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
Using a Stand Mixer to Prepare a Dough
Combine bread flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and cloves in the stand mixer bowl by whisking together.
In a separate bowl, combine warm milk, melted butter, and egg; whisk until smooth.
Add wet ingredients to dry ingredients and mix together using the dough hook at low speed until a shaggy dough forms.
Add currants and orange zest to the dough; continue mixing with the dough hook for approximately 8-10 minutes on medium-low speed until the dough is smooth and elastic.
The dough should be sticky but pull away from the sides of the bowl.
Dough’s First Rise for One Hour
Place dough in a greased bowl and turn to coat all sides with grease.
Cover dough with a damp towel and place in a warm place for approximately one hour or until the dough doubles in size.
To test for readiness, poke a finger into the dough; if it stays indented, it is ready.
Dividing and Shaping the Buns / Dough’s Second Rise for 45 Minutes
Remove the dough from the bowl onto a lightly floured surface and punch down lightly.
Divide dough into twelve equal pieces, approximately 3 ounces each (if you have a scale).
Using your palms, roll each piece into a smooth bun by cupping your hand over it and rolling in small circles on the counter.
Place buns on a parchment paper-lined baking sheet with 2 inches of space between each bun.
Cover buns with a damp towel and let them rise in a warm place for approximately 45 minutes or until the buns have puffed up and almost doubled in size.
Baking
Preheat the oven to 375°F (190°C) approximately 15 minutes before the buns’ second rise is completed.
Combine ½ cup of all-purpose flour with 5 tablespoons of water in a small bowl.
Whisk until smooth; the mixture should be thick enough to pipe (not too stiff).
Transfer the mixture to a piping bag or zip-top bag with the corner snipped off.
Piping Crosses on Top of the Buns and Baking
Once buns are finished rising, pipe a cross on the top of each bun using the flour paste.
The width of the crosses should be approximately ¼ inch wide and extend the length of the buns from side to side.
Bake the buns for approximately 18-20 minutes or until the tops are golden brown and the internal temperature reaches 190°F (88°C).
When tapped on the bottom, buns should sound hollow.
Making the Glaze and Finishing
While buns are still warm, prepare the glaze by combining apricot jam and water in a small saucepan over low heat.
Stir just until the jam is melted and combined, or strain fruit pieces from the jam if desired (optional).
While buns are still hot, brush the glaze over each bun.
Do not brush glaze over the crosses.
Allow buns to cool on the baking sheet for approximately 10 minutes before serving.
The buns are best when eaten on the day they are made; however, if covered and stored at room temperature, buns will keep for approximately 2-3 days.
Hot Cross Buns
Ingredients
Ingredients (~12 buns)
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 packet instant yeast 2 1/4 tsp
- 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
Instructions
- Whisk together bread flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and cloves in stand mixer bowl.
- Combine warm milk, melted butter, and egg in separate bowl.
- Add wet ingredients to dry and mix with dough hook on low until shaggy.
- Add currants and orange zest and mix on medium-low for 8-10 minutes until smooth and elastic.
- Place dough in greased bowl, cover with damp towel, and let rise 1 hour until doubled.
- Turn dough onto floured surface and divide into 12 equal pieces.
- Roll each piece into a smooth ball and place on parchment-lined baking sheet 2 inches apart.
- Cover and let rise 45 minutes until puffy.
- Preheat oven to 375F.
- Whisk together 1/2 cup flour and 5 tablespoons water until smooth and transfer to piping bag.
- Pipe crosses on top of each bun.
- Bake 18-20 minutes until golden brown.
- Heat apricot jam and water until smooth and brush over hot buns, avoiding crosses.
- Cool 10 minutes before serving.
