Hot Cross Buns

Ingredients (~12 buns)

• 3 cups bread flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 3/4 cup warm whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3/4 cup dried currants or raisins
• Zest of 1 orange

For the Crosses

• 1/2 cup all-purpose flour
• 5 Tbsp water

For the Glaze

• 3 Tbsp apricot jam
• 1 Tbsp water

Make the Dough in a Stand Mixer

In the bowl of a stand mixer, whisk together the bread flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and cloves.

In a separate bowl, combine the warm milk, melted butter, and egg; whisk until smooth.

Add the wet ingredients to the dry ingredients and mix with the dough hook on low speed until a shaggy dough forms.

Add the currants and orange zest; continue mixing on medium-low speed for ~8-10 minutes until the dough is smooth and elastic.

The dough should be slightly sticky but pull away from the sides of the bowl.

First Rise for 1 Hour

Place the dough in a greased bowl, turning once to coat all sides.

Cover with a damp towel and let rise in a warm place for ~1 hour or until doubled in size.

The dough is ready when you can poke it with your finger and the indent stays.

Shape the Buns and Second Rise

Turn the dough out onto a lightly floured surface and gently punch down.

Divide into 12 equal pieces – each piece should weigh ~3 oz if you have a scale.

Roll each piece into a smooth ball by cupping your hand over it and rolling in small circles on the counter.

Place the shaped buns on a parchment-lined baking sheet, spacing them ~2 inches apart.

Cover with a damp towel and let rise for ~45 minutes until puffy and almost doubled.

Preheat Oven and Prepare the Crosses

About 15 minutes before the second rise is done, preheat your oven to 375F.

In a small bowl, whisk together the 1/2 cup flour and 5 tablespoons water until smooth – this paste should be thick enough to pipe but not too stiff.

Transfer the paste to a piping bag or zip-top bag with one corner snipped off.

Pipe Crosses and Bake for 18-20 Minutes

Once the buns have finished rising, pipe a cross on top of each bun using the flour paste.

The crosses should be about 1/4 inch wide and extend from edge to edge.

Bake for ~18-20 minutes until the tops are golden brown and the internal temperature reaches ~190F.

The buns should sound hollow when tapped on the bottom.

Make the Glaze and Finish

While the buns are still warm, make the glaze by heating the apricot jam and water in a small saucepan over low heat.

Stir until the jam melts and the mixture is smooth; strain out any fruit pieces if desired.

Brush the warm glaze over the hot buns, avoiding the piped crosses.

Let the buns cool on the baking sheet for ~10 minutes before serving.

These are best eaten the day they’re made but will keep covered at room temperature for 2-3 days.