Hot Cross Buns

There’s nothing better than starting any day with the sweet delight of hot cross buns. Your taste buds will enjoy the flavor burst of orange zest, nutmeg, and cinnamon spices blended together in this sweet treat.

Course Appetizer, Breakfast, Brunch, dinner, Lunch

Cuisine Global

Prep Time 25 minutes

Cook Time 20 minutes

Resting Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Servings Pieces

Calories 273kcal

Ingredients

1 cup whole milk warmed to about 110°F
1 tbsp active dry yeast
1 teaspoon granulated sugar
¼ cup brown sugar
5 Tablespoons unsalted butter melted and cooled to room temperature
1 large egg
1/2 teaspoon salt
1 ½ teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 ½ cups bread flour leveled
1 orange zest
1 cup raisins or currants
½ cup apple juice water or rum

Flour paste

½ cup flour
5 tbsp water

Glaze

¼ cup water
¼ tablespoons sugar

US Customary - Metric

Instructions

Mix The ingredients

Soak the currants and raisins in hot water or apple juice or rum and set aside to come to room temperature.
In a medium bowl, add the warm milk, yeast, and white sugar. Mix well and leave to proof—about 5 minutes.
Add the melted butter and the egg to the yeast mixture. Mix together and set aside.
In a large bowl, combine the add in all the dry ingredients (flour, brown sugar, cinnamon, nutmeg, orange zest, and salt). Mix well.

If using a food processor:

Pour the dry and wet ingredients inside the food processor and process for about 4 to 5 minutes or until everything is well blended.
Put the dough in a large bowl, drain the raisins, and add it to the dough. Then use your hands to work the raisins inside the dough.

If using a stand mixer:

Pour the wet ingredients inside the dry ingredient and mix on medium speed with the dough hook attachment for 8 to 10 minutes or until the dough becomes soft and elastic. Stir in the raisins (drained).

If using your hand:

Pour the wet ingredients inside the dry ingredient and use a wooden spoon to mix it until it forms a shaggy mass of dough. Knead the dough for 10 to 12 minutes or until it becomes soft and elastic. Add the raisins (drained) and work it into the dough.
Note: It will be a bit tricky to work this dough with hands because it's quite wet. My best advice is to work it in a large mixing bowl for better manageability.
Also, you can oil your hands if the dough gets too sticky.

Proof and bake

Cover up the dough and leave to proof in a warm place for one hour or till doubled in size.
Punch down the dough to remove the trapped air then transfer it to a lightly floured work surface. Divide the dough into twelve equal sizes and use your hands to shape them into balls.
Meanwhile, lightly grease a 9 by 13-inch pan with some butter and dust with some flour.
Arrange the buns inside the prepared pan. Cover the pan, and let them rise for another 30 to 45 minutes.
Flour paste: In a small bowl, mix the flour and water until to form a thick paste. Scoop the paste inside a piping bag or a zip lock bag and snip off the tip of the bag. Pipe cross on top of the buns.
Bake the buns at 350F for 20 to 25 minutes or until they become golden brown.
Glaze: Mix the sugar together with the water until the sugar is completely dissolved. Brush the surface of the buns with the sugar and water mixture while still very hot.
Leave to cool and enjoy!

Nutrition