I love hot cross buns and look forward to making these fruity spiced buns every Easter! I like to make the dough in a bread machine, but I have included instructions at the end of this recipe for using a stand mixer.
Ingredients
- all-purpose flour: 3 cups
- warm water (110 degrees F/45 degrees C): 0.75 cup
- white sugar: 0.25 cup
- egg: 1 piece
- egg, separated: 1 piece (divided)
- butter: 3 Tbsp (softened)
- active dry yeast: 1 Tbsp
- instant powdered milk: 1 Tbsp
- ⅜ teaspoon salt:
- currants: 0.75 cup (dried)
- ground cinnamon: 1 tsp
- water: 2 Tbsp
- confectioners' sugar: 0.5 cup
- milk: 2 tsp
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
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When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
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Punch down dough on a floured surface, cover, and let rest for 10 minutes.
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Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough.
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Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
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Mix together confectioners' sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll. Jody
