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easy hot cross buns

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Warm out of the oven with a pat of butter, hot cross buns are irresistible. They are lightly spiced, sweet yeast rolls with dried fruit like raisins or currants. Icing in the shape of a cross is piped on top. Originating in England, their history dates back to the 12th century where an Anglican monk put a cross on the bun to symbolize the end of the Lenten season. The aroma in the kitchen, while they bake, is intoxicating. Create hot cross buns in your own kitchen, with this easy recipe.

★★★★★ 1
serves 12
prep time 3 Hr
cook time 30 Min
method Bake

Ingredients For easy hot cross buns

  • 4 1/2 c
    bread flour, plus extra for dusting
  • 1 tsp
    fine salt
  • 3/4 c
    and 1 Tbsp sugar, separated
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 c
    raisins in 1/2 cup of water (can substitute currants)
  • 2 pkg
    active dry yeast
  • 2/3 c
  • 1/2 c
  • 2 Tbsp
    vanilla extract
  • 6 Tbsp
    butter, melted
  • 2 lg
    eggs and 1 egg white (save white for egg wash)
  • 1
    egg white
  • 1 Tbsp
  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
  • 1 tsp
    vanilla extract

How To Make easy hot cross buns

  • Flour, sugar, salt, baking powder, and spices in a bowl.
    In mixing bowl, combine the bread flour, sugar, salt, and spices. Set aside.
  • Raisins in a bowl covered with plastic wrap.
    Put raisins and water in a bowl, Cover with plastic wrap and microwave for 1 minute. Strain raisins and set aside.
  • Water and milk simmering in a saucepan.
    Heat the water and milk on the stove until a thermometer reads between 105 to 110 degrees.
  • Yeast blooming a bowl with sugar, milk, and water.
    Pour water/milk into a bowl. Sprinkle 1 tablespoon of the sugar and the packet of yeast on top. Press on the yeast lightly, with the back of a spoon, to wet the yeast but do not mix (if there is any yeast on the back of the spoon wipe it off and into the bowl). Let sit for 10 minutes to bloom.
  • Mixing the dough ingredients together.
    Make a well in the flour mixture. Add melted butter, eggs and yolk, vanilla, and yeast mixture into the bowl. Using a dough hook, on low speed, mix the wet ingredients with the flour mixture until it comes together (about two minutes).
  • Mixing raisins into the dough.
    Add the raisins. Mix for about a minute until combined. Dough will be sticky.
  • Dough on a lightly floured counter.
    Sprinkle a couple of tablespoons of flour on a clean surface. Turn the dough onto the floured surface. Sprinkle another tablespoon of flour on top of the dough.
  • Kneading the dough.
    Using floured hands, knead dough for 6 to 8 minutes until the dough is elastic. While kneading, dust a little flour on the dough and on hands as needed.
  • Dough in a lightly greased bowl.
    Place the dough in a large greased bowl. Cover with a towel and let it sit for an hour to rise.
  • Dough doubled in size.
    After an hour, the dough will double in size
  • Punching down the dough.
    Punch down the dough.
  • Dough cut into 12 pieces.
    Turn dough onto a clean surface. Cut into 12 equal pieces of dough.
  • Dough formed into balls.
    Then form into balls by gathering together the dough at the bottom creating a smooth top.
  • Balls of dough on greased baking sheet.
    Place dough balls onto a greased pan 2 inches apart.
  • Balls after dough rises.
    Cover for a second rise for about 30 to 45 minutes.
  • Brushing dough with an egg wash.
    Mix together the egg wash. Brush the tops of the buns.
  • Hot cross buns baked until golden brown.
    Bake the buns at 350 degrees for 25 to 30 minutes. When ready, they are golden brown.
  • Preparing the icing.
    Whisk together the icing ingredients until smooth. It should be a thick paste so it doesn’t melt on the warm buns. If a little thinner icing is preferred, add one teaspoon of additional milk at a time.
  • Piping a cross shape onto the hot cross buns with icing.
    When the buns have cooled a little but are still warm, pipe a cross shape on the buns.