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–+ servings

Hot Cross Buns

Bake classic Hot Cross Buns! Mix flour, yeast, spices, and dried fruits. Shape, add crosses, bake until golden for a sweet Easter treat.
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Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 1 people
Calories 3950 kcal

Equipment

Ingredients
  

For the Dough

  • 3/4 cup Whole Milk warmed to about 110°F
  • 2 1/4 tsp Active Dry Yeast or Instant Yeast
  • 1 tsp Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 5 tbsp Unsalted Butter softened to room temperature and cut into 5 pieces
  • 1/2 tsp Vanilla Extract
  • 2 Large Egg room temperature
  • 1 tsp Kosher Salt
  • 1 1/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 3 1/2 cup All Purpose Flour
  • 1 cup Raisins

Flour Cross

  • 1/2 cup All Purpose Flour
  • 6 tbsp Water

Orange Icing

  • 1 cup Confectioners’ Sugar
  • 3 tbsp Orange Juice

Instructions
 

  • In the bowl of a stand mixer, combine the milk, yeast, and granulated sugar. Cover with lid and let the mixture sit for about 5 minutes, or until bubbles form on the surface. Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125 grams) of the flour. Using a dough hook or whisk, mix on low speed for 30 seconds, scraping down the sides of the bowl with a rubber spatula, then add the remaining flour and raisins. Mix on low speed until dough comes together and pulls away from sides of bowl, about 2 minutes.
    3/4 cup Whole Milk, 2 1/4 tsp Active Dry Yeast or Instant Yeast, 1 tsp Granulated Sugar, 1/2 cup Light Brown Sugar, 5 tbsp Unsalted Butter, 1/2 tsp Vanilla Extract, 2 Large Egg, 1 tsp Kosher Salt, 1 1/4 tsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 3 1/2 cup All Purpose Flour, 1 cup Raisins
  • Place the dough in the mixer and knead for a full 5 minutes, or knead it by hand on a lightly floured surface for a full 5 minutes. After kneading, the dough should still be a little soft. Poke it with your finger - if it slowly bounces back, the dough is ready to rise.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning so all sides are coated with oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm place for 1-2 hours, or until doubled in size.
  • Once the dough is ready, flatten it to release the air. Divide the dough into 60g balls. Shape each into a smooth ball and pinch the bottom to seal. Place the dough on a greased baking sheet.
  • Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  • Stir together the cross ingredients, beginning with 6 tablespoons of water. You want a thick paste that is easy to squeeze out. Add the remaining water if needed. Scoop the paste into a piping bag or zip-top piping bag. (If using a piping bag, you don't need a piping tip.) Snip off a small piece at the corner. Pipe a line down the center of each row of bread, then repeat in the other direction to form a cross.
  • Whisk the icing ingredients together.
  • Remove the grill plate from the Typhur Dome 2. Spray the bottom of the basket with oil.
  • Place the dough balls into the basket one by one.
  • Cook the buns.Temperature: 330 °F Time: 20 minutes
  • Use tongs to take out the baked bread and brush the icing on the surface of the bread while it is still hot.
  • Enjoy the delicious bread.

Nutrition

Calories: 3950kcalCarbohydrates: 747gProtein: 76gFat: 78gSaturated Fat: 43gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 500mgSodium: 2621mgPotassium: 2479mgFiber: 27gSugar: 243gVitamin A: 2631IUVitamin C: 33mgCalcium: 538mgIron: 30mg
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