Description
These Hot Cross Buns are a traditional Easter treat, and for good reason! I love their slightly sweet, spiced flavor, their soft, tender texture, and the iconic cross on top
Ingredients
For the Buns:
- ¼ cup warm water (about 110°F)
- 1 Tbsp. active dry yeast (from 2 ¼-oz. packets)
- ¾ cup warm milk (about 110°F)
- ½ cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 ½ cups all-purpose flour, plus more for the surface
- 2 ½ tsp. salt
- ¼ cup sugar
- 1 tsp. cinnamon
- Spices: cardamom, nutmeg, allspice (optional)
- ½ cup raisins
- Cooking spray
- 1 egg white
- Splash of milk
For the Icing:
- 1 egg white
- Powdered sugar
- Splash of milk
Instructions
1. Activate the Yeast (if using active dry yeast):
In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.
Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.
2. Combine Wet Ingredients: In a saucepan, combine milk, oil and 1/2 cup sugar. Heat until very warm but not boiling. Turn off the heat and allow to cool to lukewarm (around 30 minutes).
In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the yeast mixture, the lukewarm milk mixture, the melted butter, and 2 of the beaten eggs.
Beat on medium-low speed until combined, about 30 seconds.
3. Add Flour and Salt: Add 4 cups of the all-purpose flour and the salt to the wet ingredients.
Stir with a spatula until a shaggy dough forms.
4. Knead the Dough:
Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise:
Transfer the dough to a large bowl lightly greased with nonstick cooking spray.
Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.
6. Prepare Spice-Sugar Mixture: In a small bowl, combine the remaining ¼ cup of granulated sugar with the cinnamon and any other desired spices (cardamom, nutmeg, allspice).
7. Incorporate Raisins and Spice-Sugar:
Turn the risen dough out onto a lightly floured surface.
Press and stretch the dough to slightly flatten it.
Sprinkle with a couple of tablespoons of the sugar-cinnamon mixture.
Sprinkle on about a third of the raisins.
Fold the dough over on itself. Flatten it again so the dough is “plain” again.
Repeat the sugar/raisin process twice more, until all the raisins are used. You won’t use all the sugar-cinnamon mixture.
Fold the dough one last time.
8. Shape the Buns: Pinch off golf ball-sized bunches of dough.
With floured hands, quickly roll each piece of dough into a ball.
Turn the edges of the dough ball under themselves slightly to create a smooth, round bun.
9. Second Rise: Place the shaped buns on a lightly greased cookie sheet (baking sheet).
Cover the buns loosely with plastic wrap. Allow them to rise in a warm place for at least 30 minutes (an hour or more is better). They should puff up noticeably.
10. Preheat Oven and Prepare Egg Wash:
Preheat the oven to 400°F (200°C).
Mix 1 egg white with a splash of milk to create an egg wash.
11. Brush with Egg Wash and Bake: Brush the tops of the risen buns lightly with the egg wash.
Bake for 20 minutes, or until the tops of the buns have turned golden brown.
12. Cool: Remove the buns from the oven.
Transfer them from the baking sheet to a wire rack to cool completely.
13. Make the Icing:
While the buns are cooling, make the icing.
In a medium bowl, mix 1 egg white with enough powdered sugar to make the icing very thick.
Add a splash of milk, as needed, to achieve a thick but pipeable consistency.
14. Ice the Buns: When the rolls are completely cooled, add the icing to a small plastic bag.
Snip off a small corner of the bag.
Make a cross on each roll with the icing.
Serve and enjoy your delicious, homemade Hot Cross Buns!