Hot Cross Buns
Ingredients
- 3/4 cup whole milk warmed to 110°F
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter melted
- 3 1/2 cups all-purpose flour plus more for the cross paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2/3 cup dried currants or raisins
- 1 teaspoon orange zest
- 3 tablespoons water for the cross paste
- 1/4 cup powdered sugar for the icing
Instructions
- Whisk together the warm milk, yeast and 1 tablespoon of the sugar. Let stand 5 to 10 minutes, until foamy.
- Whisk in the remaining sugar, the egg and melted butter.
- Add the flour, cinnamon, nutmeg and salt. Mix until shaggy, then knead in the currants and orange zest.
- Knead for 8 minutes by hand or with a mixer, until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- Punch down and divide into 12 equal pieces. Shape each into a tight ball.
- Arrange the buns close together in a buttered 9x13 inch dish. Cover loosely and let rise 30 minutes, until puffy.
- Preheat the oven to 375°F.
- Mix 3 tablespoons flour with the water to form a thick paste. Pipe a cross over each bun.
- Bake for 18 to 20 minutes, until deep golden and the buns sound hollow when tapped.
- Let cool 10 minutes, then whisk the powdered sugar with 1 to 2 teaspoons water and drizzle over the crosses.
Good to Know
Freeze the shaped, unbaked buns after the first rise, thaw overnight in the fridge, then finish rising before baking.