Hot Cross Buns
- Level: Intermediate
- Yield: 12 hot cross buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 35
- Sodium
- 178
- Total: 2 hr 45 min (plus cooling)
- Active: 35 min
Ingredients
For the Buns:
2/3 cup raisins
2 tablespoons fresh orange juice
2 tablespoons water
1 cup milk
4 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/4-ounce packet rapid-rise yeast
3/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/3 cup chopped candied orange peel
Cooking spray
For the Crosses and Glaze:
1/3 cup all-purpose flour
3 to 4 tablespoons water
2 tablespoons honey
1 tablespoon unsalted butter, melted
Pinch of salt
Directions
- Make the buns: Combine the raisins with the orange juice and water in a microwave-safe bowl. Cover and microwave until steaming, 45 to 60 seconds. Set aside to plump and cool. Heat the milk in the microwave until just warm.
- Combine the flour, sugar, yeast, salt, butter and egg in a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture looks like coarse sand. Add the warm milk and beat to make a soft, sticky dough. Add the lemon zest, cinnamon, allspice, candied orange peel and plumped raisins (plus any extra liquid) and mix briefly just to combine.
- Turn out the dough onto a lightly floured surface and knead until smooth and elastic, dusting with more flour and scraping with a bench scraper as needed, 3 to 5 minutes. The dough will be sticky at first; continue kneading until it’s just a little tacky and doesn’t need flour. Mist a large bowl with cooking spray and add the dough, turning to coat. Cover with plastic wrap or a damp heavy towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
- Line a 9-by-13-inch baking sheet with parchment paper. Turn out the dough onto a clean surface and gently pat into an even rectangle. Cut into 12 equal pieces, then shape each piece into a ball. Evenly arrange on the baking sheet; lightly cover and let rise again until doubled in size, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Make the crosses: Whisk the flour and 3 tablespoons water in a small bowl. Whisk in the remaining 1 tablespoon water in 1/2-teaspoon increments until a thick, smooth, pipable paste forms. Transfer to a piping bag fitted with a 3/8- or 1/4-inch plain round tip (or use a resealable plastic bag and snip a corner). Once the rolls have doubled in size, pipe a cross on each.
- Bake until the rolls are golden brown and nicely risen, 25 to 30 minutes. Transfer the baking sheet to a rack.
- Make the glaze: Stir the honey, melted butter and salt in a small bowl until combined. Brush all over the buns, including the sides. Serve warm or at room temperature.