Hot Cross Buns are an Easter confection, traditionally made to break the fast on Good Friday and herald the end of Lent.
More virtuous than Cinnamon Buns, their icing-free countenance borders on healthy. Though they can be eaten plain, they are most often split, toasted and slathered with butter. Sublime.
Hot Cross buns are an excellent way to start if you’re new to yeast. The dough is extremely forgiving, and has the back-up of baking powder to assist in the rising. They’re messy to make but a lot of fun. Weighing out the dough portions helps to ensure the buns are uniform in size and will thus cook evenly.
This recipe uses a flour paste to make the crosses and is applied before baking. You can skip this step and add the cross after baking with a confectioners’ sugar and water mixture if you prefer.
I make them in the weeks leading up to Easter; they freeze beautifully. Enjoy them alongside scrambled eggs, frittata or poached eggs on Savoury Home Fries with Hollandaise Sauce. They’re also delicious all on their own as an afternoon snack. Enjoy!
Hot Cross Buns
Ingredients
Have all ingredients at room temperature
For the buns
- 60 ml or ¼ c water or brandy
- 78 g or ½ c candied peel
- 78 g or ½ c raisins or dried currants
- 540 g or 4 ½ c all-purpose flour, unbleached
- 10 ml or 2 tsp instant yeast (I use SAF Gold)
- 50 g or ¼ c light brown sugar
- 5 ml or 1 tsp cinnamon
- ¼ tsp cloves or allspice
- ¼ tsp nutmeg
- 8 ml or 1 ¾ tsp salt
- 15 ml or 1 tbsp baking powder
- 283 g or 1 ¼ c milk
- 2 large eggs, plus 1 egg yolk (save the white for the topping)
- 85 g or 3 oz butter
For the bun tops
- 1 large egg white, reserved from above
- 14 g or 1 tbsp milk
For the cross marking
- 60g or ½ c all-purpose flour
- 60 ml or 4 tbsp water
Instructions
Make the buns
- In a medium bowl, combine the dried fruit, raisins brandy or water; cover and microwave until the fruit and liquid are very warm (30–60 seconds). Set aside to cool to room temperature.
- In the bowl of a stand mixer fitted with the hook attachment, stir together the flour, brown sugar, spices, salt and baking powder. Add the milk, eggs and butter and knead until the dough is soft and elastic (5 minutes). It will be very slack and stick to the bottom of the bowl. Mix in the cooled fruit and any liquid not absorbed.
- Let the dough rise, covered, until puffy (1 hour).
- Line a rimmed baking sheet with parchment.
- Gently deflate the dough and tip it onto a lightly floured work surface. Briefly knead it, and divide it into 12 to 14 pieces each weighing roughly 90 g or 3 ¼ oz.
- Working one at a time, lightly flatten a piece of dough on the work surface. Pull the outer corners together and gently squeeze them together (like a dumpling). Turn the dough over so the squeezed ends are on the bottom. Lightly encircle the rounded ball of dough between the inside of your thumb and middle finger and gently rotate the bun on an un-floured section of the work surface; the tension from the rotation will smooth the top of the bun evenly. Place the bun on the baking tray and continue shaping the other buns.
- Cover the pan; let the buns rise until they’ve puffed up (1 hour).
- While the dough is rising, preheat the oven to 375°F.
Make the flour paste for the crosses:
- In a small bowl, whisk the flour with the water, adding one tbsp of water at a time until you have a smooth, thick, but runny paste (you may not need all the water). Transfer the paste to a small zip lock bag.
- In a separate small bowl, whisk together the egg white and milk.
- When the buns have risen, lightly brush them with the egg-white mixture.
- Snip the corner of the bag with the flour paste and pipe it over the buns in a cross pattern.
- Bake the buns until they’re golden brown (20 minutes). Let cool on a rack.
Nutrition
- Serving Size: Makes 12-14 buns.
