Classic Spiced Hot Cross Buns
Delight in the rich tradition of Classic Spiced Hot Cross Buns, a delectable treat perfect for sharing during the festive season. These soft, spiced buns infused with dried fruit and topped with a sweet icing are not only delicious but also evoke warm memories of gatherings and celebrations. Rich in flavor and history, this recipe is sure to become a cherished favorite in your home, offering the perfect balance of sweet and savory in every bite.
N/A
Servings
70
Calories
17
Ingredients
Ingredients
active dry yeast
2 (1/4 ounce) packages (Dissolved in warm water)
water
1/2 cup (110 to 115 degrees)
warm milk
1 cup (110 to 115 degrees)
sugar
1/2 cup (Granulated)
butter or margarine
1/4 cup (Softened)
vanilla extract
1 teaspoon (Pure or imitation)
salt
1 teaspoon (Table salt)
ground nutmeg
1/2 teaspoon (Freshly grated or pre-ground)
all-purpose flour
6 1/2-7 cups (For making dough)
eggs
4 (Large, beaten individually into the mixture)
dried currants
1/2 cup (Whole)
raisins
1/2 cup (Whole)
water
2 tablespoons (For egg wash)
egg yolk
1 (For egg wash)
confectioners' sugar
1 cup (For icing)
milk
4 teaspoons (For icing)
vanilla extract
1/4 teaspoon (For icing)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in warm water (between 110 to 115 degrees). Allow it to sit for about 5 minutes until foamy.
2
Add the warm milk, sugar, softened butter (or margarine), vanilla extract, salt, ground nutmeg, and 3 cups of all-purpose flour to the yeast mixture. Beat the mixture until it is smooth and well combined.
3
Incorporate the eggs one at a time, ensuring that each egg is well mixed before adding the next.
4
Stir in the currants and raisins. Gradually add enough remaining flour, mixing until a soft dough forms.
5
Transfer the dough onto a lightly floured board and knead the dough by hand for 6-8 minutes, until it becomes smooth and elastic.
6
Place the kneaded dough into a greased bowl, turning it once to grease the top. Cover the bowl with a clean towel and let it rise in a warm, draft-free area until it has doubled in size, about 1 hour.
7
Once risen, punch down the dough and divide it into 30 equal pieces. Shape each piece into a ball and arrange them on greased baking sheets, spaced apart.
8
Using a sharp knife, cut a cross on the top of each bun to give them their traditional shape.
9
Cover the buns lightly and allow them to rise again in a warm location until they double in size, approximately 30 minutes.
10
Preheat your oven to 375 degrees Fahrenheit. In a small bowl, mix together the water and egg yolk, and gently brush this mixture over the tops of the rolls.
11
Bake the buns in the preheated oven for 12-15 minutes, or until golden brown.
12
Once baked, transfer them to wire racks to cool.
13
For the icing, whisk together confectioners' sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled buns before serving.
Nutrition Information
1g
Fat
14g
Carbs
1g
Protein
0g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Classic Spiced Hot Cross Buns?
Classic Spiced Hot Cross Buns are a traditional sweet treat made with spiced dough, dried fruit, and topped with a signature icing cross, often enjoyed during festive seasons.
How long does the yeast need to proof?
The active dry yeast should sit in warm water for about 5 minutes until it becomes foamy.
What is the ideal water temperature for the yeast?
The water should be between 110 to 115 degrees Fahrenheit to properly activate the yeast.
What spices are used in this recipe?
This recipe uses 1/2 teaspoon of ground nutmeg to provide its classic spiced flavor.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either 1/4 cup of softened butter or margarine.
How many eggs are required for the dough?
The recipe calls for 4 large eggs, which should be beaten into the mixture one at a time.
What types of dried fruit are included?
The buns include 1/2 cup of dried currants and 1/2 cup of raisins.
How much flour is needed in total?
The recipe requires between 6.5 to 7 cups of all-purpose flour.
How long should the dough be kneaded?
The dough should be kneaded by hand for 6 to 8 minutes until it is smooth and elastic.
How long is the first rising period?
The dough needs to rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
How many buns does this recipe yield?
This recipe makes 30 individual hot cross buns.
How do I shape the hot cross buns?
Divide the dough into 30 equal pieces and shape each piece into a smooth ball.
How do I create the cross on the buns?
Use a sharp knife to cut a cross on the top of each ball of dough before the second rise.
How long is the second rise?
The shaped buns should rise for approximately 30 minutes until they double in size.
What is the oven temperature for baking?
The buns should be baked in an oven preheated to 375 degrees Fahrenheit.
What is used for the egg wash?
The egg wash is a mixture of 2 tablespoons of water and 1 egg yolk.
How long do the buns need to bake?
The buns typically bake for 12 to 15 minutes or until they are golden brown.
What are the ingredients for the icing?
The icing consists of 1 cup of confectioners' sugar, 4 teaspoons of milk, and 1/4 teaspoon of vanilla extract.
When should the icing be applied?
The icing should be drizzled over the buns once they have cooled on wire racks.
How many calories are in one hot cross bun?
Each bun contains approximately 70 calories.
What is the fat content per serving?
Each serving contains 1g of fat.
How many carbohydrates are in each bun?
There are 14g of carbohydrates per bun.
Is there any fiber in these buns?
No, this recipe contains 0g of fiber per serving.
How much sugar is in one bun?
Each bun contains 3g of sugar.
How much protein does one bun provide?
One bun provides 1g of protein.
Can I use imitation vanilla extract?
Yes, you can use either pure or imitation vanilla extract for both the dough and the icing.
What should the dough texture be after kneading?
The dough should be soft, smooth, and elastic.
How should the buns be cooled after baking?
Transfer the buns to wire racks immediately after baking to cool properly.
Is the milk for the dough supposed to be warm?
Yes, the milk should be warm (110 to 115 degrees) to help the dough rise correctly.
Are these buns suitable for gatherings?
Yes, they are described as a delectable treat perfect for sharing during the festive season and celebrations.