British Hot Cross Buns recipe

All Recipes Bread Yeast Bread Recipes Rolls and Buns

Ingredients

½ cup milk
½ cup all-purpose flour
2 ½ teaspoons active dry yeast
1 ⅔ cups all-purpose flour
⅓ cup white sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup unsalted butter, softened, cut into pieces
1 egg
⅔ cup dried currants
¼ cup diced candied citron
2 tablespoons white sugar
1 tablespoon water
⅔ cup confectioners' sugar
2 teaspoons water

Nutrition Info

224.1 calories
carbohydrate: 42.4 g
cholesterol: 26.5 mg
fat: 4.8 g
fiber: 1.5 g
protein: 3.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 123.7 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat milk in a small saucepan to 110 degrees F (43 degrees C), pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk, cover with plastic wrap and let stand until bubbly, about 15 minutes.

  2. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment, turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture, mix on low speed until incorporated, about 2 minutes.

  3. Place yeast mixture and egg into flour mixture, mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes, mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.

  4. Butter the inside of a large bowl, place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap, let dough rise in a warm place until doubled in size, about 1 hour.

  5. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun, place on prepared baking sheet. Press a cross into each bun with the back of a knife, cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C).

  7. Bake buns in the preheated oven until deep golden brown, about 15 minutes.

  8. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven, lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze, allow buns to cool completely, about 20 minutes.

  9. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl, heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns, allow icing to dry for 30 minutes.

Recipe Yield

12 buns

Recipe Note

A hot cross bun recipe for stand mixers, these are light and perfectly seasoned.

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