Hot Cross Buns (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup lukewarm water (approximately 100°F)
02 -
1 tbsp sugar
03 -
2 1/2 to 3 tsp active dry yeast (1 envelope)
04 -
3 cups flour
05 -
Pinch of salt
06 -
1 1/2 tsp cinnamon
07 -
1/3 cup sugar
08 -
1/4 cup butter, melted
09 -
1 large egg
10 -
1 large egg white
11 -
2 tsp pure vanilla extract
12 -
1 cup sultana or golden raisins
→ Egg Wash
13 -
1 egg yolk, reserved from dough preparation
14 -
1 1/2 tbsp water
→ Vanilla Glaze
15 -
1/2 cup icing sugar (powdered sugar)
16 -
1/2 tsp vanilla extract
17 -
2 to 3 tsp milk
# Instructions:
01 -
Dissolve the sugar in the lukewarm water. Sprinkle the yeast over the surface without stirring. Let sit for 15 minutes.
02 -
In a large mixing bowl or stand mixer with a dough hook, mix together the flour, salt, cinnamon, and sugar.
03 -
Add the activated yeast mixture, melted butter, egg, egg white, and vanilla extract to the dry ingredients. Mix with the dough hook attachment for about 5 minutes or stir with a wooden spoon until the dough comes together. Finish kneading by hand for about 10 minutes. If the dough is too sticky, gradually incorporate additional flour.
04 -
Gently knead the raisins into the dough by hand—avoid using the mixer as it may crush the raisins.
05 -
Cover the dough and let it rise in a warm, draft-free place for 30 to 40 minutes.
06 -
Grease a 9x13 inch baking pan. Divide the dough into 12 equal portions, form each into a ball, and arrange them in the pan. Let them rise for about an hour or until doubled in size.
07 -
Whisk together the reserved egg yolk with 1 1/2 tbsp of water. Brush the mixture over the tops of the buns before baking.
08 -
Preheat the oven to 350°F. Bake the buns for 30 to 35 minutes, or until golden brown. Let them cool on a wire rack for 15 to 20 minutes.
09 -
Mix the icing sugar, vanilla extract, and enough milk to create a thick, smooth glaze.
10 -
Once the buns have cooled slightly, use a piping bag or a Ziploc bag with a small corner cut to pipe crosses on top of each bun using the vanilla glaze.
# Notes:
01 -
Allow an additional 1 1/2 to 2 hours for proofing time, adjusting based on kitchen temperature.