Have you ever made hot cross buns? They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron. They’re marked with a cross on top (hence the name), signifying a crucifix, and are typically served through Lent and on Good Friday, the Friday before Easter Sunday.
Hot Cross Buns
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
- 1 cup plus 1 tablespoon milk
- 2 packages active dry yeast
- 1/2 cup granulated sugar
- 2 teaspoons plus one pinch salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 4 large eggs, lightly beaten
- 5 1/2 cups all-purpose, flour plus more for dusting
- 1 1/3 cups currants
- 1 large egg white
- 2 cups confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
- Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
- With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
- Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
- Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
- Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
- Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
- In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.