Hot Cross Buns
Hot Cross Buns are sweet rolls, lightly spiced with cinnamon and nutmeg and studded with tangy craisins or raisins. They were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday.If you have any leftovers, you can cut them in half and make a really scrumptious French toast or just sauté the halves in butter on a skillet.
Serving: 12 large buns
Ingredients
½ cup raisins, currants, or craisins + 1 cup boiling hot water
¾ cup very warm milk, divided into ½ cup and ¼ cup (I used whole milk, 2% is fine)
½ cup white sugar + ½ tsp sugar
¼ cup (4 Tbsp) unsalted butter, softened 15 seconds in microwave
½ tsp salt
1 envelope active dry yeast (about ¾ Tbsp or 2¼ tsp) - I used Red Star Yeast
2 large eggs, well beaten
3½ cups unsifted all-purpose flour
¼ tsp ground cinnamon
⅛ tsp (a large pinch) ground nutmeg
For the Egg Wash:
1 egg, well beaten with 1 tsp water
For the Glaze:
½ cup Powdered sugar mixed with 2½ tsp Milk
Instructions
In a small bowl, combine ½ cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.
In a large measuring cup, combine ¼ cup very warm milk with ½ tsp sugar and sprinkle ¾ Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
In a large mixing bowl (I use my KitchenAid mixer), combine ½ cup very warm milk with ½ cup sugar, 4 Tbsp softened butter and ½ tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in ¼ tsp ground cinnamon and pinch of ground nutmeg.
Using the dough hook attachment mix in 3½ cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1½ hours or until doubled in volume (you can also proof in a warm 100˚F oven).
Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
Once buns are just warm (not hot), stir together the ½ cup powdered sugar and about 2½ tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.
Notes
If kneading by hand, use a wooden spoon to stir at step 4, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.
