Hot cross buns are such a classic, especially when lovingly baked homemade from scratch. They’re fluffy, aromatic and ever-so-lightly sweetened.
HOT CROSS BUNS
- 2 packages active dry yeast
- 1 cup milk lukewarm
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup shortening
- 4 1/2 – 5 cups all-purpose flour plus additional for kneading
- 3/4 cup golden raisins
- 3/4 cup Califonia raisins
- 1 large egg white lightly beaten
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Place yeast in bowl of stand mixer equipped with dough hook. Add milk and let sit, without stirring, for 1-2 minutes. Add sugar and salt to yeast mixture and stir well. Let sit for 1-2 minutes.
- With mixer on low speed, add eggs, cinnamon and nutmeg. Increase mixer speed to medium and add shortening.
- Add the flour in 1 cup increments until dough is proper consistency to finish mixing with hands. Mix in raisins with spoon. When dough begins to leave the side of the bowl, turn it out onto lightly floured surface.
- Knead dough by folding over toward you then pressing down away from you with heel of hands. Give dough quarter turn and repeat until it’s smooth, elastic and doesn’t stick to surface.
- Place dough in greased bowl, turning once to bring greased side up. Cover with plastic wrap and let rise in warm, draft-free location for 15 minutes. Turn dough back out onto lightly floured surface and knead for 30 seconds. Return dough to bowl and recover with plastic wrap. Let rise in warm, draft-free location for an additional 15 minutes.
- Prepare two baking sheets by lining with parchment paper.
- Remove dough from bowl and divide into 24 equal pieces. Using hands, roll pieces into ball and place on prepared baking sheets, spacing about 2 -3 inches apart. Cover with plastic wrap and let rise again until almost double in size, about 30 minutes.
- Preheat oven to 400°F.
- Brush tops of buns with beaten egg white. Using a lightly-floured sharp knife or kitchen shears, cut cross 1-inch deep into each bun. Bake until golden brown, about 15 minutes.
- For icing: Combine powdered sugar, heavy cream and vanilla in small bowl until desired consistency has been reached, adding additional heavy cream, if needed. Transfer icing to piping bag or squeeze bottle and pipe icing into cut cross of slightly cooled buns. Serve warm. Happy eating, friends!
ORANGE & FIELD TIP: Be sure the lukewarm milk isn’t too hot otherwise it won’t bloom and your dough won’t rise.