Hot Cross Buns are enriched spiced buns filled with driedfruits. The ones sporting crosses have become extremely popular during the Easterseason. This delicious bread is a treat by itself but a generous slathering ofbutter and a hot cup of tea takes makes it an incredible culinary experience!
Course Breakfast, Snack
Prep Time 30minutes
Cook Time 30minutes
Total Time 3hours
3 CAP Flour/ Bread Flour (350g)
1pktActive Dry Yeast (7g)
1 TspFine Salt (7g)
3/4CMilk, Full fat (180g)
3TbspButter, Unsalted (45g)
2TbspMixed Peel Optional
For Flour Cross
1 - 2TbspWater
For Icing Cross
1 - 2DropsVanilla Extract
1 - 2Tbsp Water/Milk/Lemon Juice
Warm 3/4 C milk to 110°F or just warm to touch. Mix half of the milk with 1 teaspoon sugar and sprinkle the yeast on top to activate. Set aside for 5 to 10 minutes.
Take the flour in a large mixing bowl add the spice powders, sugar, and salt. Mix well. Make a well in the center and pour the activated yeast mix followed by one egg and one yolk. Reserve the extra egg white. Using a wooden spoon break the egg into the yeast mixture.
Add the softened butter and stir everything together, slowly adding enough of the remaining milk till all the flour is just moistened. Cover the bowl and let it rest for 10 minutes.
Knead the dough by hand for about 10 minutes till the dough becomes smooth and pliable. I takes about 3 minutes in the stand mixer.
Add the dry fruits and citrus (if using) and knead gently for a few times to incorporate evenly. Form the dough into a smooth ball. Transfer to an oiled bowl, cover and let it rise till doubled, about 1.5 hours.
Lightly oil a 11" X 9" tray or line the tin you are using for baking with parchment paper. Punch down the dough. Divide it into 12 equal portions and form each portion into a smooth ball. Arrange the balls in the tray leaving enough space (about 1/2") between them so it can expand. Cover and let rise till almost doubled - about 30 minutes.
Preheat the oven to 375°F (190°C). Keep the oven rack in the middle. Mix the reserved egg white with 1 tsp water or milk to make the egg wash. Dip a pastry brush in the egg wash and generously brush the tops of the buns.
If making a flour cross, mix the ingredients for the cross together into a thick paste. Draw a cross on the top of the buns with the flour paste.
Transfer the buns to the oven and bake for 20 to 25 minutes until the tops are browned nicely. Cool in pan for 5 minutes. Transfer to a wire rack and cool completely.
If making the icing cross, Mix the icing sugar and vanilla extract. Add milk/water/lemon juice little by little to the icing sugar to make a thick paste. Transfer the paste to a piping bag and pipe the crosses over the cooled buns.
Use bread flour or flour with high protein content.
The most common dry fruits used are raisins and currants. Other options are dried apricots, apple, cherries, cranberries, blueberries or a combination of these.