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Hot Cross Buns

Yields1 Serving

Hot Cross Buns

 2 tsp active dry or instant yeast
 1/4 cup warm water
 1/3 cup sugar
 1 cup milk, warmed
 4 cups unbleached all-purpose flour, plus extra as needed
 1/4 cup butter, softened
 1 large egg
 grated zest of an orange
 2 tsp cinnamon
 1 tsp salt
 3/4 cup currants or raisins
 Gloss + Paste:
 1 egg, lightly beaten
 1/4 cup all-purpose flour
 1/4 cup water
1

In a large bowl, dissolve the yeast in 1/4 cup warm water. (If you're worried about its age, let it sit - if it doesn't get foamy, you may need new yeast!) Add the milk and about 3 1/2 cups of the flour along with the sugar, the butter, egg, orange zest, cinnamon and salt. Stir or knead with the hook attachment of your stand mixer until you have a soft, sticky dough. Add the remaining flour, if you need it-the dough should be soft and tacky, but not overly sticky. Cover the bowl and leave it for an hour or so, until it has doubled in size.

2

Turn the dough out onto the countertop, spread it out a bit and sprinkle with the currants. Fold the dough over itself and knead a few times to incorporate the currants into the dough. Divide the dough into 12 pieces and shape each into a rough ball. Place on a parchment-lined baking sheet or into a 9x13-inch baking pan, cover and set aside for another hour.

3

When you're ready to bake, preheat the oven to 375F. Brush the buns with some beaten egg, and in a small dish, stir together the flour and water to make a smooth paste. Spoon into a small zip-lock bag, seal and snip off one corner; squeeze over the buns to make crosses. Bake for about 20 minutes, until deep golden. Serve warm. Makes 1 dozen hot cross buns.