Description
Hot Crossed Buns are traditional British spiced sweet buns, typically enjoyed around Easter. These soft, fluffy buns are filled with dried currants or raisins and a hint of warming spices like cinnamon, nutmeg, and allspice. A distinctive flour cross is piped on top before baking, and a sweet sugar glaze gives them a shiny finish. Perfect for breakfast or an afternoon treat, best served warm or toasted with butter.
Ingredients
Scale
Dough:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup dried currants or raisins
- 1/4 cup mixed candied peel (optional)
For the Cross:
- 1/2 cup all-purpose flour
- 5–6 tablespoons water
For the Egg Wash:
- 1 egg yolk mixed with 1 tablespoon water
For the Glaze:
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, ground cinnamon, nutmeg, and allspice to evenly distribute the spices and seasonings.
- Combine Dough Ingredients: Add the softened butter, eggs, and the foamy yeast mixture to the dry ingredients. Mix until a soft dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough to the same texture.
- Add Fruit: Knead in the dried currants or raisins and the mixed candied peel if using, ensuring they are evenly distributed throughout the dough.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal portions and shape each into a smooth ball. Arrange the buns on a greased 9×13-inch baking pan, spacing them slightly apart.
- Second Rise: Cover the buns and let them rise again for 30 to 45 minutes, until they become puffy and nearly doubled.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Prepare Cross Paste: Mix the flour and water into a thick paste suitable for piping. Transfer this into a piping bag or small plastic bag with the tip cut off.
- Pipe Crosses and Egg Wash: Pipe a cross shape over the top of each bun using the flour paste. Then, brush each bun gently with the egg wash made from egg yolk and water to ensure a shiny, golden crust.
- Bake: Bake the buns in the preheated oven for 20 to 25 minutes, or until they turn golden brown and sound hollow when tapped.
- Make Glaze: While the buns bake, heat sugar and water together in a small saucepan until the sugar dissolves completely, creating a clear glaze.
- Glaze Buns: Immediately after removing the buns from the oven, brush the warm glaze generously over each bun to give a glossy finish.
- Cool and Serve: Allow the buns to cool slightly before serving. They are delicious warm or toasted with butter.
Notes
- For a lighter flavor, omit the mixed candied peel or substitute it with fresh orange zest.
- These buns are best enjoyed warm or lightly toasted and served with a spread of butter.
- You can store leftover buns in an airtight container for up to 3 days, or freeze for longer storage.
- Ensure the milk is warm, not hot, to avoid killing the yeast and hindering the rise.
