Pairs well with Fluffy and Sweet Hot Cross Buns
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Fluffy and Sweet Hot Cross Buns
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These hot cross buns are the perfect blend of fluffy, sweet, and spiced, making them a must-bake this Easter season. Infused with the warmth of cinnamon and nutmeg, the sweetness of raisins soaked in apple juice, and the brightness of fresh orange zest, these buns are finished with a classic cross on top and a shiny glaze.
00:25:00 total
Serves 12
medium
Grain / Bread Course
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Ingredients
- whole milk - 1 cup (warmed to about 110°F)
- active dry yeast - 1 tbsp
- granulated sugar - 1 teaspoon (for yeast mixture)
- brown sugar - ¼ cup
- unsalted butter - 5 tablespoons (melted and cooled to room temperature)
- large egg - 1
- orange zest - 1
- salt - 1/2 teaspoon
- ground cinnamon - 1 ½ teaspoons
- ground nutmeg - 1/2 teaspoon
- bread flour - 3 ½ cups (leveled)
- raisins or currants - 1 cup
- apple juice, water, or rum - ¼ cup (for soaking raisins)
- flour - ½ cup (for flour paste)
- water - 5 tbsp (for flour paste)
- water - ¼ cup (for glaze)
- sugar - ¼ tablespoons (for glaze)
Instructions
- Soak the Raisins: Add hot apple juice or water over raisins. Cover and leave to soak until the juice comes to room temperature.
- Prepare Yeast Mixture: In a medium bowl, add sugar and yeast to warm milk. Mix well and leave to proof for about 5 minutes.
- Mix Dry Ingredients: To the bread flour, add cinnamon, nutmeg, salt, and brown sugar. Mix well.
- Combine Wet Ingredients: Crack in one egg and add melted butter to the proved yeast and mix.
- Mix Dough: Add the flour mixture, the wet ingredients, and fresh orange zest to a food processor and mix for 4 to 5 minutes or a stand mixer for 6 to 10 minutes.
- First Proofing: Transfer the dough to a large bowl. Drain the raisins and add them to the dough. Work the raisins into the dough, cover up the bowl, and leave to proof in a warm place for 1 hour or until doubled in size.
- Shape the Buns: Punch down the dough to remove trapped air. Transfer it to a lightly floured work surface. Divide the dough into 12 equal sizes and shape them into balls. Arrange the buns in a greased and dusted pan. Cover and let them rise for another 30 to 45 minutes.
- Prepare Flour Paste: Combine flour and water in a small bowl to create a thick paste. Scoop the paste into a ziploc bag or a piping bag and cut off the tip.
- Pipe the Crosses: Pipe the crust on top of the buns.
- Bake: Bake at 350°F for 20 to 25 minutes until golden brown.
- Prepare Glaze: Mix the sugar and water until the sugar is completely dissolved.
- Glaze and Serve: Brush the surface of the buns with the glaze mixture while still very hot. Leave to cool before enjoying.
