Hot Cross Buns recipe makes the softest, lightly sweetened buns that will be perfect for your Easter table. Use your favorite dried fruits to make this recipe a family favorite.
Prep:
Measure out all of your ingredients and get them ready for the Hot Cross Buns. It is best to weigh all of your ingredients for the best accuracy and results.
When zesting the orange, only grate the orange part of the outer orange, not the white. The white part is bitter while the orange part is the fragrant part that we need.
Re-hydrate the dried fruits:
Cover 1/4 cup dried blueberries, 1/4 cups cranberries or any other dried fruits you like with enough warm water to cover them or with 1/4 cup rum. If using rum, keep tossing the dried fruits to allow all of them to soak. Set aside to plump up.
Proof yeast: Dissolve 2 1/4 tsp of dry active yeast and 1/2 tbsp of sugar in a 1/2 cup of warm (100F) milk. Let stand for about 5 - 10 minutes. The mixture should visibly increase in size and foam up because the yeast is active. If it does not, discard the yeast and start over with unexpired yeast.
Whisk eggs & sugar: Combine the 3 eggs with 1/2 cup sugar, 1 tsp vanilla extract in a large bowl and whip/whisk in a mixer on medium speed for several minutes. Next, add the proofed yeast mixture and mix to combine.
Add and knead Flour: add 2 1/2 cups flour and spices (if using) in halves, mixing with a spoon until the dough is chunky and somewhat mixed. Then, fit the mixer with a dough hook attachment and knead for about 10-15 minutes or until the dough starts to pull in strands (this indicates gluten formation) away from the bowl.
You can check for proper gluten formation by stretching a piece of dough into a thin "window". If the "window" gets very thin and translucent, move on to the next step otherwise continue kneadig until it does.
Add Butter and salt: Add 1/4 tsp of salt and 1/2 cup of butter in several additions, mixing after each until fully incorporated into the dough, about 10 minutes. Sometimes tearing the dough in chunks helps the mixer incorporate everything together.
Add the fruit & chocolate: Strain the soaked dried fruits in a sieve, then thoroughly dry with a paper towell to remove excess moisture. Add the dried fruits (raisins, craisins, dried blueberries or any other ones you'd like) orange zest, and white chocolate, and also knead in until fully incorporated, about 3-5 minutes.
Proof the Hot Cross Bun Dough: Transfer the dough to a large well-oiled bowl, cover with a kitchen towel then allow to proof in a warm place for about 2 hours, or until the dough is doubled in size. Depending on many factors this may take more or less time, go by the volume not by the time.
Tip: You can turn your oven to 200F for about 2-3 minutes, then turn the oven off, place the dough inside the oven, turn the oven light on and close the door. Make sure the oven is not hotter than 100F or it will kill the yeast and prevent the dough from rising.
Right before the buns are done proofing for the second time, prepare the egg wash.
Whisk together 1 egg yolk with 1 tbsp of water, cover and set aside.
Shape & Bake:
Divide the dough into 12 equal pieces and tuck the ends of each piece under itself until you get a round ball. Place into a greased 9"x12" or a 12"x18" baking dish, spacing them evenly and allow to proof for about 1 - 1.5 hours, or until doubled in size (you can use the trick with slightly preheating the oven again).
Brush the tops of buns with the prepared egg wash.
Preheat the oven to 350F with the baking rack in the middle.
Bake the hot cross buns for 20-25 minutes or until nicely golden on top and the inside registers 190F - 200F. Loosely tent with foil if the tops brown to fast.
Remove from the oven and allow to cool.
In a bowl of a mixer combine 1 egg white (or 2 tbsp of pasturized egg whites, 1 cup of powdered sugar and 1 tsp of lemon juice in a mixer fitted with a whip attachment. Whip for about 10 minutes or until the mixture is fluffy, but still flowy.
Transfer the glaze to a ziplock bag and fill it with the prepared glaze. Snip the end of the bag and pipe out crosses on the cooled buns with the glaze.
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