How are we already almost halfway through April and a few days away from Easter?! These last couple of months seem to have simultaneously dragged along and flown by. Before we know it it’ll be summer and instead of complaining about our constant rain here in Portland, I’ll probably be complaining about how hot it is. I’m never satisfied. You know what is satisfying? Hot cross buns!
I might complain about how hot it will get, but I’ll never, ever complain about these hot cross buns. They are a big thing in my family Easter weekend and this is the first time I’ve made them myself. Definitely not the last time though, these are so much better than anything you can buy at the grocery store. (Pro-tip: don’t buy them at the grocery store).
They’re quick, they’re easy, and they taste delicious. Everything you could want out of a hot cross bun. I like that the cross is made out of a more traditional flour paste than frosting. In England we don’t make them with frosting so coming here and seeing them with piped frosting crosses was weird to say the least. (Promise me you’ll try making them with the flour paste, they’re so much better!!)
The recipe is written with gram measurements so you will need to get out your trusty kitchen scale but I promise that is as hard as this recipe gets. All you have to do for these is measure, knead, rest, knead, shape, and bake. Easy with lots of hands off time. I’m making them again on Friday for my family to enjoy over Easter. I hope you’ll make them part of your Easter celebration, too (if you celebrate)!
Hot Cross Buns
Ingredients
- 200ml milk
- 55g unsalted butter
- 14g instant yeast
- 455g all-purpose, plus more for dusting
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whole nutmeg
- 55g sugar
- 1 large egg
- 2 tbsp. AP flour + 2 tbsp. water
Directions
- Step 1 Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
- Step 2 Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
- Step 3 Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Sprinkle the yeast in and mix together.
- Step 4 Make a well in the centre and pour in the melted butter, followed by the milk mixture. In a separate bowl, beat the egg and add it to the bowl.
- Step 5 Mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
- Step 6 Return the dough to a clean bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
- Step 7 Transfer the dough to a clean flour dusted work surface and punch the air out.
- Step 8 Preheat the oven to 350°F. Grease and line a 9×13 baking pan.
- Step 9 Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on the baking pan as you go.
- Step 10 Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
- Step 11 Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
- Step 12 Once risen, use the batter to carefully trace a cross over the top with a piping bag or spoon.
- Step 13 Place the buns into the preheated oven for 20-25 minutes, or until golden brown.
- Step 14 Transfer to a wire cooling rack to cool.
