Hot Cross Buns
(Click Hot Cross Buns to get PDF of this recipe.) A traditional Easter treat best served hot from the oven.
Yield: 12 Buns
- 1 Tbsp dry yeast
- 1 Tbsp sugar
- 2/3 cup warm milk
- 1/2 cup warm water
- 1 cup flour
- 3 cups flour
- 1 tsp salt
- 1/2 tsp each: allspice, nutmeg, cinnamon
- 1/4 cup sugar
- 1 stick butter (8 Tbsp), melted
- 1 large egg, beaten
- 3/4 cup currents or raisins
- 1/3 cup candied fruit
- 2 Tbsp milk
- 2 Tbsp water
- 3 Tbsp sugar
Begin by making the yeast mixture. Mix all ingredients and set aside to proof about 10 minutes (it will begin to look foamy).
In another bowl sift flour, salt, spice and sugar. Add fruits and mix well. Combine butter and eggs and add to yeast mixture. Then add to flour mixture. Knead dough on floured surface, 8 to 10 minutes or smooth and elastic. Add more flour if needed to keep dough from sticking.
Divide dough into 12 equal pieces and shape into round buns. Place rolls far apart on greased baking sheet. Cover with clean, lint-free, damp cloth and let rise at warm room temperature (about 70 degrees) for 45 minutes. The buns should double in size. Preheat oven to 425 degrees about 20 minutes before the buns are done rising.
Use a sharp knife to cut an X shape on the surface of each bun. Place in the oven and bake for 15 to 20 minutes or golden. Cool on a wire rack.
Make the glaze by bringing ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns thickly.
You will often see hot cross buns with a frosted X on them. You may add that if you would like.