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Hot Cross Buns

Hot Cross Buns

5 from 1 review

This is a traditional hot cross bun recipe, full of spices and citrus zest! This recipe makes 9, 12, or 18 buns. You choose how big or small you like your buns to be! Watch your baking time as it will vary with the size of the 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, approx. 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 and set aside.
  3. In a saucepan on low heat melt butter with the milk, add orange and lemon peel to infuse flavours. Simmer for approx. 2 minutes to infuse, don’t boil. Remove from the heat and let cool to luke warm.
  4. In another small bowl whisk egg and egg yolk together.
  5. Create a well in your flour mixture, add warm milk mixture, yeast mixture, and add the eggs slowly while whisking together (you don’t want the eggs to cook). Stir and mix together.
  6. With a wooden spoon gently bring the flour into the centre and mix until dough starts to to come together and is ragged, add currants.
  7. Turn out the dough onto a work surface and knead for approx. 8-10 minutes until elastic and smooth. Add a little flour as needed (you can use the dough hook on your mixer as well). Shape the dough into a ball.
  8. Lightly grease a large glass bowl with oil, place the dough into the centre, turning the dough over to grease all over. Cover with plastic and let rest for about an hour or until doubled in size.
  9. Once dough is double in size, punch down dough and transfer to a lightly floured work surface. Cut dough into 12 even pieces (if possible use a scale to weigh the pieces for even sized rolls). 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 the buns onto a baking sheet lined with parchment paper, approx. 1 inches apart.
  10. Cover the buns and let rest until doubled in size, approx. 45 minutes.
  11. Meanwhile preheat your oven to 375˚F.
  12. Make your paste for the crosses. Mix water and flour together. Using a piping bag with a small tip, pipe crosses over each bun.
  13. Bake in center of oven for approx. 15-20 minutes or until golden brown.
  14. Meanwhile make your glaze. Add sugar and water into a small saucepan. Over medium heat, dissolve sugar in water. Once sugar is dissolved remove the pan from the heat and using a pastry brush, brush the tops of each bun. 
  15. Enjoy the same day!

Notes

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

Store buns once they are completely cooled in a plastic bag or an airtight container. Buns will last 2 days or freeze for up to one month.

You can make the recipe into 9, 12, or 18 buns. It really depends on the size you’d like. Just watch your baking time as it may differ a little. 

Nutrition

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

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