Hot Cross Buns:
In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour,
yeast, sugar, spices, and salt. Add the milk, butter, egg, and the candied
and dried fruit and beat until the flour is moistened. With the mixer on first
speed, with the dough hook, knead the dough until it is silky smooth and elastic
(about 5 to 7 minutes).
Place the dough in
a lightly greased bowl, turning the dough once, so the top is lightly greased.
Cover with plastic wrap and
let rise at room temperature (about 75 degrees F) (24 degrees C) until almost
doubled in size (about 1 1/2 hours).
dough is puffy and soft, divide into 10 equal pieces (about 100 grams each). Form each piece into a round ball
(see video for demonstration) and place on a parchment lined baking
sheet. They should be
evenly spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and,
with a pastry brush, brush the tops and sides of the buns. Lightly spray a piece
of plastic wrap with a nonstick cooking spray, and place lightly over the buns.
at room temperature (about 75 degrees F) (24 degrees C) until almost doubled in size (about
Preheat oven to 400
degrees F (200 degrees C).
When ready to bake, brush the tops of the buns with the egg wash. For the
crosses, whisk the flour and sugar with enough water until it is of piping consistency.
Place in a piping bag, fitted with a small plain tip (I used a Wilton #5), and pipe crosses on each
bun (see video for demonstration). Place the baking sheet in
the preheated oven and bake for about 15 - 17 minutes, or until the buns are nicely
browned. Place on a
wire rack to cool completely before glazing.
a small bowl combine the confectioners sugar, vanilla extract, and milk and mix until smooth. Place the
glaze in a small piping fitted with a small plain tip and pipe a 'cross' on the top of each bun.
Let dry at room temperature.
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Hot Cross Buns:
3 3/4 cups
(485 grams) all
teaspoons (7 grams) SAF Red or Gold Instant Yeast (Can use one - 1/4 ounce package
(7 grams) active dry yeast. See head note
1/4 cup (55 grams)
light brown sugar
teaspoon ground cinnamon
1/4 teaspoon freshly grated
1 1/2 teaspoons
(6 grams) salt
(240 ml/grams) milk, at room temperature
5 tablespoons (70 grams) unsalted
egg, lightly beaten
cup (40 grams) candied mixed peel
1/2 cup (75
grams) dark or golden raisins (or currants)
1 large (50 grams) egg,
at room temperature
1 tablespoon milk or
For Crosses: (optional)
1/2 cup (65 grams) all
1 teaspoon (5 grams)
granulated white sugar
1/4 cup (60 ml/grams)
1/2 cup (60 grams) confectioners (powdered or
icing) sugar, sifted
1/8 teaspoon pure
vanilla extract (optional)
1 tablespoon milk or cream