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Hot Cross Buns

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

iced hot cross buns in a blue baking dish

Mike Garten

Yields:

12

Total Time:

2 hrs 50 mins

Hot Cross Buns, a traditional spiced pastry, is a must during Easter.

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Ingredients

1 cup whole milk
1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
1/4 cup plus 1 teaspoon granulated sugar
6 Tbsp. unsalted butter, melted
2 large eggs plus 1 large egg yolk
3 1/2 cups all-purpose flour
1 Tbsp. orange zest
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. Kosher salt
3/4 cup currants
1/2 cup apricot jam
3/4 cup confectioners’ sugar

Directions

1. Step 1In bowl, microwave milk until 100°F to 110°F (warm to touch). Stir in yeast and 1 tsp granulated sugar; set aside until frothy, about 10 minutes. Whisk in butter, 1 large egg and 1 yolk.
2. Step 2Grease large bowl and 13" by 9" baking dish. In large bowl of stand mixer, combine flour, zest, spices, salt and remaining 1/4 cup granulated sugar. Make well in center. Stirring from middle outward, gradually add milk mixture, slowly incorporating flour. Using dough hook attachment, knead until smooth, 8 to 10 minutes. Mix in currants.
3. Step 3Transfer dough to greased bowl; cover with plastic wrap. Let rise until nearly doubled in size, 50 to 65 minutes.
4. Step 4Transfer dough to lightly floured work surface. Cut into 12 equal pieces; roll into balls. Arrange in pan. Cover with greased plastic wrap; let rise until sides are touching, 50 to 60 minutes.
5. Step 5Heat oven to 400°F. Whisk remaining egg with 1 teaspoon water; brush over buns. Bake until golden brown and buns sound hollow when tapped, 18 to 22 minutes. Transfer to wire rack to cool.
6. Step 6Gently heat apricot jam until melted, then push through fine sieve. Brush over warm buns.
7. Step 7In bowl, combine confectioners’ sugar and 1 teaspoon water. Transfer to resealable bag and snip corner off end. Pipe crosses on top of cool buns.

Nutritional information (per serving): About 310 calories, 8 g fat (4.5 g saturated), 6 g protein, 105 mg sodium, 55 g carb, 2 g fiber

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