Hot Cross Buns

4.75 from 4 reviews

Hot Cross Buns are traditionally served on Good Friday. Warm and fragrant with cinnamon and cloves, they're so good they shouldn't be reserved for just one day a year.

Prep Time1

Bake Time20

Proofing Time3

Total Time4 20

Servings:12 buns

Ingredients

Buns

8 oz whole milk
2 oz unsalted butter
2 oz granulated sugar (¼ cup)
1 large egg (room temperature)
20 oz all purpose flour (4 cups, divided, see note)
2 ¼ teaspoons dry yeast
1 teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼-½ teaspoon ground cloves (adjust to taste)
3 oz dark raisins (¾ cup)
2 oz dried dates (½ cup, chopped)
2 oz unsalted butter (melted)

Glaze

2 oz granulated sugar (¼ cup)
2 oz milk (¼ cup)
2 oz water (¼ cup)
confectioner sugar

Instructions

In a micro-wave safe measuring cup or small bowl, microwave the milk until scalding hot. Add the butter to the milk and mix until the butter is melted. Cool the milk to slightly warmer than body temperature.
In a large bowl, whisk together 20 oz all purpose flour with 1 teaspoon table salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼-½ teaspoon ground cloves.
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl) combine the milk/butter mixture with 2 oz granulated sugar, 1 large egg and 2 ¼ teaspoons dry yeastMix until combined. With the mixer on low, slowly add half of the flour mixture. Increase the speed to medium high and beat the batter to develop the gluten. Reduce the speed to low and add 3 oz dark raisins and 2 oz dried dates.
If using a stand mixer, change to the dough hook and add the remaining flour with the mixer running on low speed. If working by hand add as much flour as you can by hand then turn the dough out onto a lightly floured surface to add the remaining flour. Knead for 5 minutes.
The dough should be soft and elastic and will clear the sides of the bowl if mixing with the dough hook. Take the dough off the mixer and knead on a lightly floured surface to make a smooth ball. Place the dough in an oiled bowl and turn once to coat the surface. Cover with plastic wrap and leave at room temp to rise until doubled in size (about 1½ hours).
Brush a 13"x9" baking pan with some of the (melted) 2 oz unsalted butter. Reserve the rest of the melted butter.
Turn the dough onto a floured surface and knead until it forms a smooth ball. Divide the dough into 12 equal portions. Using your cupped hand, roll each piece of dough around in a circle form a ball.
Place the buns in the prepared pan. Brush the buns with the rest of the melted butter. At this point the buns can be covered with plastic wrap and refrigerated overnight.
If baking the same day allow the buns to rise for about an hour until doubled in volume. If baking the next day, remove the tray from the refrigerator and allow the buns to rise at room temperature until doubled in volume (about 1½ to 2 hours). While the buns rise preheat the oven to 375 °F and make the glaze.
To make the glaze, combine 2 oz granulated sugar, 2 oz milk and 2 oz water in a small saucepan and cook over medium heat until all the sugar melts, the liquid comes to a simmer and the glaze has thickened a bit. Turn off the heat and place a lid on the pan to keep warm.
Using a sharp knife or single edge razor, score the top of each bun with a cross shape. Bake until golden brown. About 20 minutes.
Remove the buns from the oven and immediately brush generously with the glaze. After all the buns are glazed once, go back and glaze them all a second time.
Pour the left over glaze into a small bowl. Add enough confectioner sugar to make a frosting thick enough to pipe. Transfer the icing to a piping bag fitted with a small plain tip or use a disposable piping bag with the tip snipped off.
Pipe a cross shape on each bun.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition