Hot Cross Buns
Soft, spiced yeast buns with raisins and the white cross, a British Easter pastry.
- Preparation
- 35 min
- Cook/bake time
- 22 min
- Total
- 3 hr 27 min
- Difficulty
- Medium
- Calories
Soft, spiced yeast buns with raisins and the white cross, a British Easter pastry. The cross is not icing, but a thin flour paste that is baked along with the buns and therefore does not run during baking. The spices are added to the dough with the flour so that their oils are distributed throughout the crumb.
Step-by-step instructions
- 1
Soak the fruit
Pour the hot tea over the raisins and candied orange peel and let them steep for twenty minutes, then drain thoroughly. The fruit should be fully soaked and only slightly moist when added to the dough. Dry raisins draw water from the dough and leave tough spots.
- 2
Knead the dough
Mix the flour, yeast, sugar, salt, and all the spices together dry, so the spice oils are distributed evenly. Add the milk, egg, and orange zest and knead for eight minutes, then add the butter and knead for another five minutes until the dough is smooth and elastic. Finally, fold in the drained fruit only briefly so it doesn't get crushed.
- 3
First proof
Cover the dough and let it rise in a warm place for ninety minutes. It takes longer than a simple bread dough due to the sugar, fat, and yeast-inhibiting spices, so go by volume, not by the clock.
- 4
Shape and second proof
Divide the dough into twelve equal pieces, roll them into smooth balls, and place them closely together in a greased pan so they touch as they rise. This way they push upwards instead of outwards and stay soft on the sides. Let them rise for sixty minutes until they touch each other.
- 5
Pipe crosses and bake
Mix the flour and water into a thick paste, fill it into a piping bag with a small opening, and pipe continuous lines over the rows. Bake the buns at 200 °C top/bottom heat for twenty to twenty-two minutes. Warm the jam with water, brush it immediately onto the hot buns, and let them cool in the pan.
