Hot Cross Buns

Prep Time: 10 minutes | Cook Time: 15 minutes

dozen

INGREDIENTS

  • Hot Cross Buns
  • 1 cup whole milk, warm
  • 1 packet yeast (Or 2 1/4 tsp)
  • 2 tbs sugar
  • 3 cups flour (May need up to another half cup)
  • 3 tbs butter, room temperature
  • 2 eggs, for different uses
  • 1/2 cup raisins or dried currants (Or a mix of the two)
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp orange zest
  • Simple Icing
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbs milk

Instructions

In a small bowl or measuring cup, dissolve yeast in warm milk. Set aside for 5 minutes, or until frothy.

In a large mixing bowl, combine one of the eggs with the butter, sugar, salt, spices, zest, the yeast mixture, and half of the flour. Beat on medium until smooth.

Stir in raisins and work in the remaining flour until a soft, sticky dough is formed.

Turn onto a floured surface and knead until the dough is smooth and elastic, should take about 8 to 10 minutes. Transfer to a lightly greased bowl, turning to coat, then cover and let rise in a warm place until doubled.

Punch down the dough then turn out onto a lightly floured surface, then divide and shape into 12 balls.

If you don't mind pulling them apart, place about 1 inch apart from each other on your lightly greased baking sheet. To keep them separate, place about 2 inches apart from each other. Cover again and let rise until doubled, another half hour or so.

Preheat the oven to 375 F.

Score each ball using a sharp knife to cut small crosses on the top. Whisk together the remaining egg yolk and about 1 tbs and brush this mixture over the buns.

Bake until golden brown, about 15 to 20 minutes. Remove from pan to let cool on a wire rack.

To make the icing, begin by combining the powdered sugar and vanilla extract. Add just enough milk to reach the desired consistency. Pipe a cross on the buns over the scored mark. If you don't mind the icing running a little, you can pipe over moderately warm buns.

Notes