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Hot Cross Buns

Hot Cross Buns

5 from 1 reviews

This is a traditional Hot Cross Bun recipe, full of flavour. This recipe makes 9, 12, or 18 buns. My first batch was 9 buns, they were very large. My second batch I made 12, which was a great size or you can make mini buns into 18. Watch your baking time as it will vary with the size of buns.

Ingredients

Units Scale
  • 1/2 cup granulated sugar, divided
  • 1/4 cup warm water
  • 1 pkg (7 grams) active dry yeast
  • 3 cups all-purpose flour
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup milk, warmed
  • 1/4 cup unsalted butter, melted
  • The peel of 1 large orange and 1 large lemon
  • 1 egg
  • 1 egg yolk
  • 1/4 cup dried currants
  • Glaze
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons water
  • Cross
  • 3 Tablespoons warm water
  • 3 Tablespoons all-purpose flour

Instructions

  1. In a small bowl, add warm water, yeast and 1 tablespoon of the sugar. Let sit until the yeast starts to bubble and foam, about 10 minutes.
  2. Meanwhile in a large glass bowl, combine flour, cinnamon, nutmeg, salt, ground cloves and the rest of the sugar. Mix to combine.
  3. In a saucepan on low heat melt butter with the milk, add your orange and lemon peel to infuse flavours. Don’t boil.
  4. In another small bowl whisk egg and egg yolk.
  5. Create a well in your flour mixture, add your warm milk mixture, yeast mixture, and eggs slowly. Stir and mix together.
  6. With a wooden spoon gently bring the flour into the centre and mix until dough starts to form (it should look ragged), add your currants.
  7. Turn out your dough onto a work surface and knead for about 10 minutes until elastic and smooth. Add a little flour as needed (you can use the dough hook on your mixer as well).
  8. Lightly grease a glass bowl with oil, place the dough into the centre, turning the dough over to grease the dough. Cover with plastic and let rest for about an hour or until doubled in size.
  9. Once your dough is double in size, punch down dough and transfer to a lightly floured work surface. Cut dough into 12 even pieces. Roll each piece into a ball, stretching and pinching dough underneath to create a ball. Roll each ball to seal, using the palm of your hand. Place on baking sheet lined with parchment paper. About 1-2 inches apart.
  10. Cover and let rise until doubled in bulk, about 45 minutes.
  11. Meanwhile preheat your oven to 375˚F and make your paste for the crosses. Mix water and flour together. Using a piping bag with a small tip, pipe crosses over each roll.
  12. Bake in center of oven for about 15-20 minutes or until golden brown.
  13. Meanwhile make your glaze. Add sugar and water into a small saucepan. Over medium heat, dissolve sugar in water. Remove from heat and brush on top of hot cross buns once baked.

Notes

Make sure to keep your dough covered at all times, or it will dry out and form a crust on it.

Nutrition

Keywords: Hot Cross Buns, Easter, Buns, Rolls, Breakfast