Hot Cross Buns

These hot cross buns have to be the best thing I have ever baked. I try to freeze a few for my future self but to be honest they usually get devoured within a few days. Alrighty, so let us start on how to re create these beautiful delicious buns.

I recommend cutting up ingredients and grating the orange peel before starting. This will make it easier for you as it all comes together pretty quick.

Also, feel free to adjust the spices or additions in your buns. You can add chopped dried apricot, candied citrus peel, pecans or walnuts.

In a stand mixer with a dough hook attachment, mix dry ingredients together (flour, yeast, cinnamon, and salt). In a different bowl mix the wet ingredients together (oil, water, sugar, and milk).

* Each strip of yeast contains 3 packages. Each package contains 2 1/4 tsp of yeast.

Turn stand mixer on medium speed and slowly add the wet ingredients to the dry ingredients. Add the eggs in one at a time mixing in between additions. Once they are fully incorporated then you can add the dried fruit, diced apple, peel, and zest. Continue to mix for about 5 min. until the dough is shiny and can pull away from the sides of the bowl.

Lightly butter a large bowl and place the dough in it. Loosely cover the bowl with plastic wrap and place it in a warm draft free place. Allow to rise until doubled in size, about 90 min.

Once dough has risen, remove plastic wrap and punch dough down in the bowl to release the air produced by the yeast. Turn dough onto lightly floured counter top and let it rest for 10 min.

Just look at that dough...

While waiting you can prepare the pan/pans for the buns to go into. I have used two 8x8-inch square pans or you can use a 9x13-inch rectangular baking pan. Honestly when I first made this recipe I had put them into two 9-inch cake pans because that is all I had.

When resting time is over, divide the dough into 12 equal pieces. Take each piece of dough and roll it loosely into a ball with no seams. Place the balls evenly spaced into the prepared pans and loosely cover with plastic wrap. Place the pan in a warm draft free place and let the buns rise until doubled in size again, about 1 hr.

Once buns have finished rising, remove the plastic wrap. Preheat oven to 350˚F. While oven is preheating, make an egg wash by combining the egg and water in a small bowl using a fork to whisk them until frothy. Using a pastry brush coat the top of each bun.

If you are adding the flour cross onto the bun, mix the flour and water into a bowl and spoon into a piping bag or zip lock bag. Snip a small corner piece off. Pipe a line down the center of each row of buns then repeat again in the other direction to create crosses.

Bake the buns for 20 minutes or until they are a nice golden brown. You can check the doneness by placing a wooden skewer in the center, when removing the skewer it should come out clean with no dough. When they are done, take out and let cool.

Optional step but I personally recommend. After letting buns cool for a moment I use a pastry brush to lightly cover the top of the buns with maple syrup.

Once cooled, if you want to make the crosses with frosting you can mix 1 cup icing sugar, 2 tbsp heavy cream, and 1 tbsp pure vanilla in a bowl. Spoon into a pipping bag or a small zip lock bag then snip the corner at one end. Pipe a line down the center of each row of buns then repeat again in the other direction to create crosses.

You can then cut the buns apart and store in an air tight container for up to a week. If freezing, let buns cool completely before tightly wrapping each bun in plastic wrap. You can freeze for up to 3 months.

They are very good toasted under the broiler and then topped with butter.

Hot Cross Bun Recipe:

Ingredients:

Buns:

3 ½ cups of all-purpose flour

2 packages instant rise yeast

1 ½ tsp ground cinnamon

½ tsp salt

½ cup vegetable oil

½ cup water

1/3 cup granulated sugar

1/4 cup whole milk

3 eggs, at room temperature

1 cup sultana golden raisins

¾ cup cranberries

zest of 1 orange

1 granny smith apple pealed and diced

Egg wash glaze:

1 egg & 1 tbsp water for egg wash

Finishing touch:

2 tbsp of maple syrup glaze used with pastry brush when out of oven

Cross:

½ cup of all purpose flour

6-8 tbsp of water

Directions:

1. In a stand mixer fitted with a dough hook attachment, combine the flour, yeast, cinnamon, and salt.

2. In a different bowl whisk together the oil, water, sugar, and milk.

3. Turn stand mixer to medium and slowly add the liquid ingredients to the dry ingredients while the machine is running.

4. Add the eggs one at a time mixing in between additions. Once they are fully incorporated you can add the dried fruit, peel and zest. Continue mixing for about 5 minutes until the dough is shiny and smooth.

5. Lightly butter a large bowl and place the dough in it. Loosely cover the bowl with plastic wrap and place it in a warm, draft free place. Allow the dough to rise until it has doubled in size, about 90 min.

6. Once the dough has fully risen, remove the plastic wrap and punch the dough down in the bowl to release the air produced by the yeast. Turn the dough out onto a lightly floured work surface and allow it to rest for about 10 min.

7. While waiting prepare the pan/pans for the buns to go into. Lightly butter and line with parchment paper. I have used two 8x8-inch square pans or you can use a 9x13-inch rectangular baking pan.

8. Divide the dough into twelve equal pieces. Take each piece of dough and roll it into a ball.

9. Place the 12 balls evenly spaced in the prepare pans and loosely cover with plastic wrap. Place the pan in a warm, draft free spot and allow the buns to rise until doubled in size, about 1 hr.

10. Once the buns have finished rising, remove the plastic wrap.

11. Preheat the oven to 375˚F

12. Make an egg wash by combining the egg and water in a small bowl using a fork to whisk them until frothy. Using a pastry brush coat the top of each bun with the egg wash.

13. If you are adding the flour cross onto the bun, mix the flour and water in a bowl. Spoon into a piping bag or zip lock bag. Snip off a small piece at the corner. Pipe a line down the center of each row of buns then repeat in the other direction to create crosses.

14. Bake the buns for 20 min or until they are a golden brown. Once they are done take the buns out and let cool.

OPTIONAL: When you take the buns out, let them cool for a moment and then using a pastry brush lightly cover the top of them with maple syrup for that extra glaze.