Cooking Tips
When making hot cross buns, ensure your yeast is fresh for the best rise. If using active dry yeast, proof it in warm water with a bit of sugar before mixing it into your dough. Knead the dough until it’s smooth and elastic, which should take about 10 minutes. Letting the dough rise in a warm spot can help it double in size, creating fluffier buns.
Serving Suggestions
These buns are perfect for breakfast or a sweet snack. Try serving them warm with a pat of butter or a drizzle of honey. For a fun twist, toast them lightly and spread a bit of cream cheese or jam on top. They can also be paired with a nice cup of tea or coffee for a cozy afternoon treat.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just skip the proofing step, and mix it directly into the dry ingredients.
What can I use instead of raisins?
If you’re not a fan of raisins, dried cranberries or chopped dried apricots work great too. You could also use chocolate chips for a sweet twist.
How should I store leftover hot cross buns?
Store any leftover buns in an airtight container at room temperature for up to three days. For longer storage, pop them in the freezer and thaw them as needed.
Can I make the dough ahead of time?
Yes, you can make the dough in advance. After kneading, let it rise, then punch it down and refrigerate it overnight. Just let it come to room temperature before shaping and letting it rise again.
What are some good toppings for hot cross buns?
Hot cross buns are delicious with a pat of butter or a drizzle of honey. You can also try spreading cream cheese or jam for an extra special treat.
Hot Cross Buns
Ingredients
- 1 8 g packet active dry yeast (2 ¼ tsp)
- ½ cup warm water
- 1 tsp sugar
- 2/3 cup warm milk
- ¼ cup sugar
- 1 tsp salt
- ¼ cup unsalted butter softened
- 1 egg beaten
- 1 ½ tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 ¾- 4 cups all-purpose flour
- 1 cup raisins
- 1/3 cup dried currants
Glaze:
- 1 egg yolk
- 1 tbsp water
Icing (optional)
- 1 cup confectioner’s sugar
- 4 tsp milk
Instructions
- In a large bowl, dissolve the yeast in warm water. Add 1 teaspoon sugar and let stand for 5 minutes.
- In an 8 oz liquid measuring cup, combine the warm milk, ¼ cup sugar and salt.
- Add the lukewarm milk mixture, butter, egg, cinnamon, cloves and 1 cup flour to the dissolved yeast mixture. Beat until combine.
- Stir in the raisins and dried currants.
- Gradually stir in the 2 ¾ cups of flour, adding more flour if needed, to make a soft dough which leaves the sides of the bowl. Turn onto a lightly floured surface.
- Knead, adding more flour as needed, until a soft dough is achieved, about 5 minutes.
- Place the dough in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, 60 to 90 minutes.
- Punch down the dough. Turn onto a lightly floured surface. Divide into 15 equal pieces. Shape each piece into a smooth ball. Place 2-inches apart on a parchment lined baking sheet. Flatten the balls slightly. Cover with kitchen towels and let rise in a warm place until double, 45 to 60 minutes.
- Preheat the oven to 375 degree F.
- Using a sharp knife, cut a cross on top of each bun.
- In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush top of the buns with the yolk mixture.
- Bake in the center of the oven for 15 to 20 minutes or until golden brown. Remove from the pans to wire rack to cool for 10 minutes.
- If using icing, in a small bowl, mix together the confectioner’s sugar and milk. Fill a pastry bag or a Ziploc bag with the icing mixture, snip the tip (or cut a tiny hole in the corner) and then pipe a cross on top of each bun.
Nutrition
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