Hot Cross Buns
Yields:
12
Total Time:
2 hrs 50 mins
Jump to recipeHot Cross Buns, a traditional spiced pastry, is a must during Easter.
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Ingredients
- 1 cup
whole milk
- 1 1/4 oz.
package active dry yeast (2 1/4 teaspoon)
- 1/4 cup
plus 1 teaspoon granulated sugar
- 6 Tbsp.
unsalted butter, melted
- 2
large eggs plus 1 large egg yolk
- 3 1/2 cups
all-purpose flour
- 1 Tbsp.
orange zest
- 2 tsp.
ground cinnamon
- 1 tsp.
ground ginger
- 1/2 tsp.
ground nutmeg
- 1/2 tsp.
ground cloves
- 1/2 tsp.
Kosher salt
- 3/4 cup
currants
- 1/2 cup
apricot jam
- 3/4 cup
confectioners’ sugar
Directions
- Step 1In bowl, microwave milk until 100°F to 110°F (warm to touch). Stir in yeast and 1 tsp granulated sugar; set aside until frothy, about 10 minutes. Whisk in butter, 1 large egg and 1 yolk.
- Step 2Grease large bowl and 13" by 9" baking dish. In large bowl of stand mixer, combine flour, zest, spices, salt and remaining 1/4 cup granulated sugar. Make well in center. Stirring from middle outward, gradually add milk mixture, slowly incorporating flour. Using dough hook attachment, knead until smooth, 8 to 10 minutes. Mix in currants.
- Step 3Transfer dough to greased bowl; cover with plastic wrap. Let rise until nearly doubled in size, 50 to 65 minutes.
- Step 4Transfer dough to lightly floured work surface. Cut into 12 equal pieces; roll into balls. Arrange in pan. Cover with greased plastic wrap; let rise until sides are touching, 50 to 60 minutes.
- Step 5Heat oven to 400°F. Whisk remaining egg with 1 teaspoon water; brush over buns. Bake until golden brown and buns sound hollow when tapped, 18 to 22 minutes. Transfer to wire rack to cool.
- Step 6Gently heat apricot jam until melted, then push through fine sieve. Brush over warm buns.
- Step 7In bowl, combine confectioners’ sugar and 1 teaspoon water. Transfer to resealable bag and snip corner off end. Pipe crosses on top of cool buns.
Nutritional information (per serving): About 310 calories, 8 g fat (4.5 g saturated), 6 g protein, 105 mg sodium, 55 g carb, 2 g fiber
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