There’s something undeniably comforting about the aroma of freshly baked hot cross buns wafting through the kitchen , a blend of warm spices, sweet fruit, and that signature glossy cross on top. Traditionally enjoyed during Easter, these soft, spiced buns have earned their place at the table all year round. Whether you’re continuing a family tradition or starting a new one, this recipe brings together everything you love about hot cross buns: a tender, fluffy crumb, the perfect balance of spice and sweetness, and a beautiful glaze that makes them just as delightful to look at as they are to eat.
Ready to bake your way into comfort? Let’s get started.
Hot Cross Buns
Serves 12
Ingredients
700ml all-purpose flour
170ml warm water (45 degrees Celcius)
60ml white sugar
1 large egg
1 large egg, separated, divided
45ml butter, softened
15ml active dry yeast
15ml instant powdered milk
1,8ml salt
170ml dried currants
5ml ground cinnamon
30ml water
120ml icing sugar
10ml milk
1,25ml vanilla extract
Method
- Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a mixing bowl and use a wooden spoon or dough tool on your electric mixer to bring the mixture together.
- Once the ingredients have formed a soft dough, knead the dough, add currants and cinnamon. Cover with a damp tea towel and leave in a warm area, about 1 hour.
- Punch down dough on a floured surface, cover, and let rest for 10 minutes.
- Shape into 12 even-sized balls and place in a greased 20x30cm pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven 190 degrees Celcius.
- Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make the piping glaze: Mix icing sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
- Serve and enjoy!
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