Hot Cross Buns Recipe for the end of Lent

by Anna Olson
Hot Cross Buns Recipe for the end of Lent (Made By Anna Olson)

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👇🏾👇🏾

Hot Cross Buns Recipe for the end of Lent (Made By Anna Olson)

Cross Buns

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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.
  2. The buns will keep, well wrapped, for a full day.
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Recipe video


Enjoy

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