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Hot Cross Buns

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 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
  • SALT
  • 1/2 TEASPOON FRESHLY GRATED NUTMEG
  • 1/4 TEASPOON GROUND CINNAMON
  • 4 LARGE EGGS LIGHTLY BEATEN
  • 51/2 CUPS All-Purpose Flour PLUS MORE FOR SURFACE
  • 4 OUNCES 3/4 CUP DRIED CHERRIES, COARSELY CHOPPED
  • 4 OUNCES 3/4 CUP GOLDEN RAISINS, COARSELY CHOPPED
  • 1 LARGE EGG WHITE
  • 1 TABLESPOON WATER
  • 2 CUPS CONFECTIONERS’ SUGAR SIFTED
  • 1/2 TEASPOON PURE VANILLA EXTRACT

Instructions

  • HEAT 1 CUP MILK IN A SMALL SAUCEPAN OVER MEDIUM HEAT UNTIL IT REGISTERS 110 DEGREES ON A CANDY THERMOMETER. POUR MILK INTO A MIXER BOWL, AND FIT MIXER WITH A DOUGH HOOK. WITH MIXER ON LOW SPEED, ADD GRANULATED SUGAR, YEAST, BUTTER, 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 4 MINUTES.
  • ADD CHERRIES AND RAISINS, 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 BALL, AND PLACE IN PREPARED BOWL. COVER WITH A PIECE OF PLASTIC, AND LET RISE UNTIL DOUBLED IN SIZE, ABOUT 1 HOUR.
  • GENEROUSLY BUTTER A RIMMED BAKING SHEET. TURN DOUGH ONTO A SURFACE, KNEAD BRIEFLY, THEN DIVIDE INTO 3 PIECES. 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 TOGETHER EGG WHITE AND WATER IN A SMALL BOWL. BRUSH TOPS OF BUNS WITH EGG-WHITE WASH. BAKE, ROTATING SHEET HALFWAY THROUGH, UNTIL GOLDEN BROWN, 20 TO 22 MINUTES. LET COOL ON SHEET ON WIRE RACK 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 PLAIN 1/4-INCH ROUND TIP, AND PIPE ICING ON BUNS IN THE SHAPE OF A CROSS. (ALTERNATIVELY, SPOON GLAZE ON BUNS.) SERVE IMMEDIATELY.
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