Hot Cross Buns is a spiced sweet bun with dried fruits inside.
Typically eaten during Good Friday, Hot Cross Buns is a sweet bread with a cross marking on top used to symbolize the crucifixion of Jesus Christ. Back in the 16th century, during the reign of Queen Elizabeth I, a decree was issued that banned the selling of hot cross buns on days that weren't Good Friday, Christmas, or on burials. The rule wasn't exactly followed and was made privately in home kitchens. In present day, Hot Cross Buns can be found outside of the United Kingdom and is extremely popular in places such as Australia, New Zealand, and Canada.
Ingredients
3/4 cup (180ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
1 teaspoon granulated sugar
1/2 cup (100g) packed light or dark brown sugar
5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 teaspoon salt
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 and 1/2 cups (435g) all-purpose flour or bread flour (spoon & leveled)
1 cup (140g) raisins or currants
Flour Cross
1/2 cup (60g) all-purpose flour or bread flour
6–8 Tablespoons (90-120ml) water
Orange Icing
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)
Instructions
Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball, pinching it on the bottom to seal. Arrange in prepared baking pan.
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Preheat oven to 350°F (177°C).
Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.
Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.
Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
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