An Easter tradition: Hot Cross Buns. These sweet buns are studded with dried cherries and golden raisins, making them extra special. You must give them a try!
Hot Cross Buns Printer-Friendly Recipe
Adapted from: Martha Stewart
Makes: About 30 buns
1 1/2 cups whole milk
3/4 cup sugar
1 package yeast (2 1/4 teaspoons)
1 1/2 sticks of unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Pinch of allspice
5 1/2 cups flour
3/4 cup dried cherries
3/4 cup golden raisins
1 egg white
splash of water
1/2 cup powdered sugar, more if needed
2 teaspoons milk
1/2 teaspoon vanilla
Place a candy thermometer in a small saucepan. Pour the milk into the pan and heat over medium heat until the milk is heated to 110 degrees (this happens quickly, so keep a close eye on it). Pour warm milk into the bowl of a stand mixer fitted with a hook attachment. Turn the mixer on low-speed and add the sugar, yeast, butter, salt, nutmeg, cinnamon, all spice, and eggs. Mix until combined. Slowly add in the flour, a cup at a time. When the mixture comes together, increase the speed and knead until the dough is smooth, this will take about 4 minutes. If the dough is too sticky, add a little more flour.
As the buns are finishing up their plumping process, preheat your oven to 375 degrees. Prepare the eggs wash by whisking together the egg white and a splash of water. When the buns are ready, brush the top of each with the egg wash. Bake in preheated oven for 20-22 minutes, rotating halfway though. Remove from oven and cool on the baking sheet, place on a wire cooling rack for 30 minutes.
In a small bowl, whisk together the icing ingredients. Pipe or spoon the icing onto the buns in the shape of a cross (you can also spoon the icing on to completely cover the buns, if desired). You can add more or less powdered sugar and milk, depending on your desired thickness. If you are glazing the buns, you may need to make two batches of the icing, it just depends how heavily you want to coat them.The buns are best served warmed with the icing spooned on top immediately before serving. Enjoy!