Description
Delicious homemade Hot Cross Buns with warm spices, currants, and a sweet milk glaze topped with a classic cross of frosting. These soft, fragrant buns are perfect for Easter or any cozy occasion.
Ingredients
Scale
For the Buns:
- 1 (¼ oz package) active dry yeast
- ¾ cup whole milk, warm
- ¼ cup granulated sugar
- 3 ½ cups all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp kosher salt
- ½ tsp ground nutmeg
- 2 large eggs, room temperature
- 4 tbsp unsalted butter, softened
- ¾ cup currants
- Zest of 1 medium orange
For the Frosting:
- 2 tsp whole milk
- ½ cup powdered sugar
For the Glaze:
- 1 large egg
- 1 tbsp whole milk
Instructions
- Activate the Yeast: In a small bowl, stir together ¼ cup of warm milk, 1 tsp of sugar, and the packet of yeast. Let sit for 5-10 minutes until foamy to ensure the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine 3 cups of all-purpose flour, ground cinnamon, ground allspice, kosher salt, and ground nutmeg thoroughly to blend the spices and salt evenly.
- Create the Dough: To the dry ingredients, add the two eggs, softened butter, and the remaining warm milk. Stir with a wooden spoon until you form a wet, sticky dough. Fold in the currants and orange zest.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 7-8 minutes, adding small amounts of flour as needed. The dough should feel slightly tacky but not stick to your hands.
- First Rise: Place the dough in a bowl and cover with plastic wrap. Let it rise at room temperature for about 2 hours or until it has doubled in size.
- Shape the Buns: Gently punch down the dough and divide it in half. Keep one half covered and work with the other, dividing it into 8 equal portions. Roll each portion into a ball and place them on a greased baking sheet about an inch apart. Cover with plastic wrap and let rise for another 30-40 minutes.
- Preheat the Oven and Prepare Glaze: While the buns rise, preheat the oven to 400°F (204°C). In a small bowl, whisk together 1 large egg and 1 tbsp whole milk to create the glaze.
- Glaze and Bake: Using a pastry brush, brush the glaze over each bun carefully. Bake in the preheated oven for 10-12 minutes until the buns are golden brown.
- Cool the Buns: Remove the buns from the oven and let them cool completely on a wire rack before frosting.
- Make and Pipe Frosting: Whisk together 2 tsp whole milk and ½ cup powdered sugar until smooth. Transfer the frosting to a piping bag or a zip-top bag with a corner cut and pipe a cross onto the top of each bun, creating the traditional Hot Cross Bun design.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Kneading time is crucial for texture; do not skip it.
- Allow buns to cool completely before frosting to prevent melting.
- Currants can be substituted with raisins or dried cranberries.
- Buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
