Easter Hot Cross Buns

It isn't Easter without Hot Crossed Buns. You can buy them, but they'll never be as good as those you make yourself! Here's how...

Prep Time2 15

Cook Time12

Total Time2 27

Servings: servings

Calories: 165kcal

Author: Stephanie Wilson

Ingredients

½ cup warm water 105 to 115°
2 ½ teaspoons instant yeast or fast-action yeast
1 cup warm whole milk
½ cup sugar
⅓ cup butter melted
1 teaspoon salt
1 teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg
½ cup dried currants or raisins
2 teaspoons finely grated fresh orange zest
3 ½ to 4 cups all-purpose flour

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Instructions

Dissolve yeast in warm water in a large bowl or stand mixer base. Then stir in the warm milk, melted butter, sugar, and salt.
To the bowl, add 2 cups of the flour along with the allspice, cinnamon, nutmeg, egg, raisins, and orange zest. Beat until smooth.
Stir in enough remaining flour to make the dough easy to handle.
Knead the Dough: Knead the dough in the stand mixer for 3 to 4 minutes, or knead by hand for about 5 minutes. Knead until the dough becomes smooth and elastic
First Rise: Place the dough in a lightly oiled bowl and turn to grease the top. Cover and let rise until dough doubles (about 1 hour to 1 ½ hours).
Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half and shape into equal size logs, about 6 inches. Cut each log crosswise into 6 equal pieces and shape it into a smooth ball. Place each ball in a greased 9 x 13-inch baking pan. Cover and let rise until doubled; about one hour more.
When ready to bake: preheat the oven to 375-degrees.
Pastry Crosses: While the dough is rising for the second time, roll out the ready-made pastry very thinly (about ⅛ inch thick) and cut into thin strips. Just before baking, brush buns with the egg wash and arrange two strips of pastry on each bun top to form a cross; trim the ends with the bottoms of the buns. If you're making an icing cross, skip this step but do brush the buns with egg wash before baking.
Egg Wash: In a small bowl, whisk together the egg white, water, and sugar. Using a pastry brush, brush the top of each bun with the egg wash.
Bake: Bake the buns in the center of the preheated oven for 18 to 24 minutes, or until lightly golden brown. Do not over-bake. Transfer buns to a rack to cool.
Icing Crosses: Whisk the ingredients together until smooth. Transfer the icing to a pastry bag (or a sandwich baggie with a very small tip cut in the corner) and pipe an “X” on each cooled bun

Notes

Pastry Crosses:

If making pastry crosses: While the dough is rising for the second time, roll out 1 9-inch store-bought pie crus until thin, about ⅛ inch thick. Cut into thin strips. Just before baking, brush buns with the egg wash and arrange two strips of pastry on each bun top to form a cross; trim the ends at the bottom of each bun. If you're making an icing cross, skip this step but do brush the buns with egg wash before baking.

Icing Crosses:

The easiest of the two crosses. By making a simple icing, a piped cross can be added after the buns are baked. Combine 2 cups of confectioners' sugar, and 2 tablespoons milk and adjust as necessary for consistency.

To Make Ahead:

These Hot Cross Buns are easy to freeze. When cool, and before piping icing, wrap in plastic wrap and then foil; store in the freezer. When ready to serve, remove plastic wrap and reheat foil-wrapped buns in a 325-degree oven until warm. If icing, follow the directions above before serving.

Honey Butter

1 stick unsalted butter, at room temperature
2 ½ tablespoons honey
1 tablespoon coarse sea salt

Using a mixer, whip butter, and honey together until smooth. Fold salt in gently with a rubber spatula. Serve soft or at room temperature.

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