Hot Cross Buns (Print Version)
# Ingredients:
→ Bun Dough
01 -
1 large egg
02 -
4 teaspoons active dried yeast
03 -
½ cup plus 1 tablespoon light brown sugar
04 -
1 tablespoon mixed spice or pumpkin pie spice
05 -
4 cups bread flour or plain flour
06 -
½ cup warm water
07 -
1 teaspoon salt
08 -
1 teaspoon vanilla extract
09 -
½ cup warm milk
10 -
⅓ cup (75g) butter, melted
11 -
1 cup sultanas or mixed dried fruit
12 -
1 tablespoon cinnamon
→ For the Crosses
13 -
2 tablespoons water
14 -
¼ cup flour
→ For the Glaze
15 -
1 tablespoon maple syrup
16 -
1 tablespoon water
# Instructions:
01 -
Mix together ½ cup of warm water, ½ cup of warm milk, 1 tablespoon brown sugar, and the yeast in your stand mixer’s bowl or a big mixing bowl. Let it rest for about 2 minutes so the yeast can bloom. You’re aiming for the liquid to be cozy-warm, around 110°F (it shouldn’t feel too hot, or you’ll kill the yeast). When it looks bubbly and frothy, stir it gently to combine. Add 2 cups of flour to this, stir well, cover it up, and leave it for about 30 minutes to create your dough starter.
02 -
While that starter is doing its thing, mix the butter (already melted) with the leftover brown sugar in a separate bowl. Stir until smooth, then whisk in the egg. Toss in the salt, cinnamon, mixed spice (or pumpkin pie spice), vanilla extract, and dried fruit (or whatever you prefer as an alternative—chocolate chips are a fun option!). Once everything’s stirred together evenly, this blend will bring the tasty, spiced character to your dough.
03 -
Once that 30-minute timer’s up, grab your flavor mixture and combine it with the yeast starter. Add the rest of the flour a bit at a time until it all comes together into a dough ball. If it’s sticky, toss in a bit more flour, or if it’s dry, sprinkle in a little water. Knead it on a countertop dusted lightly with flour for about 10 minutes (5-7 minutes works if you're using a stand mixer). Push the dough forward with your palm, fold it, turn it, and repeat until it’s smooth and stretchy. If it springs back after pressing lightly, it’s ready.
04 -
Slice the dough into 4 equal parts, then split each of those into 3 pieces for 12 buns total. Roll every portion into a ball by pulling the edges under and pinching them closed at the bottom. Plop them into a greased baking pan, leaving just under an inch of wiggle room between each. Cover them with a towel, plastic wrap, or similar, then let them sit somewhere warm for 30-60 minutes until they puff up nicely and nearly double in size.
05 -
When the buns are almost done rising, make the paste for the crosses by mixing flour and water together into a smooth, thick consistency. Pop it into a piping or sandwich bag, cutting the corner tip when needed. Preheat your oven to 425°F (220°C) roughly 20 minutes before baking. Once risen, pipe straight lines across the buns, first one direction, then the other, to outline the traditional crosses. Slide the buns into the oven and bake for 15-20 minutes, watching till they're golden on top and baked through.
06 -
Blend the maple syrup and water, then gently heat it up while the buns bake. Once they're out of the oven, brush those tops thoroughly with the warm glaze while they’re hot. The finish will look shiny and have just the right touch of sweetness. Cool the buns for a bit on a wire rack after glazing, but they’re absolutely best enjoyed warm with butter or on their own.
# Notes:
01 -
These sweet spiced buns are a classic for Easter but make a delightful treat any time of year.
02 -
They taste best fresh, but you can store them in an airtight container for two days. Or freeze them for up to three months!
03 -
Switch things up and try swapping dried fruit with chocolate chips, dried cranberries, or pieces of dried apricots.