Hot Cross Buns

Name: Hot Cross Buns
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons 1/4-ounce package active dry yeast (about; 177 milliliters warm milk; 59 milliliters granulated white sugar; 769 milliliters all purpose flour; 2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg); 1 teaspoon salt; 4 Tbsps unsalted butter, softened; 2 larges eggs, room temperature (if taking right out of the fridge, let sit in warm water for 3 minutes to take the chill off before using); 177 milliliters currants (can sub half of currants with chopped candied citrus peel); 2 teaspoons grated orange zest; 1 large egg; 1 Tbsp milk; 2 teaspoons milk; 118 milliliters powdered sugar

Hot Cross Buns is This recipe from Simply Recipes requires milk, milk, butter, and all purpose flour. It is a good option if you're following a lacto ovo vegetarian diet. Hot Cross Buns, Hot Cross Buns, and Hot Cross Buns are very similar to this recipe.

Instructions

Proof the yeast: In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar.

Ingredients you will need

Sugar

Yeast

Milk

Equipment you will use

Bowl

Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.

Ingredients you will need

Yeast

Milk

Whisk the dry ingredients: In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.

Ingredients you will need

Spices

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Whisk

Make the dough: Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk.

Ingredients you will need

Butter

Dough

All Purpose Flour

Yeast

Egg

Milk

Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky.

Equipment you will use

Wooden Spoon

Blender

Add in the currants, candied peel, and orange zest.

Ingredients you will need

Orange Zest

Currants

Knead the dough, adding more flour as needed: If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.)

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Stand Mixer

Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.

Ingredients you will need

All Purpose Flour

Total kneading time should be about 7 minutes in a mixer or 10 minutes by hand.

Equipment you will use

Blender

Let sit 2 hours to double in size (first rise): Form a ball of dough in the bowl and cover with plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.

Ingredients you will need

Dough

Form the buns: Press down on the dough to gently compress it.

Ingredients you will need

Dough

Roll

Roll the ball of dough into a log shape and cut it into two halves.

Ingredients you will need

Dough

Roll

Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces.

Ingredients you will need

Dough

Equipment you will use

Bowl

Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap.

Ingredients you will need

Mounds Bar

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.

Ingredients you will need

Mounds Bar

Dough

oven to 400°F.

Equipment you will use

Oven

Brush with egg wash: Prepare egg wash by whisking together one egg and a tablespoon of milk.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they're done.

Ingredients you will need

Roll

Equipment you will use

Knife

Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.

Ingredients you will need

Mounds Bar

Dough

Egg

Bake and cool:

Equipment you will use

Oven

Place in the middle rack of the 400°F oven and cook for 10-12 minutes, until the buns are lightly browned.

Ingredients you will need

Roll

Equipment you will use

Oven

Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.

Ingredients you will need

Roll

Equipment you will use

Wire Rack

Oven

Frying Pan

Make and pipe frosting in cross pattern on buns: To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run).

Ingredients you will need

Frosting

Roll

Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency.

Ingredients you will need

Powdered Sugar

Milk

Equipment you will use

Whisk

Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.

Ingredients you will need

Frosting

Roll