Name: Soft and Spiced Hot Cross Buns
Prep time: 2 h 35 min
Cook time: 25 min
Total time: 3 h
Ingredients: 3/4 cup whole milk, warmed (just above body temp); 10 g instant dry yeast; 1/3 cup sugar; 3 large eggs, room temp; 1/2 cup vegetable oil; 3 3/4 cups cake flour; 1 tsp lemon zest, finely grated; 3/4 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 cup raisins; 1/4 cup mixed peel, diced; Glaze:; 1/2 cup sugar; 3 tbsp water; 1 tsp vanilla extract; 3/4 cup icing sugar, sifted; 1 tbsp milk (plus a drop or two extra if needed)

Description

There’s something special about making hot cross buns from scratch, messy counters, floury hands, and that warm cinnamon smell sneaking through the kitchen. These buns are soft, gently spiced, and studded with plump raisins and peel.

Ingredients

Units Scale

Buns

3/4 cup whole milk, warmed (just above body temp)
10 g instant dry yeast
1/3 cup sugar
3 large eggs, room temp
1/2 cup vegetable oil
3 3/4 cups cake flour
1 tsp lemon zest, finely grated
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup raisins
1/4 cup mixed peel, diced
Glaze:
1/2 cup sugar
3 tbsp water
1 tsp vanilla extract

Icing Crosses:

3/4 cup icing sugar, sifted
1 tbsp milk (plus a drop or two extra if needed)

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Instructions

Pour 3/4 cup of warm milk into a large mixing bowl and stir in 10g of yeast and 1/3 cup of sugar.
Let it rest for a minute, then whisk in the 3 eggs and 1/2 cup oil.
Add 3 3/4 cups cake flour, 1 tsp lemon zest, 3/4 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg, and 1/4 tsp ginger. Mix until a shaggy dough forms.
Knead with a dough hook for about 5 minutes (or 10 minutes by hand).
Once it starts to feel elastic but still soft, add in the 1/2 cup raisins and 1/4 cup mixed peel.
Knead just until they’re tucked in.
Lightly oil a bowl, pop the dough in, cover with plastic wrap, and let it rise for about 1 1/2 hours, or until doubled.
Turn the dough onto a lightly floured counter.
Divide into 15 equal pieces and shape into balls by cupping your hands and rolling against the counter.
Arrange the buns in a greased 33 x 25 cm baking tray, leaving a little space between each.
Cover and let rise again for 45 minutes, until puffed.
Preheat your oven to 180°C (350°F).
Bake the buns for 20–25 minutes, until golden brown.
While the buns are hot, simmer 1/2 cup sugar, 3 tbsp water, and 1 tsp vanilla until the sugar dissolves.
Brush the hot syrup over the buns. Let them cool in the tray.
Mix 3/4 cup icing sugar with 1 tbsp milk to a thick pipeable icing (add a drop more milk if needed).
Pipe crosses over the cooled buns. Let the icing set.

Notes

Created, prepared, tried, and tested by Gail