These are a delicious and beautiful addition to any brunch or Easter table!
What Are Hot Cross Buns Made Of?
It’s a lot like the beginning steps of ayeast dinner roll.
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But if you’re a new baker, we’ve written this recipe with you in mind.
Step 2: Start the yeast doughwith some sugar and the yeast and warm milk.
Then, add the bread flour, spices, remaining milk, butter, sugar, and orange zest.
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Work this over with the stand mixer until the dough is formed.
Fold the dough into thirds and turn it to fully incorporate the fruit into the hot cross buns dough.
Step 4: Let the dough restand rise until the dough has doubled.
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This should take about 1 1/2 to 2 hours.
Step 4: Punch down and dividethe dough into 15 individual pieces.
This way, you won’t have some buns overcooked and others undercooked.
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Place the dough balls in a prepared baking dish.
Step 5: Let rise again.More rising time gives the hot cross buns time to expand.
This is what helps create airy, bouncy rolls.
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This will sink slightly into the buns as they bake.
Step 7: Bake.These buns don’t take long to bake, just about 20 to 25 minutes.
Step 8:Apply an apricot glaze.
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This adds a hint of extra fruit flavor and gives the buns more gloss.
What Are the White Lines on Hot Cross Buns?
Traditionally, those white lines represent the crucifix, a representation of the cross with Jesus on it.
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The flour cross is considered the classic way to make the crosses on hot cross buns.
It doesn’t have much flavor and is applied before the buns are baked.
It sinks into the dough slightly and leaves more of an impression on top.
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This icing is usually made with powdered sugar and water, milk, or orange juice.
They can, of course, be eaten any time of the year.
Usually, they’re toasted and served with butter and jam.
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Sweeter hot cross buns may be enjoyed as an after-dinner treat or a sweet brunch addition.
More Easter Recipes
Looking for some other classic Easter treats and recipes?
Cover with plastic wrap and microwave on HIGH for 60 to 90 seconds, or until plump.
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Then, without removing the plastic wrap, let stand 10 minutes.
Drain thoroughly and set aside while you prepare the dough.
Bloom yeast:
Place the yeast and 1 teaspoon sugar in a small bowl and set aside.
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In a small saucepan set over medium heat, warm the milk until it reaches 108 to 110F.
Mix on low speed until combined.
(TIP:Place a clean tea towel over the mixer to prevent splashing.)
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Scrape down the sides and bottom of the bowl, making sure all the ingredients are incorporated.
Add the foamy yeast mixture and mix on low to combine.
Add the remaining 1 3/4 cups flour and mix on low speed until completely combined, about 2 minutes.
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Scrape down the sides and bottom of the bowl once more.
The dough will look shaggy and wet.
Knead dough in stand mixer:
Switch to the dough hook attachment on the stand mixer.
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Turn the mixer to medium-low speed and knead for 8 to 10 minutes.
Sprinkle the drained fruit over the surface of the dough.
Then knead the dough by hand until the fruit is evenly distributed, re-flouring your surface as needed.
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The dough will feel sticky.
Punch the dough down to deflate, tightly cover with plastic wrap, then place in the refrigerator overnight.
When ready to bake, punch dough down again and continue recipe instructions.
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Punch down the dough to deflate.
Divide the dough into 15 equal pieces.
Then shape each piece of dough into a smooth ball.
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Meanwhile, preheat the oven to 400F.
In a small bowl, combine 1/2 cup flour and 5 tablespoons of water and whisk to combine.
Add the flour paste to a piping bag or zip-top bag.
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Snip the end of the bag to create a small opening.
Cover the buns lightly with foil if the buns begin to brown too quickly.
Brush with apricot glaze:
During the last few minutes of baking, prepare the apricot glaze.
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water and stir until smooth.
Brush the glaze onto the warm buns.
Buns are best enjoyed warm from the oven or the same day they are baked.
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Store leftovers in an airtight container at room temperature for 2 to 3 days.
