Hot Cross Buns
These hot cross buns are soft, sweet, and filled with dried fruits, making them a delightful treat for any time of year.
Equipment
- mixing bowl
- dough hook
- whisk
- baking dish
- oven
Ingredients
- ½ cup whole milk warm (110°F)
- 2 ¼ tsp active dry yeast
- ½ tbsp granulated sugar
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 3 large eggs room temperature
- 2.5 cups all-purpose flour
- ½ cup unsalted butter room temperature
- ¼ tsp salt
- 1 tbsp orange zest
- ¼ cup Bacardi Rum or hot water for soaking dried fruits
- ¼ cup dried blueberries
- ¼ cup dried cranberries
- ¼ cup white chocolate chips
- 1 egg yolk Egg Wash
- 1 tbsp water
- 1 cup powdered sugar for glaze
- 1 egg white Powdered Sugar Glaze or 2 tbsp pasteurized egg whites
- 1 tsp lemon juice optional
- 1 tsp ground cinnamon for Hot Cross Spice mix
- ¼ tsp ground cloves optional
- ¼ tsp ground nutmeg optional
Instructions
- Warm the milk to 100°F, dissolve yeast and sugar in it, and let sit until foamy.
- Whisk together eggs, sugar, and vanilla in a bowl, then add the yeast mixture.
- Gradually mix in flour and spices until chunky, then knead with a dough hook for 10-15 minutes.
- Incorporate butter and salt, then add soaked fruits, orange zest, and white chocolate, kneading for 3-5 minutes.
- Transfer dough to an oiled bowl, cover, and let rise for about 2 hours until doubled.
- Prepare egg wash by whisking egg yolk and water.
- Divide dough into 12 pieces, shape into balls, and place in a greased dish to rise for 1-1.5 hours.
- Brush with egg wash, preheat oven to 350°F, and bake for 20-25 minutes until golden.
- Whip egg white, powdered sugar, and lemon juice for glaze, then pipe crosses on cooled buns.
Notes
Ensure yeast is fresh; if not foamy after proofing, discard and start over. Dough will be sticky; oil hands and surface for easier handling. If dough is too runny, add flour gradually until it reaches the desired consistency.