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Cross Buns are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Dough
- ¾ cup (175 ml) 2% milk, heated to just above body temperature (105ºF or 40 C)
- 4 tsp (15 g) instant dry yeast
- ⅓ (70 g) cup sugar
- 3 large eggs, at room temperature
- ½ cup (125 ml) vegetable oil
- 3 ¾ (555 g) cups all-purpose flour
- 1 tsp (5 g) finely grated lemon zest
- ¾ tsp (4 g) salt
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (1 g) ground allspice
- ¼ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground clove
- ⅓ cup (53 g) dried currants
- ¼ cup (25 g) mixed diced peel
Hot Glaze
- ½ cup (100 g) sugar
- 3 Tbsp (45 ml) water
- 1 tsp (5 ml) vanilla extract
Icing
- ¾ cup (96 g) icing sugar, sifted
- 1 Tbsp (15 ml) milk, plus extra if needed
Instructions
Dough
- For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough at low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.
- Turn the risen dough out onto a lightly floured work surface and divide it into 12 even pieces. Shape each piece into a ball by rolling it between your hands while it remains on the work surface. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
- Preheat the oven to 350ºF (175 C). Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.
Hot Glaze
- For the glaze, bring the sugar, water, and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.
Icing
- For the icing, stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.
- The buns will keep, well wrapped, for a full day.
Enjoy
