Easy Hot Cross Buns

Name: Easy Hot Cross Buns
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: English
Ingredients: FOR 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 cinnamon; 1/4 tsp allspice; 1/8 tsp nutmeg; 1/8 tsp ginger; 1 c raisins in 1/2 cup of water (can substitute currants); 2 pkg active dry yeast; 2/3 c milk; 1/2 c water; 2 Tbsp vanilla extract; 6 Tbsp butter, melted; 2 large eggs and 1 egg white (save white for egg wash); EGG WASH; 1 egg white; 1 Tbsp water; ICING; 1 1/2 c powdered sugar; 2 Tbsp milk; 1 tsp vanilla extract

By Kitchen Crew
@JustaPinch

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

3 Hr

Cook:

30 Min

Method:

Bake

Ingredients

FOR 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

cinnamon
1/4 tsp

allspice
1/8 tsp

nutmeg
1/8 tsp

ginger
1 c

raisins in 1/2 cup of water (can substitute currants)
2 pkg

active dry yeast
2/3 c

milk
1/2 c

water
2 Tbsp

vanilla extract
6 Tbsp

butter, melted
2 large

eggs and 1 egg white (save white for egg wash)
EGG WASH
1

egg white
1 Tbsp

water
ICING
1 1/2 c

powdered sugar
2 Tbsp

milk
1 tsp

vanilla extract
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How to Make Easy Hot Cross Buns

Step-by-Step

In mixing bowl, combine the bread flour, sugar, salt, and spices. Set aside.
Put raisins and water in a bowl, Cover with plastic wrap and microwave for 1 minute. Strain raisins and set aside.
Heat the water and milk on the stove until a thermometer reads between 105 to 110 degrees.
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.
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).
Add the raisins. Mix for about a minute until combined. Dough will be sticky.
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.
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.
Place the dough in a large greased bowl. Cover with a towel and let it sit for an hour to rise.
After an hour, the dough will double in size
Punch down the dough.
Turn dough onto a clean surface. Cut into 12 equal pieces of dough.
Then form into balls by gathering together the dough at the bottom creating a smooth top.
Place dough balls onto a greased pan 2 inches apart.
Cover for a second rise for about 30 to 45 minutes.
Mix together the egg wash. Brush the tops of the buns.
Bake the buns at 350 degrees for 25 to 30 minutes. When ready, they are golden brown.
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.
When the buns have cooled a little but are still warm, pipe a cross shape on the buns.