Hot Cross Buns
Ingredients
- 3 1/2 cups all-purpose flour plus more for kneading
- 1/4 cup granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup warm milk 110°F
- 1/4 cup unsalted butter melted
- 1 large egg
- 2/3 cup dried currants or raisins
- 1/3 cup flour plus 6 tablespoons water for the cross paste
- 2 tablespoons apricot jam warmed, for glaze
Instructions
- Whisk flour, sugar, yeast, cinnamon, nutmeg and salt together in a large bowl.
- Add the warm milk, melted butter and egg, then stir until a shaggy dough forms.
- Knead on a floured surface 8 minutes, until smooth and elastic and it springs back when poked.
- Knead in the currants until evenly distributed.
- Place in a greased bowl, cover and let rise in a warm spot 1 hour, until doubled.
- Punch down and divide into 12 equal pieces, rolling each into a tight ball.
- Arrange the balls in a greased 9x13 inch baking dish, spaced just touching.
- Cover loosely and let rise again 45 minutes, until puffy and touching each other.
- Preheat the oven to 375°F.
- Whisk the extra flour and water into a smooth paste, spoon into a bag with the corner snipped, and pipe a cross over each bun.
- Bake 18 to 20 minutes, until deep golden and the buns sound hollow when tapped.
- Brush with the warm apricot jam right out of the oven, then cool at least 10 minutes before pulling apart.
Good to Know
Let the first rise happen overnight in the fridge; shape and do the second rise in the morning while the oven heats.