Hot Cross Buns
Classic Hot Cross Buns just in time for Easter! Lightly spiced and kissed with orange...full of juicy raisins!
Equipment
- Large mixing bowl
- Small saucepan
- Small bowl
- Dough hook or spatula
- 9 x 13 inch baking pan or dish
- Pastry bag
- Pastry Brush
Ingredients
FOR THE BUNS
- ¼ cup water, lukewarm 110℉/43℃
- 2¼ teaspoons active dry yeast
- ½ cup milk
- 50 grams butter 3½ tablespoons
- 3 tablespoons sugar
- 1 egg
- 425 grams all purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon grated orange zest 1 medium orange
- ½ teaspoon salt
- ¾ cup raisins
FOR THE CROSSES
- 5 tablespoons all purpose flour
- 2-3 tablespoons water
FOR THE SUGAR GLAZE
- ¼ cup sugar
- ¼ cup water
Instructions
FOR THE BUNS
- In a small bowl or measuring cup, combine the lukewarm water and yeast. Add a small pinch of sugar. Allow to stand for 10 minutes or until foamy. Set aside.
- In a small saucepan, combine the milk, butter and sugar. Heat over medium low until the butter is melted and sugar is dissolved. Remove from heat and allow to cool.
- In a large mixing bowl combine the all purpose flour, cinnamon, cloves, nutmeg, orange zest and salt. Mix together and make a well in the center.
- Pour the cooled milk mixture into the well and add the egg. Add the yeast mixture. Mix until a very soft and sticky dough forms and add the raisins. Knead dough for 10-12 minutes or until it is no longer sticky. This will take some time; do not add more flour.
- Once the dough is smooth and no longer sticky, oil the insides of the bowl and cover with a damp towel. Allow to rise for 1½-2 hours or until doubled in bulk.
- Once the dough has risen, grease a 9 x 13 inch baking pan or dish or line with parchment paper. Punch down dough and divide into 12 pieces. Roll each piece into a very tight ball and space evenly in the prepared pan. Cover with a damp towel and allow to rise again for 45-60 more minutes or until almost doubled in size.
- Preheat oven to 350℉/180℃.
FOR THE CROSSES
- Mix together the flour and water to form a pipeable paste. Place paste into a piping bag with a small hole or a tip as thick as you like. Pipe a cross on top of each bun. Bake for 25-30 minutes or until golden.
FOR THE SUGAR GLAZE
- While the buns bake, make the sugar glaze. In a small saucepan bring water to a boil and add sugar. Cook for 30-45 seconds. Remove from heat. Brush generously onto each bun right when they come out of the oven while still piping hot. Use up all the glaze. Cool slightly and serve buns warm.