A traditional British hot cross bun recipe adapted for the stand mixer. Made with currants and candied citron, these buns are light and perfectly seasoned.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
224 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bake buns in the preheated oven until deep golden brown, about 15 minutes.
Step 3
Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a large bowl. Whisk 1/2 cup flour and yeast into warm milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
Step 4
Place 1 2/3 cups flour, white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer fitted with the paddle attachment; turn the mixer onto low speed for a few seconds to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
Step 5
Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop the mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. Mix currants and citron into dough on the lowest speed until evenly distributed, about 1 minute.
Step 6
Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
Step 7
Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
Step 8
Meanwhile, make glaze: Bring white sugar and water to a boil in a small saucepan. Remove buns from the oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
Step 9
Make icing: Stir together confectioners' sugar and remaining 2 teaspoons water in a small bowl; heat icing mixture in the microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag and pipe a cross over fully cooled buns; allow icing to dry for 30 minutes.
Ingredients
1 egg
2 tablespoons white sugar
2 teaspoons water
1 tablespoon water
0.5 cup milk
0.5 cup all-purpose flour
0.5 teaspoon salt
0.33333334326744 cup white sugar
0.25 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon ground cloves
1.6666667461395 cups all-purpose flour
2.5 teaspoons active dry yeast
0.25 cup unsalted butter, softened, cut into pieces