×13 inch baking pan and set aside.
When the dough has risen, punch it down to deflate it. Divide the dough into 12-14 equal pieces, they don't have to be perfect. Shape into smooth balls then place them in the prepared baking dish. Cover again with plastic wrap or a clean kitchen towel and allow them to rise a second time for about an hour or until puffy.
Brush the tops with the egg wash and bake at 350° F. for 18-24 minutes depending on the size or until golden brown. Let the rolls cool slightly while you make the icing.
In a small bowl whisk together the powdered sugar, pinch of salt, 1 1/2 teaspoons milk and 1/2 teaspoon vanilla. Spoon the icing into a zip top bag and cut off a small piece of the corner. Pipe a cross on top of each roll. Serve immediately.

Notes

The buns are best the day they are made, but can be stored in an airtight container at room temperature for 1-2 days.

Nutrition Information

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Calories 211kcal (11%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 34mg (11%) Sodium 134mg (6%) Fiber 1g (4%) Sugar 13g (26%)