Description
These Hot Cross Buns are a delightful treat with a blend of warm spices and sweet currants. Perfect for sharing at gatherings, they’re easy to make and beautifully fluffy for any occasion.
Ingredients
Scale
- 2 cups dried currants
- 1 tbsp. active dry yeast
- 1/2 cup plus 1 tsp. granulated sugar
- 1 1/2 cups warm whole milk
- 4 1/4 cups all-purpose flour, sifted
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 6 tbsp. unsalted butter, melted
- 1 large egg, room temperature
- 1 tbsp. grated orange zest
- 6 tbsp. all-purpose flour
- 6 tbsp. hot boiling water
- 3 tbsp. granulated sugar
- 3 tbsp. water
Instructions
- Soak the dried currants in hot water for 15 minutes, then drain and set aside.
- In a stand mixer bowl, combine yeast, 1 teaspoon sugar, and warm milk. Let it foam for 5 minutes.
- Mix in sifted flour, cinnamon, cloves, nutmeg, and remaining sugar on low speed for 1 minute. Then add butter, egg, orange zest, and currants, mixing on low for 2 minutes and medium for 5 minutes. Transfer dough to a greased bowl and let it rise in a warm place for 1.5 hours or until doubled in size.
- Preheat the oven to 350°F and line a baking sheet with parchment paper, spraying with nonstick spray.
- Dust a work surface with flour, dump the dough, and divide it into 15 equal pieces. Shape each piece into a ball and place on the prepared sheet. Cover and let rise for 30 minutes.
- Prepare the cross topping ingredients and place in a Ziploc bag. After the buns rise, pipe crosses on them.
- Bake for 30-35 minutes until lightly browned.
- To make the glaze, combine the ingredients in a saucepan, bring to a boil, and stir until sugar dissolves. Once the buns are baked, brush them with the glaze and serve warm or at room temperature.
Notes
For extra flavor, let the glazed buns cool slightly before serving.
Store any leftovers in an airtight container to maintain freshness.
Feel free to add icing sugar to the glaze for a sweeter finish.
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg