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Hot cross buns recipe

Soft spiced hot cross buns made with currants, lightly sweet dough, baked golden and finished with delicate vanilla glaze crosses.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: British
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 3 cups all-purpose flour
  • ¾ cup warm water 110°F / 45°C
  • ¼ cup white sugar
  • 1 large egg
  • 1 large egg separated and divided
  • 3 tablespoons butter softened
  • 1 tablespoon active dry yeast
  • 1 tablespoon instant powdered milk
  • ⅜ teaspoon salt
  • ¾ cup dried currants
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • For the glaze:
  • ½ cup confectioners' sugar
  • 2 teaspoons milk
  • ¼ teaspoon vanilla extract

Equipment

  • Bread maker
  • Mixing bowl
  • Measuring cups and spoons
  • Floured work surface
  • 9×12-inch baking pan
  • Pastry brush
  • Wire cooling rack
  • Small bowl
  • Piping bag or sandwich bag

Method
 

  1. Gather and measure all ingredients before starting.
  2. Add flour, warm water, sugar, whole egg, egg white, butter, yeast, milk powder, and salt into the bread maker. Start the dough cycle.
  3. When about 5 minutes of kneading remain, add the currants and cinnamon. Allow the dough to continue mixing and then rise in the machine until doubled in size, approximately 1 hour.
  4. Transfer the dough onto a lightly floured surface. Punch it down, cover, and let it rest for 10 minutes.
  5. Divide the dough into 12 equal portions and shape each into a ball. Place them into a greased 9×12-inch baking pan.
  6. Cover the pan and let the dough rise in a warm place until doubled, about 35 to 40 minutes. Meanwhile, preheat the oven to 375°F (190°C).
  7. In a small bowl, mix the egg yolk with 2 tablespoons of water. Brush this mixture over the risen dough.
  8. Bake in the preheated oven for about 20 minutes, or until the buns turn golden brown. Remove immediately from the pan and cool on a wire rack.
  9. Prepare the glaze by mixing confectioners' sugar, milk, and vanilla extract until smooth.
  10. Transfer the glaze into a piping bag (or sandwich bag with a small corner cut) and pipe a cross onto each cooled bun.
  11. Serve and enjoy.