Hot cross buns

6 Apr

Easter is just around the corner, so it is time to make hot cross buns again! I remember the buns I made last year was dense and dry. This year it is a success! The buns were soft and full of flavor. My husband was being picky though, he said I should put more currants! I do agree with him.

Hot cross buns
Adapted from Anna Olson

  • 3/4 cup milk, heated to just above body temperature (60 C)
  • 6 tsp dry yeast
  • 1/3 cup sugar
  • 3 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 3 ¾ cups all-purpose flour
  • 1 tsp finely grated lemon zest
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/4 cup dried currants (add more if you like, or replace with raisins)

Hot Glaze

  • 1/4 cup sugar
  • 1 tablespoons water
  • 1 teaspoon vanilla extract


  • 1/2 cup icing sugar, sifted
  • 1 Tbsp milk, plus extra if needed

1. Add the yeast and 1 Tbsp sugar into the milk to activate the yeast for 10-15 minutes. Measure all of the ingredients (except the currants) and the remaining sugar,  into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.

2. Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 9 x 13 inch pan(my pan is slightly bigger), leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.

3. Preheat the oven to 175C. Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.

Hot Glaze
1. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

Stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set before serving.



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