Spiced Hot Cross Buns (Printable Version)
Soft, spiced buns with raisins, marked with a cross and topped with orange icing - a perfect Easter breakfast or brunch treat.
# Ingredients:
→ Dough
01 -
180ml whole milk, warmed to about 43°C
02 -
2 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
03 -
1 teaspoon granulated sugar
04 -
100g packed light or dark brown sugar
05 -
71g unsalted butter, softened to room temperature and cut into pieces
06 -
1/2 teaspoon pure vanilla extract
07 -
2 large eggs, at room temperature
08 -
1 teaspoon salt
09 -
1 1/4 teaspoons ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/2 teaspoon ground allspice
12 -
438g all-purpose flour or bread flour
13 -
140g raisins or currants
→ Flour Cross
14 -
63g all-purpose flour or bread flour
15 -
90-120ml water
→ Orange Icing
16 -
120g confectioners' sugar
17 -
45ml fresh or bottled orange juice
# Steps:
01 -
Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
02 -
Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 125g flour. Using the dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl, then add the remaining flour and the raisins. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If too sticky, add flour 1 tablespoon at a time.
03 -
Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface. If the dough becomes too sticky during kneading, sprinkle with small amounts of flour to achieve a soft, slightly tacky consistency.
04 -
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise in a warm environment for 1-2 hours or until doubled in size.
05 -
Grease a 9×13-inch baking pan or two 9-inch square or round baking pans. Alternatively, use a cast iron skillet or lined baking sheet.
06 -
When the dough is ready, punch it down to release the air. Divide into 14-16 equal pieces. Shape each piece into a smooth ball, pinching the bottom to seal. Arrange in the prepared baking pan.
07 -
Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
08 -
Preheat oven to 177°C (350°F).
09 -
Whisk the cross ingredients together, starting with 6 tablespoons of water to create a thick paste. Add remaining water if needed. Spoon paste into a piping bag or zip-top bag with corner snipped. Pipe lines across the rows of buns in both directions to create crosses.
10 -
Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If tops brown too quickly, loosely tent with aluminum foil.
11 -
While the rolls are cooling, whisk the icing ingredients together until smooth.
12 -
Drizzle or brush orange icing on warm rolls. Serve immediately.
# Notes:
01 -
You can substitute dried cranberries, chopped nuts, candied citrus, or dried apricots for the raisins.
02 -
For plumper dried fruit, soak in hot water for 5-10 minutes, drain, and pat dry before adding to dough.
03 -
Cinnamon can inhibit dough rising; reduce to 1/2 teaspoon for fluffier buns.
04 -
Bread flour produces chewier buns than all-purpose flour.
05 -
Store leftover rolls tightly covered at room temperature for 1-2 days or refrigerated for up to 1 week.