Playing Hot Cross Buns Over and Over Again

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Larn how to make our rendition of hot cross buns using this deliciously spiced yeast dough. Brown sugar, raisins or currants, butter, and vanilla add together exceptional flavor and each dumbo bun is marked with a traditional cross. Orange icing is a tasty finishing touch to this Easter recipe!

What are Hot Cantankerous Buns?

A nursery rhyme, of course! And the showtime song we usually learn on the recorder. Merely what are the hot cantankerous buns we consume? Hot cross buns are rich with history dating back to the twelfth century. They're yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They're decorated with a white cross representing the crucifix, either marked correct into the dough or etched on top with icing. Hot cross buns are a traditional Easter food, typically eaten on Practiced Fri.

Nosotros've been making these for years and I would honey to share our family's version here today. If you're looking for a more traditional hot cross bun recipe using a niggling less saccharide, candied peel, and lemon, we've ever loved Mary Berry'due south hot cross bun recipe.

What Practise These Hot Cross Buns Taste Like?

These hot cantankerous buns are a cross between a dinner roll and cinnamon curlicue. They're soft, yet dense with a deliciously spiced flavor from cinnamon, nutmeg, and allspice. You can play with the spices, even adding a little cardamom too. The buns are sweetened more often than not with brown sugar, then topped with a glossy orange icing. For actress flavor, sometimes nosotros throw a little orange zest or candied orange peel into the dough. This recipe uses raisins. We always enjoyed hot cross buns with currants, a blazon of raisin, only I couldn't find them anywhere this year.

You'll love these hot cross buns if you enjoy:

• sweet orangish icing
• raisins
• cinnamon spices
• brown sugar
• buttery staff of life

Video Tutorial: How to Brand Hot Cantankerous Buns

This recipe begins just like dinner rolls. Hot cantankerous buns crave basic baking ingredients like flour, yeast, butter, eggs, saccharide, and milk. Less milk, more butter and more eggs produces a slightly denser curlicue compared to the dinner rolls. These are more than of a dessert/breakfast roll. Here are the bones steps:

1. Brand the bread dough.
2. Knead the dough for 2 minutes.
3. Cover the dough and let it ascent. The dough rises in nigh 1-two hours.
4. Punch down the dough to release the air, then s hape into rolls.
5. Let the rolls rising for near 1 60 minutes.
6. Pipe the crosses on superlative.
7. Bake for 20-25 minutes until golden brown.
8. Top with orangish icing.

For extra plump and moist raisins, soak them in hot water for 5-x minutes earlier using. You could also use dried cranberries.

Afterward the dough rises in the basin (above), punch it down to release the air. Divide into fifteen portions, so roll into balls as shown in the video higher up. Take a slice and stretch the superlative of the dough while pinching and sealing the bottom. Make sure the rolls are polish on tiptop and sealed on the lesser.

Cover the shaped rolls, so let them rising for 1 more hour.

Crosses on Hot Cross Buns

In that location's a couple ways to make crosses on hot cross buns:

1. Flour Cross: Pipe a "paste" of flour and water on superlative of each bun Before blistering. This is the most traditional application of the cantankerous and the method I normally cull. It gets a *piffling* hard afterward baking, but it's still perfectly chewy.
2. Icing Cross: Pipe a thick cross fabricated from icing on each bun Later baking.

Use a piping handbag– no piping tip needed– or a zipped-top pocketbook. Snip the corner off. If making the flour cross, make sure the corner opening is small because you want a thin line.

Orange Icing

The lush orange icing is the all-time finishing touch and information technology's even better if you castor it on the buns correct out of the oven. It's sticky, sweet, and warm– orange and cinnamon spices are just meant to be.

More Easter Recipes

• Coconut Cream Pie
• Beige Breakfast Goulash
• Kokosnoot Cake
• Easter Egg Buttercream Candies
• Carrot Cake
• Lemon Meringue Pie

Print

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Clarification

Learn how to make flavorful hot cross buns using this deliciously spiced yeast dough. Each bun is marked with a traditional cross, broiled until golden, and so topped with orangish icing. Run across recipe notes for icing cross alternative, besides every bit freezing and make-ahead instructions.

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• 3/iv cup (180ml) whole milk, warmed to about 110°F
• ii and i/4 teaspoons active dry yeast or instant yeast (one standard parcel)
• ane teaspoon granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 5 Tablespoons (70g) unsalted butter, softened to room temperature and cutting into 5 pieces
• one/2 teaspoon pure vanilla excerpt
• ii large eggs, at room temperature
• ane teaspoon common salt
• 1 and ane/iv teaspoons ground cinnamon (encounter note)
• 1/2 teaspoon footing nutmeg
• 1/two teaspoon footing allspice
• iii and 1/2 cups (438g) all-purpose flour or breadstuff flour (spoon & leveled)*
• i cup (140g) raisins or currants*

Flour Cross

• i/ii cup (63g) all-purpose flour or bread flour
• half-dozen–8 Tablespoons (90-120ml) water

Orangish Icing

• 1 cup  (120g)confectioners' sugar
• 3 Tablespoons (45ml) fresh or bottled orange juice (or utilise milk and a splash of vanilla extract for patently icing)

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1. Prepare the dough: Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Encompass and allow mixture to sit for about five minutes or until foamy on summit. *If you exercise not ain a mixer, you tin can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or rubber spatula. Information technology volition have a fleck of arm muscle. A paw mixer works, merely the sticky dough repeatedly gets stuck in the beaters. Mixing past paw with a wooden spoon or rubber spatula is a improve choice.*
2. Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and i cup (125g) flour. Using the dough hook or paddle attachment, mix on depression speed for 30 seconds, scrape downwardly the sides of the basin with a condom spatula, then add the remaining flour and the raisins. Trounce on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a piffling sticky and soft. If it's too sticky and not pulling away from the sides of the basin, mix in additional flour 1 Tablespoon at a time.
3. Knead the dough: Keep the dough in the mixer and beat for an additional three minutes or knead past manus on a lightly floured surface for 3 minutes.
4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Embrace the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about ii hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Blistering with Yeast Guide.)
5. Grease a 9×xiii inch baking pan or 2 9-inch square or circular blistering pans. You can likewise bake the rolls in a cast iron skillet or on a lined baking canvas.
6. Shape the rolls: When the dough is fix, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Merely eyeball it– doesn't need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. I practice this entirely in my easily and yous can spotter in the video above. Arrange in prepared baking pan.
7. 2nd Ascent:Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, virtually i hr.
8. Preheat oven to 350°F (177°C).
9. Add together the cross:Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will piping easily. Add together remaining water if needed. Spoon paste into a pipe handbag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a minor piece at the corner. Pipe a line down the middle of each row of buns, then repeat in the other direction to create crosses.
10. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If y'all find the tops browning too speedily, loosely tent the pan with aluminum foil. Remove from the oven and permit rolls to absurd for a few minutes equally you set up the icing.
11. Make the icing: Whisk the icing ingredients together, so drizzle or brush on warm rolls. Serve immediately.
12. Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to ane calendar week.

Notes

1. Freezing Instructions: Prepare recipe through step vi. Place shaped buns in a greased baking pan, comprehend tightly, and freeze for upwards to 3 months. Once frozen, the dough balls won't stick together anymore and you lot can identify them in a freezer purse if needed. On the day yous serve them, arrange the dough balls in a greased baking pan, comprehend tightly, then let them thaw and rising at room temperature for about 4-v hours. Proceed with step viii. You can too freeze the baked hot cantankerous buns. Allow them to cool completely, and then freeze without icing for upwards to 3 months. Thaw in the refrigerator or at room temperature, then reheat every bit desired and add icing.
2. Overnight Instructions: Set up the recipe through footstep 6. Comprehend the shaped buns tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the buns from the refrigerator, keep covered, and allow to rise on the counter for nigh 1-2 hours before baking. (Skip step seven.) Alternatively, you can let the dough have its 1st rise in the fridge overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rising for 2 more than hours. Proceed with step 5.
3. Optional Add-Ins: Instead of (or in addition to) raisins, try using dried cranberries, chopped pecans or walnuts, chopped candied citrus, or chopped stale apricots. Keep total add ins to almost 1 and 3/4 cups total. Feel free to add the zest from 1 lemon or orange to the dough when yous add the butter. Add i/4 teaspoon ground cloves or cardamom, if desired. Experience free to adapt the spices to your liking. You can plump up the raisins, currants, or dried cranberries if desired. Soak in hot h2o for 5-10 minutes, drain, so pat dry before adding to dough.
4. Whole Milk: Lower fat or nondairy milks work in a pinch. The rolls will lose a little flavor and richness. I highly recommend whole milk or even buttermilk.
5. Cinnamon: Cinnamon can prohibit doughs from rise. We utilise 1 and 1/4 teaspoons in this dough to produce dumbo buns. If y'all want a fluffier roll-type hot cross bun, experience free to reduce the cinnamon downward to ane/2 teaspoon or exit it out completely.
6. Yeast: Use instant yeast or active dry yeast. Rise times will exist slightly longer using active dry yeast. Reference my Blistering with Yeast Guide for answers to common yeast FAQs.
7. Flour: You tin can utilize all-purpose flour or staff of life flour. All-purpose flour is convenient for most, but bread flour produces chewier hot cross buns. Either flour is fine and there are no other changes to the recipe if you utilize ane or the other.
8. Icing Cantankerous: If you prefer to make a cross from icing and pipe it onto the buns after blistering, skip step 9 and skip the orange icing glaze on peak. However, you tin use the orange icing recipe to make the icing cross. Reduce orange juice to ane Tablespoon to yield a very thick icing. Replace with milk and add a splash of vanilla extract, if desired. Experience gratis to also make the orange coat for topping if you lot want double icing– a cross and coat all over.

Keywords: hot cross buns

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