Pillowy-Soft Hot Cross Buns are Lightly Spiced and Sweetened. Slather on your Favorite Butter and Taste how Amazing these Buns Melt in your Mouth. Great for breakfast, dinner or as a midday snack.
- 1 2/3 cups (213 grams) dried fruit (cherries, cranberries or raisins)
- 3/4 cup (180 grams) warm apple juice or water (180°F/82°C – 185°F/85°C)
- 1 1/4 cups (300 grams) warm oat milk or whole milk (105°F/40°C – 110°F/43°C)
- 4 1/2 teaspoons (14 grams) active dry yeast
- 1/2 cup (100 grams) granulated sugar, divided
- 5 2/3 cups (709 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup (76 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) oat milk or whole milk
- 1 cup (125 grams) all-purpose flour
- 6 tablespoons (90 grams) water
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (60 grams) water
- In a medium bowl, place dried fruit and juice together and cover with plastic wrap for 20 minutes to allow the fruit to soften. Strain and discard liquid. Pat dry fruit to remove excess liquid.
- DOUGH: Bloom the yeast – In the bowl attached to an electric stand mixer, combine milk, yeast and 1/4 cup (50 grams) sugar. Give a light stir and allow mixture to stand for 10 minutes or until bubbles show.
- Meanwhile, in a large bowl, whisk together 5 1/3 cups (667 grams) flour, salt, cinnamon, nutmeg, allspice and remaining 1/4 cup (50 grams) sugar. Toss in soaked fruit.
- Combine half of the flour mixture in with the yeast mixture. On low speed using the paddle attachment, mix until just combined. Add butter and 2 eggs, continue to beat for another minute. Gradually add remaining flour mixture and continue to beat until a dough forms.
- Switch to a dough hook attachment and on medium speed, beat dough until smooth, about 4 minutes. Add remaining 1/3 cup (42 grams) flour, 1 tablespoon at a time until dough comes together and becomes less sticky.
- First proof: In a large bowl, spray inside with cooking oil. Place the dough inside and flip to allow the top of the dough to cover in oil. Cover loosely and allow the dough to rise in a warm, draft-free environment 75°F (24°C) till the dough doubles in size, about 1 hour.
- Lightly spray coat bottom and sides of a 13×9-inch baking pan with cooking oil; set aside. Lightly punch down dough to release its gas. Let it rest for 5 minutes.
- Second proof: Meanwhile, lightly flour a work surface area. Turn out dough and divide into 12 pieces. Roll each piece into a ball and place in the prepared pan. Loosely cover and allow dough to rise in a warm, draft-free environment until each piece is touching, about 30 minutes. Heat oven to 375°F (190°C).
- EGG WASH: In a small bowl, whisk together egg and milk. Brush egg wash over each prebaked roll.
- FLOUR PASTE: In another small bowl, mix together flour and water, 1 tablespoon at a time. Continue to mix until a thick paste forms. Pour paste into a piping bag fitted with a #10 round tip. Pipe paste over the top of each bun to create a cross. Note: start from one end of the pan and continue to the other end. You may have to pinch off the paste.
- Bake for 20 to 25 minutes or until buns are golden brown.
- SIMPLE SYRUP: In a small saucepan over medium-high heat, bring sugar and water to a simmer. Lightly whisk mixture until the sugar is completely dissolved in the water. Remove from heat. Brush syrup over each bun while the buns are hot to allow the bread to absorb a small amount of syrup for added sweetness. Allow to dry, about 5 minutes before serving. ENJOY!
- Cuisine: English
Keywords: hot cross bun, Easter recipe