Hot Cross Buns Recipe

No Photo

Have you made this?

 Share your own photo!

Hot Cross Buns

L D

By
@windella

In addition to all that's going on today,
September 11 is National Hot Cross Bun Day. This recipe is from my The Joy of Baking,I have not made this recipe but it's my go to cookbook and this is the recipe I would use although I would probably omit the fruit and peel mix (not a fan)


Featured Pinch Tips Video

Rating:

Comments:

Serves:

makes 12

Ingredients

3/4 c milk
1 pkg yeast
1/2 t. sugar
3 1/2-4 c flour
1/4 c brown sugar
1 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/4 t. nutmeg
1/2 t. salt
1/4 c unsalted butter
2 large eggs
1/2 c candied fruit and peel mix
1/4 c raisins

EGG WASH

1 large egg
1 t. milk or cream

GLAZE:

1/2 c confectioner's sugar
1 t. milk or cream

Directions Step-By-Step

1
In a small saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 - 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and then, with clean kitchen shears, or a sharp, lightly greased knife, cut a 'cross' in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the cut marks of each bun.

About this Recipe

Course/Dish: Sweet Breads