Hot Cross Buns
A Delicious Sweet Easter Bread. Easy Step by Step Directions
Ingredients
- 3/4 cup dried fruit (cranberries, raisins, or currents)
- 1 cup hot water
Yeast
- 1/4 cup warm milk (110 degrees if using a thermometer
- 1/2 tsp white granulated sugar
- 2 1/4 tsp active dry yeast (or 1 packet)
Buns
- 1/2 cup warm milk (110 degrees if using a thermometer)
- 1/2 cup white granulated sugar
- 1/4 cup butter, melted
- 1/2 tsp salt
- 2 large eggs, beaten
- 3 1/2 – 4 cups all purpose flour
- 1/4 tsp ground cinnamon
Crosses
- 1/2 cup all purpose flour
- 1 TBS white granulated sugar
- 4-8 TBS water
Glaze
- 1/2 cup orange marmalade
- 1/8 cup water
Instructions
Plump the dried fruit
- Place dried fruit and 1 cup of hot water into a small bowl, stir, and set a side for 10 minutes. Drain and pat dry.
Preparing yeast
- In small cup add 1/4 cup warm milk and 1/2 tsp sugar. Stir together. Sprinkle 2 1/4 tsp or 1 packet yeast over the milk mixture. Stir and set aside at room temperature until bubbly and doubled in size.
Preparing buns
- In a large bowl of a stand mixer mix together 1/2 cup warm water, 1/2 cup white granulated sugar 1/4 cup melted butter and 1/2 tsp salt. Add in beaten eggs, prepared yeast and cinnamon. Stir until combined.
- Using the dough hook start mixing in the flour 1 cup at a time until a soft dough forms. (When you reach 3 1/2 cups of flour and the dough is very sticky, add the remainder 1/2 cup of four.)
- To knead the dough for 8 minutes, run the stand mixer on a level 2 speed using the dough hook. At the end of the 8 minutes the dough should be smooth and pull like elastic.
- Place dough on a lightly floured work surface. Flatten it out. Add the prepared fruit to center of dough and knead in.
- Butter a large bowl on the sides and bottom. Place dough into bowl and coat all of the dough ball with the butter. Place a towel over bowl and let rest in a very warm place to rise and double in size for about 1 – 1 1/2 hours. (I generally cover bowl tightly with plastic wrap and place in microwave. DO NOT TURN ON MICROWAVE.
- After dough has risen, punch dough a few times to release air. Upturn dough upside down onto a floured work surface, lightly dust with flour. Cut dough evenly into 4 pieces. Roll each section of dough into a log. Cut each log in half. Cut those halves into halves. You should have 16 pieces now. Roll each piece into a ball. Place the small balls of dough onto a parchment lined sheet pan (at least the size of 9 x 13) leaving 1/4 inch all around each dough ball.
- Lightly spray a piece of plastic with non-stick cooking spray and place the sprayed side down on the top of the buns. Set a side in a warm place for 30 minutes. They should rise some more.
- Preheat oven to 375 degrees.
- In a small bowl beat 1 egg and 1 tsp of milk. Brush the egg wash on the tops and sides of each dough ball. Taking a sharp knife lightly score each dough ball with a cross.
- In a small bowl mix together flour, sugar and water until a medium paste like consistency is formed. Place mixture into a piping bag or small ziploc bag. Cut tip off and pipe mixture along the scored lines on the dough balls.
- Place buns into preheated oven for 17-22 minutes until golden brown and crosses are distinguishable.
- In a small pan place marmalade and water and stir until warmed through on a medium heat. Brush the glaze all over the hot cross buns.
