Hot Cross Buns (Print Version)
# Ingredients:
→ For Yeast Proofing
01 -
¼ cup warm water (105-110°F/40-43°C)
02 -
2¼ teaspoons instant or active dry yeast (one package)
03 -
1 teaspoon granulated sugar
→ For Bun Dough
04 -
1 cup warm milk
05 -
¼ cup melted unsalted butter (57g)
06 -
½ cup granulated sugar (100g)
07 -
2 teaspoons ground cinnamon
08 -
¼ teaspoon ground allspice
09 -
1½ teaspoons salt
10 -
1 teaspoon vanilla extract
11 -
1 cup raisins
12 -
3-3½ cups all-purpose flour (390-455g)
→ For Cross Decoration
13 -
¼ cup all-purpose flour (32g)
14 -
3-4 tablespoons water
→ For Maple Glaze
15 -
¼ cup powdered sugar (31g)
16 -
1 teaspoon maple syrup
17 -
2-3 teaspoons milk
# Instructions:
01 -
In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar. Let sit for 10 minutes or until bubbly to confirm yeast activation.
02 -
In a large bowl, whisk together the warm milk, butter, sugar, cinnamon, allspice and salt. Add the bubbly yeast mixture and raisins, stirring to combine thoroughly.
03 -
Add flour gradually, starting with 2 cups and mixing until nearly combined before adding more. Continue adding flour incrementally, working it in with your hands or a spoon until incorporated. Aim for a soft, slightly sticky dough consistency, using up to 3½ cups flour total.
04 -
Place dough in a large lightly greased bowl, cover with plastic wrap or a clean kitchen towel. Allow to rise in a warm spot until doubled in size, approximately 1½ hours.
05 -
Punch down risen dough and divide into 12 equal portions. Roll each portion into a smooth ball, pinching the seam at the back for a clean finish. Place evenly spaced in a lightly greased 9×13-inch baking dish.
06 -
Cover buns with plastic wrap and let rise for 1 hour until doubled in size and filling the pan.
07 -
Whisk together flour and just enough water to form a thick paste with piping consistency. Transfer to a zip-top sandwich bag, seal, and snip one corner to create a makeshift piping bag.
08 -
Pipe the flour paste in lines across the buns to form crosses. Bake at 350°F (175°C) for 20-23 minutes until light golden brown.
09 -
Allow buns to cool in the pan for 15 minutes. Meanwhile, whisk together powdered sugar, maple syrup, and milk to make the glaze. Brush glaze over the warm buns before serving or transferring to a cooling rack.
# Notes:
01 -
The yeast proofing step is technically optional with instant yeast but recommended for ensuring successful results.
02 -
For optimal rising, place dough in an oven with just the light on, or briefly preheat the oven for 2 minutes, turn off, then add the dough.
03 -
The cross decoration should be thick enough to hold its shape but not so thick that it becomes too hard after baking.