Hot Cross Buns
Delightful Hot Cross Buns with a sweet, spiced aroma and soft texture, perfect for holiday gatherings or a cozy breakfast.
Ingredients
For the Dough
- 1/2 cup dried cranberries or currants These add a lovely sweetness and chewy texture; feel free to use golden raisins for a twist.
- 3-3/4 cups all-purpose flour Essential for achieving a perfect dough; start with less and gradually add more as you mix.
- 3 tablespoons granulated sugar A touch of sweetness to balance the spices; you could substitute with brown sugar for a deeper flavor.
- 1 envelope Fleischmann’s® RapidRise Yeast (1/4-ounce) For that all-important rise, always check the expiry date for maximum potency.
- 1 teaspoon kosher salt Enhances all the flavors; do not skip this!
- 1/4 teaspoon ground cinnamon The warm spice that defines Hot Cross Buns; fresh ground cinnamon is best for maximum flavor.
- 1/2 cup milk Choose whole or 2% for richness; warming the milk before mixing helps activate the yeast.
- 1/4 cup water Just warm enough to bloom that yeast; aim for 120° to 130°F.
- 1/4 cup butter This gives the buns a soft texture; I recommend unsalted to better control your recipes' overall saltiness.
- 2 large eggs Provide structure and richness; room temperature is best.
- 1 large egg white, lightly beaten This is a lovely brush for the tops before baking, giving a golden finish.
For the Icing
- 3/4 cup powdered sugar Essential for a sweet glaze that dries clear; use finely sifted for the smoothest icing.
- 1/2 teaspoon pure vanilla extract Adds another layer of flavor to the icing; keep it natural for the best taste.
- 2-3 tablespoons heavy cream This creates a luscious consistency in your icing; adjust based on your preference.
Instructions
Preparation
- Place the dried cranberries in a small bowl and cover them with boiling water to plump. Set aside.
- In a stand mixer, combine 1 cup of flour, sugar, undissolved yeast, salt, and cinnamon.
- Heat the milk, water, and butter in a microwave-safe bowl until pleasantly warm.
- Pour the warm mixture into the flour blend and mix together. Add the eggs and the now plump cranberries.
- Mix in enough remaining flour until you have a soft dough (typically around 3-1/2 cups in total).
- Switch to a dough hook and knead for 4-6 minutes until the dough is soft and elastic.
- Cover the dough with a clean dish towel and let it rest for 10 minutes.
Baking
- Line your baking sheet with parchment paper and lightly spray with nonstick spray.
- Divide the dough into 12 equal pieces and shape into balls, placing them 3 inches apart on the baking sheet.
- Cover and let rise in a warm, draft-free spot until doubled in size, approximately 35 to 50 minutes.
- Preheat your oven to 375°F. Make a shallow cross on each bun and brush with the beaten egg white.
- Bake for about 15-18 minutes until golden brown. Allow cooling.
Icing
- Blend the powdered sugar, vanilla, and cream until smooth. Pipe the icing onto the buns in a cross shape.
Notes
Store any leftover buns in an airtight container for up to three days, or freeze them for longer storage. Add chopped nuts or spices like nutmeg for variations.