Hot Cross Buns
These Hot Cross Buns can be prepared the night before serving, if you wish. Simply prepare the recipe according to the directions up to the point when it is time for the second rise, then refrigerate. Remove from refrigerator in the morning, about 2 1/2 hours before you would like to serve them, then allow dough to rise (second rising), and continue with the recipe directions.
Ingredients
- 3 1/4 cups unbleached bread flour, plus 1/4 cup more as needed
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 egg
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1 cup raisins (plumped in a bowl of boiling water for 10 minutes)
- 1/4 cup all-purpose flour
- 2 tablespoons cold water
For the Glaze:
- 2 tablespoons granulated sugar
- 2 tablespoons boiling water
Instructions
- In a large bowl of a stand mixer, whisk together the bread flour, yeast, sugar, and salt.
- In a small saucepan set over medium-low heat, heat the butter and milk together until the butter has melted and the milk is warm, about 100 °F.
- Make a well in the center of the dry ingredients and pour in the milk and butter mixture. Add the egg and stir together with a wooden spoon until the mixture comes together. Attach the dough hook to the mixer and knead until smooth and elastic, about 5 minutes, then knead by hand an additional minute or two. (If dough seems overly sticky, knead in additional bread flour one tablespoon at a time. Adding too much flour will result in a tough dough. You want the dough to be slightly sticky.)
- Place the dough in a lightly oiled bowl and cover with plastic wrap and a tea towel. Allow the dough to rise in a warm place until doubled in size, about 1-2 hours.
- Once dough has risen, remove from bowl and knead in the spices and raisins until evenly distributed. Divide dough into 12 equal portions and shape into buns. Place buns on a baking sheet lined with a silicone baking mat or parchment paper, leaving about 2 inches between each bun. (To Make Ahead: Cover and refrigerate the dough at this point, then remove from refrigerator about 2 1/2 hours before you want to serve. Allow dough to come up to room temperature, about 1 hour, then continue with the recipe as follows...)
- Cover the buns with plastic wrap and a tea towel and allow to rise again for an hour or two, until they have doubled in size.
- Preheat oven to 425°F.
- When the buns have risen, make a paste with the all-purpose flour and place in a piping bag (or a re-sealable plastic bag with the corner cut off). Pipe a cross onto each bun with the flour paste.
- Bake the buns in the preheated oven until golden brown, about 15-20 minutes. When the buns are almost done baking, combine the sugar and boiling water to make the glaze.
- Remove buns from oven and brush with sugar glaze immediately.
- Enjoy!
Notes
Note: Hot Cross Buns are best when enjoyed the same day they are made.
To speed up the rising process, turn on an empty oven to 400 degrees F for 1 minute. Turn off oven, then place baking sheets with covered bun dough in the oven. Close the door and allow to rise. After about 45 minutes, you can turn the oven back onto 400 degrees F for one more minute, then turn oven off again. (You don't want to preheat the oven to 400 degrees, you just want that burst of hot air to warm the oven enough to speed up the rising process.)
Find it online: https://kitchenjoyblog.com/hot-cross-buns/