Summary: Nothing says Easter like homemade hot cross buns! The whole house fills up with the delicious of spiced, yeast buns. These buns will make you very popular, trust me! I love that this recipe makes 15 good size buns, so there were enough to share with the family. Everyone loved them and my nephew says it was the best hot cross bun he ever had! I am really winning them over with my yeasted baked goods lately, my niece offered to pay me to make her cinnamon buns! I think I’ll be busy baking for them this Easter. These hot cross buns are quite close to a traditional bun but have an extra punch of orange that not only adds taste but a wonderful aroma. One of the best things about making something from scratch is that you can customise to your own taste. I never miss an opportunity for icing, so for sure the crosses had to be icing! I love the citrus in hot cross buns but not chunky peel, so I finely zested my orange and added in the juice. I much prefer currants to sultanas, so I went with currants. I didn’t go wild with the currants or the cinnamon but if that’s your thing, you can absolutely add more. And if you wanted, you could skip the glaze and brush on some marmalade instead. I used a breadmaker for these but if you don’t have one, just follow the ingredient order and kneading process in my Mocha Hot Cross Buns.
Ingredients
For hot cross buns
- 300ml milk, at blood temperature
- 60g butter, melted
- 2 eggs, beaten
- 1 orange, juice & zest (approx. 60ml)
- 140g caster sugar
- 285g plain flour
- 285g bread flour
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1 tblsp instant dried yeast
- 100g dried currants
For syrup glaze
- 1 orange, juice only (approx 60ml)
- 50g castor sugar
For icing crosses
- 1/2 cup icing sugar
- 1 tsp sour cream
Instructions
- Add the the ingredients (except the currants) for the dough to the bowl of the bread maker. You’ll want to do it in the order recommended by the manufacturer, this order is what mine recommends.
- Set the bread maker on the dough setting. Add the currants to the bread maker when it beeps for mix ins.
- When the dough is done, preheat oven to 190C degrees. Lightly grease a 9”x13” casserole dish or line a baking sheet with baking paper.
- Clean and flour your work surface. Use a sharp knife to cut the dough into 15 equal pieces and roll each one.
- Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30 minutes until doubled in size. I tend to put mine on top of the stove while it preheats
- Bake for 20 to 25 minutes or until golden brown.
- While baking make the glaze by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a bit. Set aside.
- When the buns are out of the oven, brush with the sugar syrup. Allow to cool for about 30 minutes before icing. t
- To make the icing, stir the ingredients together. It will feel like it’s not going to come together but keep stirring until it becomes a stiff paste. Spoon the icing into a piping bag or snap lock bag and snip off the tip. Pipe the icing over the buns to form a cross on each one.
Breakfast/Brunch
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Cakes
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Misc Sweet
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Recipes
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Vegetarian
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