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hot cross buns

Hot Cross Buns

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Ingredients Method

Ingredients
  

  • 4 cup all-purpose flour (480 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tsp salt
  • 1 Tbsp active dry yeast
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 cup warm milk (110F)
  • 1/4 cup unsalted butter, melted (2oz)
  • 1 egg, large
  • 3/4 cup raisins or currents (112 grams)
For the Cross:
  • 1/2 cup all-purpose flour (60 grams)
  • 5-6 Tbsp water
For the Glaze:
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup water

Method
 

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, salt, yeast, and spices. Mix on low speed to combine.
  2. In a separate bowl, whisk together the warm milk, melted butter, and egg.
  3. With the stand mixer running on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until a dough starts to form.
  4. Increase the speed to medium-low and knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky, but avoid adding too much to keep the buns light and fluffy.
  5. Add the raisins or currants to the dough and knead for another minute until evenly distributed.
  6. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
  7. Once the dough has risen, punch it down gently to release the air.
  8. Divide the dough into 12 equal portions and shape each portion into a smooth ball. Place the balls on a parchment-lined baking sheet, leaving some space between them.
  9. Cover the buns with a clean kitchen towel and let them rise again for about 30-45 minutes until they have doubled in size.
  10. Preheat your oven to 375°F (190°C) while the buns are rising.
  11. In a small bowl, mix together the flour and water to form a thick paste for the cross. Transfer the paste to a piping bag or a zip-top bag with a corner snipped off.
  12. Pipe a cross onto the top of each bun with the flour paste.
  13. Bake the buns in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
  14. While the buns are baking, prepare the glaze by combining the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil and cook for 1-2 minutes until slightly thickened.
  15. Remove the buns from the oven and immediately brush them with the glaze while they are still warm.
  16. Let the buns cool slightly on a wire rack before serving.