Traditional recipes

Hot cross buns

Hot cross buns

In a bowl, dissolve the yeast in warm milk mixed with 1 teaspoon of sugar. Let stand 10 minutes.

In another bowl, mix the flour with the remaining sugar, the Finesse Bourbon-Vanilla Aroma sachet, ground cinnamon, the spice mix, freshly grated nutmeg and raisins. Add the yeast with the warm milk, beaten egg and melted butter, then mix knead until smooth. Leave the dough to rise for 1 hour when hot.

After it has risen, knead it for a few more seconds and then divide it into 12 pieces. Give the pieces the shape of a ball and then let it rise for 30 minutes. After 30 minutes, grow a cross over each ball, cover with a towel. wet and leave to rise in the heat for 20 minutes. Meanwhile, heat the oven to 200⁰C.

In a bowl, mix the flour with as much water until a thick paste is obtained. Put the paste in a cone and fill the cross-shaped ridges on the balls with it. Bake the balls for 15-25 minutes. they are warm anointed with honey.


Hot cross buns: Ingredients

For the bread

  1. All-purpose flour: 325 g (2 and 1/2 cup)
  2. Whole milk: 150 ml (1/2 cup +2 tbsp)
  3. Granulated sugar: 50g or 1/4 cup
  4. Instant yeast: 2 tsp or Active dry yeast: 2 1/2 tsp
  5. Cinnamon Powder: 1/2 tsp
  6. Ground All spices: 1/2 tsp
  7. Salt: 3/4 tsp
  8. Egg: 1
  9. Unsalted butter: 42.5 g or 3 tbsp
  10. Grapes: 3/4 cup or 125 g
  11. Vanilla extract: 1 tsp
  12. Zest of half of an orange.

For the cross

For Glaze

We can also use sugar syrup as glaze.So make the sugar syrup by heating the sugar with the water in a sauce pan over medium heat. Bring to a boil, stirring until the sugar is dissolved. Continue to boil the syrup for about another minute or until syrup thickens very slightly. Set aside.


Hot Cross Buns

  • Quick Glance
  • (1)
  • 1 H
  • 4 H
  • Makes about 16 small buns

Special Equipment: two 17 -by- 12-inch baking sheets

US Metric Ingredients

  • For the dough
  • 1/2 cup very warm water (105º to 115ºF [40 ° C to 46 ° C])
  • 1 tablespoon plus 3/4 teaspoon active dry yeast
  • 3 1/3 cups unbleached all-purpose flour (preferably one with a protein content of 11.5%), plus more for the work surface
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 3 large eggs, lightly beaten
  • 1/2 cup mild vegetable oil, plus more for work surface
  • 1/3 cup granulated sugar
  • 1/4 cup warm milk, 90ºF (32 ° C)
  • 2/3 cup dried currants
  • 1 large egg white, for egg wash
  • For the frosting
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract

Directions

In a large bowl, stir the very warm water and the yeast with a fork until the yeast dissolves. Let stand for 3 minutes.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

Using a wooden spoon or your hand, stir the beaten eggs, oil, granulated sugar, and warm milk into the yeast mixture.

Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened. The dough should be very soft and moist. It’s very important not to be intimidated by the stickiness of this dough. If you add too much flour, the buns will lose some of their trademark delicate texture and taste. If the dough feels too stiff and hard when you’re mixing, add more warm water (85ºF to 90ºF [24 ° C to 32 ° C]), 1 tablespoon at a time, until you & # 8217re kneading a soft pliable dough.

Move the dough to a lightly floured surface and knead. The dough will be wet and sticky at first but will become easier to work with as the gluten forms to make it springy and give it strength. Keep your hands and the table very lightly floured, using a dough scraper to lift the dough as needed. Knead the dough until it & # 8217s silken smooth and elastic, 8 to 12 minutes

Shape the dough into a loose ball, cover it with oiled plastic wrap, and let it rest for 20 minutes to relax the gluten strands.

Flatten the dough and gently stretch it with your fingers to form a rectangle about 1/2 inch thick. Spread the dried currants evenly over the rectangle. Fold the dough into an envelope as if you were folding a business letter. Knead gently for 2 to 3 minutes, until the currants are well distributed and the dough is soft, smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading.

Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose currants. Turn to coat the dough with oil and cover the bowl tightly with oiled plastic wrap. Let rise at room temperature (75º to 77ºF [23 ° C to 25 ° C]) for 1 1/2 to 2 hours, or until the dough has doubled in volume. A finger pressed into the dough should leave an indentation that doesn & # 8217t spring back.

Line two 17-by-12-inch baking sheets with parchment paper. Gently turn the dough onto the floured work surface, pressing any loose currants into the dough. Lightly flour your hands and divide the dough into 18 equal pieces (about 2 ounces | 57 grams each).

Shape each piece of dough by placing it on an unfloured work surface and covering it with your palm. Your curved fingers should form a cage over the roll. Rotate your fingers against the table in a clockwise motion, gently pushing the dough against the work surface. The piece of dough will move under your palm in the opposite direction. Continue until the roll is firm and has a tight skin. Work quickly and try not to warm the dough too much with your hand.

Place 9 buns on each of the prepared baking sheets, leaving several inches between them so they won’t grow together as they rise. Loosely cover the buns with oiled plastic wrap and let them rise until almost doubled in volume, about 1 hour. A finger pressed lightly into the dough will leave a slight indentation.

Thirty minutes before baking, preheat the oven to 400ºF (200 ° C). Place one oven rack in the top third of the oven and another in the bottom third. Place a cast-iron skillet and a smaller ovenproof pan, such as a mini loaf pan, on the floor of a gas oven or on the lowest possible rack in an electric oven. Fill a teakettle or small pot with water to be boiled later, and have a metal 1-cup measure available near the kettle.

Five to 10 minutes before the buns are ready to bake, turn the water on to boil, and carefully place two or three ice cubes in the small pan on the bottom of the oven. This helps to create moisture in the oven prior to baking.

In a small bowl, whisk the egg white with a pinch of salt to make an egg wash.

When the buns are ready to go into the oven, use a blade or a pair of kitchen scissors to cut a shallow cross on the top of each bun. Lightly brush the buns with the egg wash, being careful not to deflate them. Reserve the remaining egg wash. Place the sheets of buns in the oven. Pour 1 cup of boiling water into the cast-iron skillet and immediately shut the oven door.

After 2 minutes, quickly pour another 1/2 cup of boiling water into the skillet and quickly shut the oven door.

After 10 minutes, reduce the oven temperature to 375ºF (190 ° C) and rotate the pans if necessary to ensure even browning. Bake for another 5 to 15 minutes, until the buns have turned a nice golden brown and the surface feels slightly firm but not hard when you press it lightly. The buns should have a thin soft covering, not a hard, crunchy crust. Be careful not to overbake the buns or their oh-so-delicate taste and texture will be lost.

Transfer the buns to a rack and let them cool for 10 minutes.

Meanwhile, in a small bowl, combine the powdered sugar with the reserved egg wash and the vanilla, and whisk to mix well.

While the buns are still warm, use a pastry bag fitted with a small plain tip (or a small spoon) to make an X of frosting over the cross on each bun. The frosting will harden somewhat as the buns cool. These hot cross buns are best eaten the same day they & # 8217re baked. Originally published March 30, 2010.

Recipe Testers' Reviews

Jessica Berndt

I, like the rest of the world, am presently homebound. And I am very fortunate to have a well stocked pantry. Well stocked enough that I was able to make the hot cross buns without issue. I spent Saturday making them. And Jay and I managed to eat all of them by Monday afternoon!

Fresh out of the oven, they are magnificent! The next day if you don’t toast them, they are pleasant. However, if you split them, toast them in a skillet and serve with butter and jam, you get straight back to magnificent!

They are petite. Which I like. Giant pastries seem vulgar to me. And while there is a lot of sitting and waiting with this recipe (as with any enriched dough, really), they are a. Worth the wait, and b. Really a simple recipe. The dough was indeed quite soft. But totally manageable. I didn't need to add more water. It took me closer to 12 minutes to get smooth pliable dough that would pass the window-pane test.

The instructions for forming the balls were on point! I will note that I have always had hot cross buns where you pipe a flour paste during the baking to form the cross, not frosting. But I see that my local supermarket does the frosting kind. So I guess they are both a thing. The only criticism I would have is I found the frosting entirely unnecessary. Not unpleasant. Just unnecessary.

Karla Cyr

Spicy, sweet, and fruity best describes these hot cross buns. Their taste is irresistible, their texture is light and tender.

As mentioned in the recipe, the yeast dough is very sticky. I thought it was too doughy to handle at first and added an extra 2/3 cup flour to form a tighter ball of dough. This addition helped absorb some of the moisture in the dough and allowed it to pull away from the bowl so I could knead it into a smooth ball. It proofed perfectly.

After the first rise, I scaled 2-ounce pieces of dough and ended up with 21 buns. They baked up nice and plump in about 15 minutes and yielded a soft, golden brown crust that was studded with currants.

The frosting mixed up easily and was neither too dry nor too fluid. I used a small pastry tip to pipe the hallmark cross on each bun, which added just the right amount of sweetness to help round out the flavors.

These hot cross buns are a must-have for breakfast or brunch on Easter morning, although I’ll take them any day of the week.

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Comments

"Sorry, we're not baking hot cross buns this year." With the reduced staff to exercise social distancing while they work, my already small go-to bakery had to cut back some items. So I tried this recipe without running to the store for missing or had-to-come-by ingredients. I used golden raisins in place of currants, and in order to save my all-purpose flour (every store is low now) for cakes and cookies, I used 300g bread flour and 150g all-purpose flour. I had to make one more adjustment: since my electric oven comes with just two racks, I used the bottom rack for the cast-iron skillet and the second rack for all of the buns. I crammed 16 buns on my half-sheet pan and stuck them into the steamy oven. They baked just fine, touching each other like pull-apart dinner rolls. So tender, and lovely with a touch of cinnamon and sweetness, they were wonderful with or without icing.

Chiyo, these are gorgeous! I & # 8217m delighted you improv-ed your way to perfect hot crossed buns !! Happy Easter!


Recipe Summary

  • ¾ cup lukewarm milk, divided
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 3 ¼ cups all-purpose flour, divided, or more as needed
  • ¼ cup white sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ cup softened butter
  • 2 large eggs
  • ¾ cup golden raisins, chopped
  • 2 tablespoons marmalade orange
  • 1 egg white
  • 1 tablespoon milk
  • ⅓ cup confectioners' sugar
  • 1 ½ teaspoons milk

Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl let stand until foamy, about 5 minutes.

Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated stir in raisins and marmalade. Dough will be sticky.

Sprinkle remaining 1/4 cup flour onto work surface turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.

Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.

Deflate dough into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets cover with a light cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun brush buns with egg wash.

Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.

Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag knead the bag until combined. Snip off one corner of the bag pipe a cross into the scored lines on each bun.


Into a bowl, add in all the dry ingredientsFlour, salt, yeast, spice powder, and sugar.

Whisk them together, so that everything is evenly distributed in the flour.

In another bowl, add the milk, egg and softened unsalted butter.

Now combine the wet and dry ingredients using the rear of a wooden spoon.

It is less messy and so easy to blend the ingredients in this way.

Transfer the dough onto a clean work surface.

Knead the dough until we get a smooth dough.

If you are using a stand mixer then it will be so much easier for you to knead the dough.Use the dough hook attachment and start kneading at low speed and then increase the speed.

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In this recipe, I haven & # 8217t used any extra flour or any extra water while kneading.

While making bread, we dont need to be very precise on the measurements.but we should know the consisitency of our final dough.

At first, when we start to knead the dough, it will be very sticky to handle.But it will all come together in a few minutes of kneading.If your dough is still very sticky even after kneading for 4-5 minutes, you can add more flour, 1 tablespoon at a time. The consistency of our dough may differ according to the type of flour, or according to the size of egg we use etc.

So just knead the dough until you get a dough which is very soft and elastic..and which will not be sticky but still tacky to the touch.we can feel that resistance when we take back our finger after touching the surface of dough.


Hot Cross Buns

Hot Cross Buns are spiced rolls that are traditionally served on Good Friday. The buns are said to be a way of celebrating the end of Lent, and the cross is symbolic of Jesus & # 8217 crucifixion. Like most traditional recipes, the origins of these buns are a bit murky. There is some evidence that a similar style of roll existed in pre-Christian times, but Christianity absorbed the tradition as the religion grew. Regardless of the beginning of the story, I can tell you with 100% certainty how the story ends & # 8211 with me gobbling down a roll or twelve.

These buns are heavily spiced with many of my favorite baking ingredients & # 8211 cinnamon, allspice, cloves and nutmeg. Add in a citrus twist thanks to the orange and lemon zest, and you & # 8217ve got one heck of a delicious treat!

In the Georgian era of Britain, bakers would hire street callers to shout out their wares. That & # 8217s where the nursery rhyme comes from: Hot cross buns! Hot cross buns! One a penny, two a penny — Hot cross buns! If you have no daughters, Pray give them to your sons, But if you have none of these little elves, Then you must eat them all yourselves. We have a son, and while he helped me eat this batch of these buns, I definitely helped, too! Just slice open one of these buns, toast it lightly and then spread some butter on top. That & # 8217s how I roll. (Get it? Roll? As in bun? Haha. Dad joke right there!)

One last little tidbit. It is said that Hot Cross Buns can bring good luck. If you hang a bun in your kitchen, it will protect against kitchen fires as well as ensure that all batches of rolls will be perfectly baked. The roll is then replaced each year. I & # 8217m gonna try this out & # 8211 at least until Laura tells me to get rid of the stale (and perhaps moldy) bun hanging from our kitchen ceiling. Cheers, and happy baking!

Did you bake a batch of these Hot Cross Buns at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I & # 8217d love to see your version!


How to Make Traditional Hot Cross Buns for Easter

My opinions about buns are almost as strong as Sir Mix-a-Lot & aposs. When it comes to hot cross buns, I want them properly hot & # x2014 and that runs into an immediate difficulty with most American recipes. If you pipe a frosting cross on the baked buns, they have to be coolâ & # x20AC; & # x2122; and if you warm them up again, that frosting melts into a gloppy mess.

Chef John & aposs Hot Cross Buns gets it right, piping on a traditional mixture of flour and water before baking. I & aposll walk you through the recipe and offer my tips along the way so you can make the best hot cross buns.

What are Hot Cross Buns?

Hot cross buns are an Easter tradition going back to at least the 1500s & # x2014 and perhaps a few centuries before that, if the myths are true. Enriched with dairy that wasn & apost permitted in the Lenten diet, filled with fruit and spices, and marked with the sign of the cross, they & aposre so pleasurable to eat that Queen Elizabeth I felt the need for a rule that the buns could only be sold on two days out of the year, with an exemption for burials. To circumvent the law (rebellious bakers unite!), Everyone started baking them at home. It & aposs still worth doing, and still a remarkable pleasure.

How to Make Traditional Hot Cross Buns

It & aposs a sweet, soft, chewy yeast dough bun, enriched with milk, an egg, and a fair amount of sugar. I & aposve made the dough by hand, and also added the ingredients to my bread machine, and both methods worked well.

But, rum-soaked currants aren & apost my favorite add-in, and I played with the mixture of warm spices. You can flavor these buns with whatever combination of fruit and spice you like for my version, I replaced the currants with 2/3 cup Candied Citrus Peel. As the candied peel is already soft and pliable, I skipped the rum soak the recipe calls for. I like getting every scrap of money back that I can on fruit, and I find home-candied peel to have a brighter, fresher flavor than store-bought.

Notes: I don & apost dry the peel overnight I prefer the stickier, softer texture it has without that extra drying time. Once it has cooled to warm room temperature, you can add it to your dough. If you & aposve made it ahead and stashed it in your fridge or freezer, bring it to room temperature before incorporating it (you can even microwave it for 5 to 10 seconds at a time to warm it, if you & aposre like me and forget to take it out early enough).


Hot Cross Buns

These hot cross buns are sweet, lightly spiced and sooo fluffy! While it is traditional to make them for Good Friday, they are great all year round, whenever you are craving a nice treat. And if you believe in superstitions, share them with friends to strengthen your friendship for a whole year!

There’s nothing like fresh bread out of the oven! If you love baking bread, you will also like my Easter Dove Bread, Brioche Buns and Panettone.

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One a penny, two a penny,
Hot cross buns!

This sticky nursery rhyme inspired me to post this recipe for hot cross buns!

I’ve been perfecting them for the past year, and my kids gobble them down every time. But I finally got them perfect! Just the right amount of sweetness and spiced-ness, and also extra soft and fluffy.

A batch of hot cross buns fresh out of the oven with butter is what I call perfection!

I hope you enjoy them. Happy Good Friday!


Why Ree Drummond Delivers Hot Cross Buns to Her Friends on Good Friday

"And friends who gift one another with Hot Cross Buns every year are said to remain friends for life," Drummond noted alongside her recipe for hot cross buns.

With Good Friday and Easter fast approaching, many who observe the spring holidays are getting ready to bake up a stormâ & # x20AC; & # x2122; and if you & aposre Ree Drummond, to bake up a storm for your friends. More specifically, platters of hot cross buns with perfectly sweet icing.

In a recent blog post from Drummond on The Pioneer Woman about hot cross buns, the Pawhuska Princess shared more about the & quotdelicious Good Friday tradition. & quot

Along with her hot cross buns recipe, Drummond explained a bit more about the practice of delivering them to friends as a & quotmeaningful Easter treat. & Quot (And a delicious one too, if you ask us.) & QuotTo me, Hot Cross Buns are as synonymous. with Good Friday as scrambling around town to buy Easter Egg dye and synthetic blue grass. There & aposs so much legend and lore behind Hot Cross Buns, which date back to the old country. English folklore said that Hot Cross Buns baked on Good Friday would never spoil throughout the following year, & quot she wrote. & quotSome bakers believed that holding on to one Hot Cross Bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. Some sailors took Hot Cross Buns on their voyages to ensure their ships wouldn & apost sink. And friends who gift one another with Hot Cross Buns every year are said to remain friends for life, & quot she continued, adding that her mom used to make hot cross buns for her family.

& quotDeliver these to your friends and neighbors tomorrow. It & aposs a nice Easter tradition, and it & aposll keep you out of trouble, & quot Drummond concluded her post. & quotOh, and this is important: before eating a Hot Cross Bun, be sure to kiss it. & quot Read the full post and get the recipe here.

Mmmmm, we can almost smell that raisin-and-cinnamon goodness wafting out of our ovens. Too bad The Pioneer Woman isn’t planning a hot cross buns drop at our doorstep.


Spiked with almond extract. cherry bakewell hot cross buns. Photograph: Sam Swan

And now, the cherry bakewell hot cross bun. This recipe, from Feasting Is Fun, dances precariously on the line between “traditional” and “cavalier” the dough is spiked with almond extract, and studded with dried and glazed cherries, but they’re still more bun than bakewell. Yet they contain just enough mutations to turn a purist chip.


Hot Cross Buns

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain with fresh fruit (we loved them with the first strawberries of the season) or split, toasted, and spread with butter and jam.

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