Ingredients
1 c. whole milk, warm
2 (0.25-oz.) packages active dry yeast
1/2 c. granulated sugar
1/3 c. butter, melted
1 large egg yolk
1 tsp. pure vanilla extract
3 c. all-purpose flour, plus more for kneading
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. dried currants, plumped in hot water then drained
1 tsp. lemon zest
Egg wash, for brushing
2 c. powdered sugar
2 tbsp. whole milk
1/2 tsp. lemon zest
Preparation
Step 1In a medium bowl, combine milk, yeast, and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants. Step 2Turn the dough onto a heavily floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball. Step 3Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.Step 4When the dough is ready to form into rolls, butter a 9”-x-13” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel. Step 5Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes. Step 6After the second rise, preheat oven to 375°. Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes. Step 7Make glaze: Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Step 8Serve warm or at room temperature.
Traditionally eaten on Good Friday to mark the end of Lent, these plushy and slightly spiced breads studded with currants inside and drizzled with icing on top hold deep religious significance for Christians who observe the Holy Week. But hot cross buns can be a treat to make and eat any time of year, and they’re perfect for breakfast. How To Make Hot Cross Buns Hot Cross Buns are a yeasted roll that sweet and spiced and usually studded with dry fruit. Sometime you can find chocolate hot cross buns as well! We make our version with plump currants, cinnamon, nutmeg, and a bit of lemon zest to brighten the warm spices. For a darker roll, you can make your egg wash with an egg yolk mixed with 2 tablespoons water instead of using a whole egg; for a lighter roll, use only the egg white. After baking, the signature cross is just a simple powdered sugar glaze. Give your buns a warm environment to rise in. If your kitchen is on the colder side place them in an off oven with the oven light on. That usually provides a cozy spot for your yeast to start to rise! Once decorated, you can enjoy while warm or store in an airtight container for a treat at a later time. These will keep well at room temperature for up to 4 days, and a light toasting will revive them right back to perfection. For longer storage, arrange rolls in a single layer in a resealable plastic bag and place in your freezer for up to 3 months. (Once frozen, rolls will keep indefinitely but both flavor and texture quality will begin to suffer over longer periods.) For more amazing spring recipes, check out our 35+ easy Easter brunch ideas. If you try this recipe (and we hope you do!), rate it below and let us know how you liked it!
