Easter Hot Cross Buns Recipe

Easter Hot Cross Buns Recipe

• 1 cup whole milk, room temperature
• 1 ½ tsp. Dry active yeast
• 3 ¾ cups bread flour (16 oz) + ¾ cup for kneading
• 1 tsp. Salt
• ½ stick salted butter, cubed
• ¼ cup caster sugar
• 2 tsp. Ground cinnamon
• ½ tsp. Ground nutmeg
• 3 pinches ginger
• 3 pinches ground cloves
• 1 egg, whisked
• 1 oz. black raisins
• 3 oz. brown raisins

• ½ tbsp. bread flour
• 5 tbsp. water
• 1 tbsp. sugar

• 3 tbsp. apricot jam
• 2 tbsp. water

1. Combine milk with yeast in a glass and let it sit for about 10 minutes.
2. Using your fingers, combine the flour and salt in a bowl, then add the butter, breaking and mixing until you get the consistency of fine breadcrumbs. Add sugar and spices, and mix until well combined - always using your hands.
3. Gather the dough together, make an indentation in the center, pour in the milk/yeast mix and the egg. Mix with your hands until you have a sticky dough.
4. Place the dough to a lightly floured work surface. Knead, following this technique: hold the dough with one hand and stretch it with the heel of the other hand, folding it back on itself. Do this for about 5 minutes or until the dough is smooth and elastic.
5. Add the raisins and knead into the dough
6. Place the dough in lightly floured bowl, then cover with a clean cloth and set aside to rest for 30 minutes at room temp. After 30 minutes, knead for 5 minutes, then let it rest in the bowl for 30 minutes or until it doubles in size (or a finger pressed into the dough leaves an indentation).
7. Divide into 12 pieces and roll each piece into a bun/ball. Arrange in a baking tray, making sure there's enough room around each bun to expand. Cover with a cloth and let rest for another 10 minutes.
8. Turn oven to 350 F°.

1. Mix the flour and sugar, and add the water 1 tablespoon at a time. Spoon into a piping bag and pipe a cross into each buns.
2. Bake for 20 to 30 minutes in the middle rack until golden brown. Remove from oven and get your apricot glaze started - you will want to apply it while buns are warm.

1. Mix the apricot jam with water in a saucepan and heat gently until melted. Sieve to remove chunks. Brush over buns while still warm. Serve warm.