Easter Hot Cross Buns recipe
All Recipes Bread Yeast Bread Recipes Rolls and Buns
Ingredients
- ¾ cup lukewarm milk, divided 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 3 ¼ cups all-purpose flour, divided, or more as needed ¼ cup white sugar 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ cup softened butter 2 large eggs ¾ cup golden raisins, chopped 2 tablespoons orange marmalade 1 egg white 1 tablespoon milk ⅓ cup confectioners' sugar 1 ½ teaspoons milk
Nutrition Info
- 186.1 caloriescarbohydrate: 33.4 gcholesterol: 31.9 mgfat: 4.1 gfiber: 1.3 gprotein: 4.5 gsaturatedFat: 2.2 gservingSize: -sodium: 186.2 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Easter Hot Cross Buns
Directions
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Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl, let stand until foamy, about 5 minutes.
Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated, stir in raisins and marmalade. Dough will be sticky.
Sprinkle remaining 1/4 cup flour onto work surface, turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
Deflate dough, divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets, cover with a light cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun, brush buns with egg wash.
Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag, knead the bag until combined. Snip off one corner of the bag, pipe a cross into the scored lines on each bun.