Hot Cross Buns

Course Bread, Breakfast, brunch

Cuisine English-inspired, Southern

Keyword hot-cross-buns

Prep Time 30

Cook Time 20

Rise time 2

Total Time 2 50

Servings servings

Calories 337kcal

Ingredients

1 cup whole milk lukewarm (110°F)
2 (1/4 oz each) packets rapid rise yeast
2 tsp pure vanilla extract
4 1/4 cups all purpose flour
3/4 cup granulated sugar, plus 1 teaspoon divided use
2 tsp ground cinnamon
1 tsp salt
1/2 tsp allspice
2 large eggs
4 Tbsp unsalted butter softened
3/4 cup raisins (or currents)
1/4 cup chopped candied orange peel
Egg Wash:
1 large egg yolk plus 1 tsp water, beaten
Make Crosses:
1/4 cup all purpose flour
1/4 cup confectioner sugar
1/2 tsp vanilla
2 Tbsp milk or water to form a paste plus additional as needed
1 Tbsp orange or apricot jam melted in microwave (optional)

Instructions

In the bowl of a stand mixer fitted with a dough hook, combine warm milk, yeast and 1 tsp sugar. Let stand for 5-10 minutes until frothy and yeast has bloomed. Add vanilla.
To the bowl add flour, ¾ cup sugar, cinnamon, salt and allspice. Turn on mixer on low speed mixing just until combined. Add eggs, mix for 5 minutes on medium speed scraping down the sides of the bowl as needed.
To the bowl add softened butter, raisins and candied orange peel. Mix thoroughly on medium speed for 3-5 minutes or until the dough is smooth, elastic and pulls away from the sides of the bowl. (If it still seems wet, add additional flour 1 Tbsp at a time)
Transfer the dough to a greased bowl, cover with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
After 1 hour, punch down dough. Transfer dough to a lightly floured surface and let rest for 10 minutes.
Divide dough shaping into 12 equal balls. Place into a greased 13 x 9 inch pan. (4 rows of 3) Cover and let rise in a warm place until doubled, about 40-45 minutes.
Preheat oven to 375°F. Uncover rolls. Brush rolls all over with beaten egg wash
Cross: In a small bowl, mix together flour, sugar, vanilla and enough milk to make a paste that's thin enough to pipe. (Don't make it too thick or it will run when baking) Using a ziploc bag with the corner snipped or a pastry bag fitted with a round tip to pipe crosses over the centers of each bun.
Bake for 20-25 minutes or until lightly golden brown. Melt jam in the microwave and brush all over rolls after baking to give them a shine. (optional)
Serve warm with butter and orange or apricot jam.

Notes

Candied Orange Peel Recipe

Candied orange peel can be purchased on the baking aisle with the spices, of most grocery stores. It gives such a beautiful flavor to my hot cross buns recipe. If you'd like to make your own candied orange peel this is what you do:

Ingredients:

6 medium-large oranges, cut into wedges
water for blanching
2 cups granulated sugar, plus additional 1/2 for rolling
2 cups water

Directions:

Remove peel from orange wedges with as little pith as possible, package orange to be eaten later. Cut peels into 1/4 inch strips.
Bring 2 quarts water to a boil in a deep sided pot or saucepan. Add orange peel and boil for 10 minutes. Drain and repeat two more times. Draining well each time.
In a separate saucepan bring sugar and 2 cups water to a boil. Use a thermometer cooking until it reaches candy thread stage around 230-235°F.
Add blanched orange peels. Lower heat to a simmer gently cooking uncovered for 30-45 minutes or just until softened and the pith is translucent. Remove from saucepan using a slotted spoon to a cooling rack.
Let cool for 10-15 minutes. They should still be slightly sticky.
Spread 1/2 cup granulated sugar on a sheet pan. Toss orange peels in sugar until evenly coated. Repeat as needed.
Return to wire rack and let dry for several hours.
Store in an airtight container or mason jar at room temperature for up to 4 weeks. (You can store syrup chilled in a mason jar to use for coffee, tea and drinks.)
Store candied orange peel in a mason jar at room temperature for up to 1 month.

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