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Hot Cross Buns
- Total TimeAbout 3 1/2 hours
- Yield12 3-inch round buns 1x
Soft, spiced hot cross buns with dried fruit and a classic cross on top. A traditional British hot cross buns recipe for Easter!
Ingredients
Dough:
256 grams all purpose flour (2 cups)
30 grams granulated sugar (2 tablespoons)
7 grams instant yeast (2 teaspoons)
1/2 teaspoon kosher salt
120 milliliters whole milk (1/2 cup)
1 large egg, at room temperature
60 grams unsalted butter (4 tablespoons), cubed and softened, plus more for greasing bowl
25 grams mixed peel (2 tablespoons)
20 grams currants (2 tablespoons)
Crossing Mixture:
85 grams all purpose flour (2/3 cup)
80 milliliters water (1/3 cup), plus more to adjust consistency
Bun Wash:
60 milliliters water (1/4 cup)
65 grams granulated sugar (1/3 cup)
3/4 teaspoon mixed spice (store-bought or homemade)
Instructions
Line a half-sheet rimmed baking tray with parchment. Set aside.
In the bowl of a stand mixer fitted with dough hook attachment, whisk together all purpose flour, granulated sugar, instant yeast, and kosher salt. (See notes for instructions on kneading the dough by hand.)
Add the milk and egg and mix on medium-high speed for 3-4 minutes. Gradually add the butter and continue mixing until smooth and elastic, about 3-5 minutes. more.
Add the mixed peel and currants and mix briefly to combine. Dough will feel soft and sticky.
Transfer to a clean, well-buttered bowl. Cover bowl with clingfilm/plastic wrap and allow to stand in a warm place for about 1 1/2 hours, or until dough doubles in size.
Punch dough down. With a kitchen scale, weigh into portions, about 45-50 grams each. You should have 12 portions total
With your hands, roll dough into balls. Arrange on prepared tray, allowing 2-3 inches of space between each ball.
Cover tray with clingfilm/plastic wrap. Allow to stand in a warm place, about 1 hour or until buns double in size.
Meanwhile, preheat oven to 375° F / 190° C.
In a small bowl, whisk together flour and water. Add more water as necessary, until crossing mixture reaches a pipeable consistency. (It should be fluid but thick, not runny or watery.)
Scoop into a disposable piping bag.
Pipe crossing mixture in an X shape across the top of each bun.
Bake in preheated oven for 20-25 minutes or until deeply golden brown.
Add the water, granulated sugar, and mixed spice to a small saucepan. Simmer over low heat until sugar dissolves.
With a pastry brush, brush over buns while still warm.
Serve immediately.
Wrap leftover hot cross buns in foil and store at room temperature for up to 2 days, or freeze for up to 3 months. Thaw at room temperature.
Notes
To knead by hand: In a large mixing bowl, whisk together flour, sugar, yeast, and salt. With a bench scraper, work the milk and egg into the dry ingredients until a shaggy dough forms, about 1 minute. Turn out onto floured countertop and knead by hand until smooth and elastic, about minutes. Add the softened butter and use the palm of your hand to smash it into the dough. Continue kneading for 5-6 minutes, or until dough feels smooth and workable, but still somewhat sticky. Knead in the currants and mixed peel, about 1 minute more. Proceed with recipe as written.
To see me demonstrate the process of rolling, shaping, and piping hot cross buns, refer to the video in the post above.
Find it online: https://bastecutfold.com/hot-cross-buns-recipe/