Name: British Hot Cross Buns
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Milk - ½ cup; All-purpose flour - ½ cup; Active dry yeast - 2 ½ teaspoons; All-purpose flour - 1 ⅔ cups; White sugar - ⅓ cup; Salt - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Ground cloves - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Unsalted butter, softened, cut into pieces - ¼ cup; Egg - 1; Dried currants - ⅔ cup; Diced candied citron - ¼ cup; White sugar - 2 tablespoons; Water - 1 tablespoon; Confectioners' sugar - ⅔ cup; Water - 2 teaspoons

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - British Hot Cross Buns

1. Milk - ½ cup

2. All-purpose flour - ½ cup

3. Active dry yeast - 2 ½ teaspoons

4. All-purpose flour - 1 ⅔ cups

5. White sugar - ⅓ cup

6. Salt - ½ teaspoon

7. Ground cinnamon - ¼ teaspoon

8. Ground cloves - ¼ teaspoon

9. Ground ginger - ¼ teaspoon

10. Ground nutmeg - ¼ teaspoon

11. Unsalted butter, softened, cut into pieces - ¼ cup

12. Egg - 1

13. Dried currants - ⅔ cup

14. Diced candied citron - ¼ cup

15. White sugar - 2 tablespoons

16. Water - 1 tablespoon

17. Confectioners' sugar - ⅔ cup

18. Water - 2 teaspoons

How to cook deliciously - British Hot Cross Buns

1. Stage

Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.

2. Stage

Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.

3. Stage

Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.

4. Stage

Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.

5. Stage

Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.

6. Stage

Preheat oven to 375 degrees F (190 degrees C).

7. Stage

Bake buns in the preheated oven until deep golden brown, about 15 minutes.

8. Stage

Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.

9. Stage

Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.