Hot Cross Buns

April 07, 2020

Hot Cross Buns

hot cross buns

Adapted from Delish

 

Soft, chewy hot cross buns, studded with raisins and topped with icing. Perfect vessels for jam.

Makes 1 dozen

For the rolls

1 c. whole milk, warm

2 (0.25 oz.) packages active dry yeast

1/2 c. sugar

1/3 c. unsalted butter, melted

1 egg yolk

1 tsp. vanilla

3 c. flour

1 tsp. kosher salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. raisins

1 ea. lemon, zested

Egg wash, for brushing

 

For the glaze

1 c. powdered sugar

1 tbsp. whole milk

1/2 lemon, zested

 

Trade Street Jam, for serving

 

  1. In a medium bowl, combine milk, yeast, and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in raisins and lemon zest.
  2. Turn the dough onto a floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.
  3. Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.
  4. When the dough is ready to form into rolls, butter a 9”-x-13” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
  5. Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
  6. After the second rise, preheat oven to 375°. Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.
  7. Make glaze: Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Serve warm or at room temperature with jam and butter.




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