Hot Cross Buns

Hot Cross Buns
Hot Cross Buns
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.Laura Sant

These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.

Hot Cross Buns
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.
Yield: makes 10 Buns

Ingredients

  • 1 lemon
  • 1 navel orange
  • 1 cup sugar
  • 34 cup currants
  • 18 tsp. allspice
  • 18 tsp. cinnamon
  • 18 tsp. nutmeg
  • 1 12 tsp. active dry yeast
  • 1 cup milk, warmed to 115° F
  • 2 cups all-purpose flour, plus more for dusting
  • 2 cups bread flour
  • 12 cup sugar
  • 2 tsp. kosher salt
  • 6 tbsp. unsalted butter, softened, plus more for greasing
  • 2 eggs, lightly beaten
  • 14 cup orange marmalade
  • 14 cup confectioners sugar

Instructions

  1. Remove sections of the lemon peel in 1-inch strips and, using a paring knife, trim off any of the white pith. Julienne the strips and repeat the process with the orange. Combine sugar and 1 cup of water in a 1-qt. saucepan over high heat; bring to a boil and cook until sugar has dissolved, 1-2 minutes. Reduce heat to medium-low and add lemon and orange pieces; simmer for 8 minutes. Remove from heat and cool. Drain and combine with currants and spices; set aside.
  2. In the bowl of an stand mixer fitted with the dough hook, combine yeast and milk; let sit until foamy, about 10 minutes. Add the butter, half the eggs, and the dry ingredients; mix on low speed for 8-10 minutes, until a smooth dough forms. Remove from bowl and place on a lightly floured surface; fold in the fruit mixture, working until just evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise until doubled in size, about 60–80 minutes.
  3. Divide dough into 10 equal sized pieces; working with one piece at a time, roll into balls. Place balls onto a sheet tray lined with parchment paper; cover with a kitchen towel and let rise again until doubled in size, about 45 min.- 1 hour.
  4. Heat oven to 325° F. Combine remaining egg with 1 tbsp. water; lightly brush each roll with egg wash. Bake for 20 minutes, rotating halfway. Remove from oven and cool for 15 minutes.
  5. In a 1-qt. saucepan over low heat, combine orange marmalade and 1 tbsp. water; stir until marmalade loosens. Brush each roll with the marmalade glaze and let stand an additional 10 minutes until glaze sets.
  6. Combine the confectioners’ sugar with 2 tsp. water. Pour into a piping bag and pipe crosses on rolls. Serve warm.