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Hot Cross Buns

Yields12 Servings

Hot Cross Buns

 2 tsp active dry or instant yeast
 1/4 cup warm water
 1/3 cup sugar
 1 cup milk, warmed (any kind-oat, dairy, yellow pea, nut)
 3 1/2-4 cups unbleached all-purpose flour, plus extra as needed
 1/4 cup butter, softened (or canola oil)
 1 large egg
 grated zest of an orange
 2 tsp cinnamon
 1 tsp salt
 1 cup currants or raisins
 3 Tbsp all-purpose flour
 3 Tbsp water
 1 Tbsp butter
 1 Tbsp honey

In a large bowl, sprinkle the yeast over the warm water, along with a pinch of the sugar. Add the milk and about 3 1/2 cups of flour along with the butter, egg, orange zest, cinnamon and salt. Stir or knead with the hook attachment of your stand mixer until well blneded. Add the remaining flour, if you need it, and knead until it’s soft and sticky (but not so sticky that you’d have to scrape it off your hands). Knead in the currants or raisins, cover the bowl and leave it for an hour or so, until it has doubled in size.


Divide the dough into 12 pieces and shape each into a ball. Place on a parchment-lined baking sheet or into a parchment-lined 9x13-inch baking pan, cover with a tea towel and set aside for another hour.


When you're ready to bake, preheat the oven to 350F. Put the flour and water into a small ziplock bag and knead to make a smooth paste. Snip off one corner and squeeze over the buns to make crosses. Bake for 20-25 minutes, until deep golden. In a small dish, melt the butter and honey and brush over the buns while they’re still very warm.


Makes 1 dozen hot cross buns.

Nutrition Facts

Servings 0