Hot Cross Buns
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5.0
99 reviews
Excellent
Hot Cross Buns
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These sweet and lightly spiced buns with a distinctive cross on the top are the perfect treat for Easter or spring!
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Ingredients
- 1 cup milk
- ½ cup granulated sugar + 1 teaspoon sugar, divided
- 1 teaspoon salt
- ⅓ cup unsalted butter room temperature
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 large eggs divided use, room temperature
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 4-5 cups all purpose flour
- ¾ cup raisins or currants
- 2 teaspoons orange zest
Flour Cross
- ⅓ cup all-purpose flour
- ¼ cup water*
Instructions
- In a small saucepan, heat milk over medium heat just until bubbles begin to form at the edges (the temperature should reach about 181°F.) Do not boil.
- Pour the milk into a bowl of a stand mixer (or a large bowl) and add ½ cup sugar and salt. Whisk to combine. Add butter and stir until the butter is melted. Let the mixture cool to 110°F (or lukewarm).
- Meanwhile, combine yeast, ½ cup warm water (110°F), and 1 teaspoon sugar in a bowl. Let sit 10 minutes or until foamy.
- Add the yeast to the milk mixture. Whisk in 2 whole eggs (reserve the third egg for brushing the rolls before baking), cinnamon, cloves, and nutmeg.
- Add 2 cups of flour and mix with a dough hook (see notes to mix by hand). Continue adding more flour until it forms a dough that holds together and isn't too sticky (you will use about 4-5 cups of flour total). Turn the mixer to medium-low and let it knead for 4-5 minutes or until smooth and elastic. Add raisins or currants and orange zest if using and knead again to incorporate.
- Place the dough into a large oiled bowl and cover with a kitchen towel. Set in a warm place and let rise until doubled in size, about 90 minutes.
- Punch the dough down and form into 12 even-sized rolls. Place the rolls in a greased 9x13 pan and let rise 20-25 minutes.
- While the dough is rising, combine the flour and water for the cross. It should be thick enough to hold its shape. Brush rolls with egg wash and place the flour mixture in a piping bag and pipe a cross on each roll.
- While the rolls are rising, preheat the oven to 400°F.
- Bake for 24-26 minutes or until cooked through.
Notes
- If you do not have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead 8-10 minutes or until smooth. Add raisins or currants and knead again to incorporate. Proceed with the recipe as directed above.
- *You may not need all of the water for the flour cross, you want it thick enough to pipe and hold its shape.
- I love to add a sweet glaze once they've baked. It looks beautiful and tastes great but keep in mind that the glaze will make the rolls slightly sticky.
- Optional Glaze: Boil 3 tablespoons water and 3 tablespoons sugar in a small saucepan. Brush over the warm rolls.
Nutrition Information
Show Details
Calories
273
(14%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
215mg
(9%)
Potassium
179mg
(5%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
189IU
(4%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273 | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 215mg | 9% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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