Easter Hot Cross Buns

Easter Hot Cross Buns

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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It’s Easter, which means it’s time for Hot Cross Buns! Ground cloves and nutmeg give these sweet buns their distinct flavor.

  • 1/2 Cup Water (Warm)
  • 1/2 Cup Milk (Warm)
  • 1/4 Butter (Room Temperature)
  • 1 Egg (Room Temperature)
  • 3 1/2 Cups Bread Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Sugar
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 2 1/4 Teaspoons Active Dry Yeast
  • 3/4 Cup Dried Currants
  • 1 Cup Powdered Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Water
  1. Preheat oven to 375 degrees when ready to bake.
  2. Heat 1/2 water and 1/2 cup milk to 120 degrees.
  3. In large-size bowl combine yeast, 1 cup flour, kosher salt, sugar, lemon zest, cinnamon, cloves, and nutmeg. Add warmed milk and water. Stir to combine. Stir in butter. Add egg and beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover and let dough rise.
  4. Turn dough onto lightly floured surface and punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased baking sheet, sides touching. Cover and let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water in small-size bowl. Brush buns. Place in oven 10 to 12 minutes. Remove from oven. Remove from baking sheet and transfer to cooling rack.
  5. In small-size bowl combine powdered sugar, vanilla, and water. Frost buns or pipe glaze into shape of cross on each bun.
  6. Makes 18
  7. Prep Time: 90 Minutes Cook Time: 12 Minutes Total Time: 102 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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