Description
Traditional Hot Cross Buns are soft, sweet spiced buns studded with dried currants or raisins, perfectly flavored with cinnamon and nutmeg, and topped with a sweet glaze. These classic buns are traditionally enjoyed during Easter but are delicious any time of year.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup dried currants or raisins
- 2 large eggs
- 1/2 tsp salt
Glaze
- 1 cup powdered sugar
- Water or lemon juice (for glaze)
Instructions
- Activate the yeast: In a bowl, combine warm milk with yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready to use.
- Create the dough: In a large bowl, mix the flour, cinnamon, nutmeg, remaining sugar, and salt. Make a well in the center and add the softened butter, eggs, and the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough: Flour your countertop and knead the dough for about 8-10 minutes until it becomes smooth and elastic, which develops the gluten structure necessary for a good rise.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Add fruits: Punch down the dough to release air, then fold in the dried currants or raisins evenly throughout the dough.
- Shape the buns: Divide the dough into 12-15 equal portions. Roll each portion into a smooth ball and arrange them on a lined baking sheet, leaving space for expansion.
- Second rise: Cover the shaped buns and let them rise again until doubled in size, about 1 hour. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Glaze the buns: Allow the buns to cool slightly. Mix powdered sugar with enough water or lemon juice to form a smooth glaze. Drizzle over the warm buns for a sweet finishing touch.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading time is crucial for gluten development which impacts the texture of the buns.
- Letting the dough rise in a warm place will speed up the fermentation process.
- You can substitute currants with raisins or other dried fruits like chopped dried apricots.
- The glaze can be thickened or thinned based on desired consistency for drizzling.
- For a traditional cross on top, piped flour paste crosses can be added before baking.
