These deliciously fluffy, spiced Hot Cross Buns are so good. Make them by hand or use a mixer. This recipe makes 12 buns. Serving size: 1 bun
Prep Time15 minutesmins
Cook Time18 minutesmins
Proofing1 hourhr30 minutesmins
Course: bread, Breakfast, Dessert, dinner
Cuisine: American, British
Keyword: homemade hot cross buns, hot cross buns
Servings: 12servings
Author: Hani
Ingredients
Yeast Sponge
1 1/4cupwarm milk ( 312 ml)
2¼ to 2½tspdry yeast
1tspflour
1/2tsphoney or sugar
Dough
2cupsall-purpose flour (280grams)
2cupsbread flour (280grams)
1/3cupbrown sugar (72grams) or granulated (65grams)
1/4tspsalt
3/4tspcinnamon
1/2tspcardamom (optional)
1tbsplemon or orange zest (one lemon/orange)
1large egg
1/2tspVanilla Extract
4tbspmelted butter (60grams)
1cupdry cranberries or use currants, raisins or sultanas
1/4cupcandied ginger, if you can't find candied one use crystalized, finely chopped (optional)
Glaze for Hot Cross Buns
1/4cupapricot marmalade
2tbspwater
Flour Cross Batter
5tbsporange juice or water
1/2cupflour (72grams)
2tspsugar
Instructions
Sponge
In a bowl of your mixer, whisk together warm milk (312ml), dry yeast (2¼ teaspoon), sugar (1/2 teaspoon), and flour (1 teaspoon). Set aside for 5 minutes, until bubbly.
Yeast Dough
Into the bowl with the sponge, add flour (4 cups, 560 grams), brown sugar ( 1/3cup, 72grams), ground cinnamon (1 teaspoon), cardamom (1/2 teaspoon), salt (1/4 teaspoon), orange zest (1 tablespoon), one egg, Vanilla Extract (1/2 teaspoon) melted butter (4 tablespoons, 60grams). Stir with a wooden spoon until combined. Then add dried cranberries (1 cup 130 grams), and chopped crystallized ginger (1/4 cup, 40 grams). Stir until combined.
Knead the Dough
You can use a stand mixer fitted with a hook attachment or make the dough by hand.By Hand: Turn the dough onto a lightly floured work surface and knead until smooth. Oil your hand to prevent dough from sticking.With a Mixer: Secure the bowl with dough onto the stand mixer. Using a hook attachment, knead the dough until smooth, about 8-10 minutes. If the dough is sticky, add more flour - a tablespoon or a little more. This dough will not completely separate from the walls of the bowl. It should be soft and slightly sticky. Turn the kneaded dough onto the work surface. Form a ball.
First Proof
Transfer a ball of dough into a greased bowl. Cover with a greased food wrap. Let rise in a warm place for an hour, until well risen.
Punch the Dough
Make a fist and gently punch the dough to remove the air. Shape the dough into a wide log. Cut into 12 even pieces.
Shape Buns
Shape buns, pinch dough together and use the palm of your hand to shape each peace into a ball.
Second Proof
Line a 9x13 inch pan with parchment, and leave some overhang on the longer sides of the pan. Place buns into the pan. Cover the pan with a damp kitchen towel or greased food wrap. Let buns rise in a warm place for a minimum of 45 minutes and up to 90 minutes.
Flour Batter for Crosses
Whisk flour (1/2 cup, 72 grams), orange juice or water (5 tablespoons), and sugar (2 teaspoons, until combined and smooth.Pour batter into a piping bag or a Ziploc bag. Cut a small opening with scissors.Pipe straight lines across the middle of risen buns in one direction and then opposite direction so it forms a cross pattern.
Bake
Preheat oven to 350F/180C, and bake buns for 18-20 minutes, until golden brown on the top. Use a foil dome if they are browning too quickly.Remove from the oven and transfer baked buns onto a cooling rack - use the parchment overhang to lift buns from the pan.
Glaze
While the buns are in the oven, prepare the glaze. Heat apricot marmalade (1/4 cup) with water ( 3 tablespoons). Bring to a boil and simmer for 2 minutes—strain to remove any lumps.Immediately brush hot buns with apricot glaze, let cool
Notes
How long do Hot Cross Buns Last? Store at room temperature in an airtight container. They last for three days. Avoid storing them in the fridge; it dries them out.
Can I freeze buns for later? Buns can be frozen for three months.
For troubleshooting and tips check the blog post section SUCCESS TIPS FOR BEST HOT CROSS