These hot cross buns are a traditional treat loaded with delicious spices and a variety of dried fruits! They are perfect for Good Friday and Easter, which are the times of the year when these classic yeast rolls are traditionally enjoyed. Of course, these soft and sweet rolls are so aromatic while rising and baking that you won't be able to resist enjoying them throughout the year.
1-2tablespoonheavy cream(or half & half, use enough to make a thick pipeable icing)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Hot Cross Buns
Place all of your dried fruit (¼ cup dried cranberries, ½ cup raisins, ¼ cup dried cherries) in a Pyrex or microwave-safe measuring cup, and pour the ¼ cup rum or apple juice over your mixed fruit. Cover with cling film and microwave in 30-second intervals until the cling film is shrink-fit to the top of your measuring cup (usually 1-2 minutes total). Set the heated measuring cup of fruit aside and allow it to cool for 20-30 minutes.
In a large bowl or the bowl of your stand mixer, combine the 2 ¼ teaspoon instant yeast, 3 ½ cups all-purpose flour, and 1 cup bread flour (Or use only all-purpose flour if you don't have bread flour on hand).
Add spices (1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg - allspice or cardamom can be substituted if needed), 1 ½ teaspoon salt, 1 tablespoon baking powder, and ¼ cup light brown sugar. Use a whisk or fork to quickly combine the dry ingredients.
Add the wet ingredients (6 tablespoon butter, 2 large eggs, 1 large egg yolk, and 1 ¼ cups milk) and combine, kneading until an elastic dough is formed (about 3 minutes with a stand mixer). Mix in the cooled fruit and all of the rum or apple juice that was in your measuring cup.
Cover the dough with cling film or a warmed tea towel and allow it to rise for an hour (your dough may not double during that rise but will increase in bulk).
Turn your dough out onto a lightly floured work surface and knead until smooth. Divide your dough into approximately 12 portions (I usually fill my 9 x 13 pan with rows of 3 x 4 buns for my 12 portions). Round each portion into a nice bun, placing the bun seams side down in your lightly greased pan.
Cover the buns with cling film or your warmed tea towel again, and allow to rise for an additional hour. Or until they have increased in size enough that they are touching each other in the pan.
(When your dough is almost completely risen) Preheat your oven to 375℉ (190℃). Mix the reserved 1 large egg white with 1 tablespoon milk, whisk, and then brush over the tops of each of the buns.
Bake the hot cross buns for 25-30 minutes for a dozen, or 20-25 minutes if you have made 14 portions (or more). The buns will be golden brown when done.
Remove from the oven and turn out onto a wire cooling rack (the buns will pop out as one sheet of buns). Allow your hot cross buns to cool completely before making the cross with your icing.
Hot Cross Bun Icing
In a small mixing bowl, combine 1 cup confectioners sugar, 1 pinch salt, 1 teaspoon vanilla extract, and 1-2 tablespoon heavy cream. Stir until you have a nice thick icing (using more heavy cream if needed).
Transfer icing into a piping bag with a small round piping tip or into a ziplock baggie and snip a small tip off to pipe through. Make a cross on top of each of your buns.