Hot Cross Buns
Hot Cross Buns are a popular dinner roll that is sweet and spiced, with a light glaze on top. Perfect rolls for Easter dinner.
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Servings: 12
Calories: 234kcal
Equipment
- Stand Mixer
Ingredients
INGREDIENTS FOR DOUGH
- 1 Tablespoon Instant or Rapid Rise Yeast
- ½ cup Granulated Sugar
- 4 ½ cups All Purpose Flour
- 2 teaspoons Cinnamon
- 1 teaspoon Allspice
- ¼ teaspoon Nutmeg
- 1 cup Raisins
- 1 ½ cups Whole Milk warm, full fat
- ½ teaspoon Vanilla Extract
- ¼ cup Melted Butter, cooled, you don’t want it hot
- 1 lg Egg
INGREDIENTS FOR CROSSES
- ½ cup All Purpose Flour
- 5-6 Tablespoons Water
INGREDIENTS FOR GLAZE
- 1 ½ Tablespoon Apricot Preserve or Jam
- 2 ½ teaspoons Water
Instructions
- DIRECTIONS FOR DOUGH
- Place all dry ingredients into your Stand mixer, and connect the dough hook. Turn on mixer for about 1-2 minutes on lowest setting to mix the ingredients.
- Add milk, vanilla, butter, egg, and raisins. Turn mixer on to level 2-3 until a nice dough ball forms. Once the dough ball forms, place your mixer to lowest level 1, and allow it to knead the dough for approximately 5 minutes. You want the dough to be smooth and elastic. If your dough is still a little tacky to the touch or the bowl, add a little flour. We want the dough to come away from the sides of the bowl without being too tacky.
- Remove bowl from mixer and cover with plastic wrap. Place in a warm dry area for approximately 1 to 1 1/2 hours, or until doubled in size.
- Once dough has risen, remove plastic wrap and punch the dough in the middle to deflate. Dust a little flour onto your counter/table that you’re working on. Roll and shape dough into an oblong shape, like that of a log.
- Cut the log into 12 equal parts. Take each part and roll into individual dough balls. Place each dough ball on a parchment paper lined baking sheet that measures 9" x 13".
- Loosely cover dough balls with a piece of plastic wrap. Set aside in a warm place and allow to rest and rise for 35-45 minutes.
- Preheat oven to 350°F. Make flour mixture for the crosses: Mix water and flour together, as noted in the ingredients list. You want a consistency that’s slightly thicker than glue.
- Using either a plastic ziplock bag with a snipped corner, or a piping bag, slowly make your cross designs. Take your time so that you get the curves without any interruption of flour mixture.
- Bake for approximately 20-25 minutes (depending on type of oven and altitude). To truly know that your buns are done, they will turn a beautiful dark golden brown color.
- Once you pull your buns from the oven, mix the jam and water solution together. Place in microwave for about 20 seconds. This will help make it a little more loose in consistency. Brush across the tops of your buns and then allow your buns to completely cool.
Notes
- Ensure the milk is warm, and not hot. High heat will kill your yeast.
- You can hand knead the dough for 10 minutes, If you don’t have a Kitchen Aid® mixer, or just want to use your muscles and get a workout.
- Yes, you can freeze them. For up to 3 months.
- You can substitute bread flour in place of all purpose flour.
- The flour portion of the crosses are a bit more chewier than the rest, but that is the traditional way of doing them. You can always omit that part, and then create a thick icing to pipe the cross designs on the buns after baking.
- If you don’t want/have jam, you always make a light icing to glaze over the buns. Add a little orange zest to bring it to life.
- You can add a different variety of chopped nuts or dried fruits to the dough.
- Make sure your yeast is fresh and still active and alive. You can always do a yeast test to ensure this. Use 1 teaspoon sugar, 2 1/4 (1 envelope) of yeast, and 1/2 cup warm water. If it starts bubbling after about 10 minutes, and smelling yeasty, then your yeast is good!
Nutrition
Calories: 234kcal