Description
Delicious homemade Hot Cross Buns featuring a soft, spiced dough filled with dried currants and finished with a shiny egg wash and sweet vanilla glaze. Perfect for Easter or any cozy breakfast occasion, these buns are tender, slightly sweet, and bursting with warm spices like cinnamon, allspice, nutmeg, and cardamom.
Ingredients
Scale
Dough Ingredients
- 3/4 cup warm water
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 2 tablespoons dry instant milk powder
- 1 teaspoon salt
- 1/4 cup butter (mostly melted, about half a stick)
- 2 large eggs
- 3 1/2 cups all-purpose flour (or more as needed)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon cardamom (optional)
- 3/4 cup dried currants
Egg Wash and Glaze
- 1 egg (divided yolk and white)
- 1 tablespoon water
- 2 1/2 to 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (or more as needed)
Instructions
- Activate Yeast: Add warm water to a large bowl or stand mixer (warm but not hot, about bathwater temperature). Sprinkle with 1 tablespoon yeast and 1/4 cup sugar, stir, then let it sit for 5 minutes until bubbly, indicating the yeast is active.
- Add Dry Ingredients: Stir in dry instant milk powder and salt into the yeast mixture.
- Incorporate Butter: Melt butter partially, leaving some lumps, then add it to the mixture.
- Add Eggs: Add the 2 large eggs and mix gently to combine.
- Add Flour: Add 1 cup flour at a time, switching to a dough hook if using a mixer, and combine well after each addition.
- Knead Dough: Continue adding flour and kneading for 7-8 minutes until the dough is smooth, elastic, and slightly sticky but workable.
- First Rise: Spray a large bowl with nonstick spray. Place the dough in the bowl, coating it with oil, cover with a tea towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Prepare Spice Mixture: In a small bowl, mix 3 tablespoons sugar with cinnamon, allspice, nutmeg, and cardamom.
- Incorporate Currants and Spices: Punch down dough onto a floured surface. Pat out dough, sprinkle with 1 tablespoon spice mixture and one-third of the currants. Fold dough over and pat out again. Repeat this process two more times.
- Shape Buns: Line a baking sheet with a Silpat or parchment paper. Divide dough into 12 equal pieces, pinch each into a ball, and place pinched side down on tray.
- Second Rise: Let buns rise again for 30-45 minutes until doubled in size.
- Preheat Oven: Preheat oven to 400°F during the last 15 minutes of rising.
- Prepare Egg Wash: Separate the reserved egg; whisk the yolk with 1 tablespoon water. Brush buns with this egg wash for a shiny, golden crust.
- Bake: Bake buns at 400°F for 19-20 minutes until tops and bottoms are golden brown.
- Cool: Remove buns to a cooling rack to cool completely before frosting.
- Make Frosting: Beat the reserved egg white using a mixer. Gradually add powdered sugar (1/2 cup at a time), beating well, then add vanilla and milk as needed. Beat on high until frosting is glossy and thick, adjusting powdered sugar to get a frosting that holds its shape.
- Decorate: Transfer frosting into a ziplock bag, snip the corner, pipe crosses on each bun.
- Serve: Enjoy your freshly baked hot cross buns!
Notes
- Ensure water for yeast activation is warm but not hot to avoid killing the yeast.
- Kneading time is important to develop gluten for a soft, elastic dough.
- Letting the dough rise twice results in fluffier buns.
- The spice blend is optional but adds traditional warm flavors.
- Cool the buns completely before adding frosting to prevent it from melting.
- You can substitute currants with raisins or dried cranberries if preferred.
- Use room temperature ingredients to facilitate yeast fermentation.
