Hot Cross Buns
These are the softest and most fluffy hot cross buns I've ever tasted. They take a little time, but they're easy to make and well worth the effort!
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Servings: 12 buns
Calories: 354kcal
Ingredients
For the buns
- 1 cup dried fruit raisins, currants, cherries, apples, etc
- 1/4 cup rum
- 1 1/4 cups milk
- 2 teaspoons yeast
- 2 eggs
- 1 egg yolk
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 4 1/2 cups flour
- 6 tablespoons unsalted butter
For the glaze
- 1 egg white
- 1 tablespoon water
For the icing
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 4 teaspoons milk
- pinch of salt
Instructions
- Chop any dried fruit larger than a raisin. Add to small pot with rum and simmer five minutes. Remove from heat and let cool.1 cup dried fruit, 1/4 cup rum
- Add room temperature milk to mixing bowl along with yeast, eggs and yolk, brown sugar, cinnamon, cloves, allspice, nutmeg, salt, and baking powder. Mix until eggs are fully incorporated.1 1/4 cups milk, 2 teaspoons yeast, 2 eggs, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1 1/2 teaspoons salt, 1 tablespoon baking powder, 1 egg yolk
- Add two cups flour and mix thoroughly, then add room temperature butter, and mix until absorbed.4 1/2 cups flour, 6 tablespoons unsalted butter
- Add remaining flour, and knead 5-10 minutes, then mix in the dried fruit and any remaining liquid from that pot.
- Cover bowl let rise for an hour.
- Divide into 12 equal pieces and gently shape into balls. Place into greased pan, and cover with a towel to rise for an hour.
- Preheat oven to 375 degrees.
- Whisk together egg white with water and brush over rolls.1 egg white, 1 tablespoon water
- Bake hot cross buns at 375 degrees for 20 minutes, until lightly browned. Remove from the oven and let cool.
- Mix together the powdered sugar, vanilla, salt, and milk with a fork to make a thick almost paste, and place into a pastry bag.1 cup powdered sugar, 1/4 teaspoon vanilla, pinch of salt, 4 teaspoons milk
- Snip off small corner, and pipe a cross onto each fully cooled hot cross bun. Serve immediately.
- Store leftovers in a single layer in a tightly sealed container for up to two days.
Notes
- These are best the day you make them, but if you need to store any, microwave 10-15 seconds to make them softer.
- You can freeze the dough before it rises to make later.
- Alternatively, you can refrigerate the dough balls overnight and let them rise in the fridge to bake the next day.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1bun | Calories: 354kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 507mg | Fiber: 3g | Sugar: 21g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.