Hot cross buns
Hot cross buns
One a penny
Two a penny
Hot cross buns
The full Hot Cross Buns recipe is at the bottom of this article.
Mixing up the Love:
Fit mixer with a dough hook and start adding in the ingredients. The active dry yeast can be added directly to the mix.
Nutmeg & Cinnamon:
The nutmeg and cinnamon scented hot cross buns will fill the kitchen with a spicy aroma while they are cooking.
Sweet Dried Cherries:
These hot cross buns are extra special and loaded with dried cherries. The standard traditional recipes include raisins, but we love the sweet dried cherries even more.
Shape the dough into one large ball, cover and let rise for an hour. After the first rise, you will form the dough balls for the second rise.
Hot Cross Buns Recipe
- 1 cup plus 3 tablespoons and 2 teaspoons whole milk
- 3/4 cup granulated sugar
- 1/2 ounce (4 1/2 teaspoons) active dry yeast
- 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 4 eggs, lightly beaten
- 5 1/2 cups all-purpose flour, plus more for surface
- 1 ½ cups dried cherries coarsely chopped
- 1 egg white
- 2 cups confectioners’ sugar
- 1 tablespoon water
- 1/2 teaspoon pure vanilla extract
- Heat 1 cup milk in a small saucepan over medium heat until it hits 110 degrees on thermometer. Fit mixer with a dough hook and pour milk into a mixer bowl. With mixer on low, add granulated sugar, butter, yeast, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 3 minutes.
- Add cherries and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a large ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
- Generously butter baking sheet or dish. Turn dough onto a surface, knead briefly, then divide into thirds. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
- Preheat oven to 375 degrees. Whisk egg white in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 minutes. Let cool for 30 minutes.
- Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners’ sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a 1/4-inch round tip, and pipe icing on buns in the shape of a cross. Serve immediately.
- We have also enjoyed hot cross buns a month after Easter. You can freeze an extra batch for later enjoyment. Keep the extra buns in the refrigerator for the next day or in the freezer for the next month. In both of these cases, don’t pipe the icing across on the tops. Instead, warm the buns in a 300-degree oven, let cool, and then decorate right before serving.
Pin for Later – Hot Cross Buns Recipe