British Hot Cross Buns recipe
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Ingredients
- ½ cup milk ½ cup all-purpose flour 2 ½ teaspoons active dry yeast 1 ⅔ cups all-purpose flour ⅓ cup white sugar ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ cup unsalted butter, softened, cut into pieces 1 egg ⅔ cup dried currants ¼ cup diced candied citron 2 tablespoons white sugar 1 tablespoon water ⅔ cup confectioners' sugar 2 teaspoons water
Nutrition Info
- 224.1 caloriescarbohydrate: 42.4 gcholesterol: 26.5 mgfat: 4.8 gfiber: 1.5 gprotein: 3.9 gsaturatedFat: 2.8 gservingSize: -sodium: 123.7 mgsugar: 20.1 gtransFat: : -unsaturatedFat: : -
Directions British Hot Cross Buns
Directions
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Heat milk in a small saucepan to 110 degrees F (43 degrees C), pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk, cover with plastic wrap and let stand until bubbly, about 15 minutes.
Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment, turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture, mix on low speed until incorporated, about 2 minutes.
Place yeast mixture and egg into flour mixture, mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes, mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
Butter the inside of a large bowl, place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap, let dough rise in a warm place until doubled in size, about 1 hour.
Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun, place on prepared baking sheet. Press a cross into each bun with the back of a knife, cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven until deep golden brown, about 15 minutes.
Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven, lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze, allow buns to cool completely, about 20 minutes.
Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl, heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns, allow icing to dry for 30 minutes.