Hot Cross Buns

Don’t make me sing

One a penny, two a penny…most people don’t know much more of the song.  Ha ha. (I do).

Hot Cross Buns are made from an enriched dough which has basic good bread ingredients with the addition of sweetener, fat and usually milk.  Brioche, Cinnamon buns, they are made from enriched dough.

Hot Cross Buns also have warm spices added and dried fruit.

Hot Cross Buns are special and appreciated more because you can’t find them year round.  Make these yourself and you won’t believe how much you appreciate them!

I did not like hot cross buns much as a child.  I found that store bought would tend to be heavy on the cloves and too much of the fruit I did not like.

You can adjust your spices to your liking, and you can candy your own peel, which is easy and satisfying.

Recently, I saw Chocolate Hot Cross buns at the store and thought that might be nice for younger people, or any people, who do not appreciate too much spice and fruit peel.  So I made some Chocolate Hot Cross Buns too!

Candied lemon and orange peels

Why bread flour?  (AKA strong or hard flour). It has a higher protein content than all purpose flour.  The higher protein count produces more gluten.  When you pull the fresh Hot Cross Buns apart you will see that and you will catch yourself doing it in slow motion.

Bread flour will yield a nice bready chewy texture and slightly higher rise.  

Bread flour will work better for bready things like this, but they will still be wonderful if you use all purpose.

Every time I had a hot cross bun I would be fooled in thinking the cross part would be sweet.  It is not sweet, unless the cross is piped icing.

If it is a baked on cross, like here, it is just flour and water, a bit of oil gives it a bit of stretch and less cracking.

Sugar would make it brown too much during baking.  Ahhhh, I see.  

This recipe used quick, or “instant” yeast.  If you use regular yeast granules, you can bloom your yeast and add it.  I used it in the aforementioned Chocolate Hot Cross buns.

Lighter finer instant yeast and regular dried yeast

How to Make Hot Cross Buns

1. Line or grease a 9”x13” cake pan or jelly roll pan. You could also use a baking sheet.  They will rise as much as they spread, as a bread bun does.

2. Add the warm milk to a large mixing bowl.  Take into consideration the temperature of the bowl.

I usually swirl some hot water in the bowl, otherwise it will bring down the temperature of whatever is being used to activate the yeast (milk) too much.

It is better a tiny bit cooler than warmer.  

Too warm will kill the yeast, too cool and the yeast just takes longer to proof.

3. To the milk add the room temperature egg and the melted, then cooled butter and the vanilla.  Give that a whisk.

4. Combine and sift into the egg and milk mixture, the flour, nutmeg, cloves, cinnamon and sugar.

5. Sprinkle in the quick yeast and begin to combine with the dough hook.

6. Once slightly combined, add the salt. 

You can add the salt anytime after the yeast has been slightly incorporated, otherwise it may stunt the yeast.  It does, but barely and it really has to contact the yeast, so don’t worry, but don’t leave out the salt!  Salt is needed for proper steady rising.

7. Knead the dough on medium, using the dough hook for about 5 minutes, stopping to give it a poke to see if it is sticky and to scrape the dough down as needed.  It is a sticky dough, but if it seems hopelessly sticky, add a bit of flour at a time.  The dough should pull away from the sides and the dough hook in the end.

If kneading with your hands, knead for about 10 minutes until you have a smooth dough.

8. Put into a large greased bowl and cover to let it rise for about an hour and a half.  You can put it in an oven that is off, but with the light on, or the highest point of your house.  I usually put it on top of the fridge.

After beating or kneading for 5-10 minutes the dough will be smooth and less sticky.

Making note of the time is helpful

9. Turn the dough out on a lightly floured surface and add the dried and candied fruit. 

10. Knead that in by folding and rolling.

If you can weigh the dough any time after the fruit has been added, it will help when you are portioning the dough (divide by 12), or you can just eyeball it.

11. Return this to the bowl and cover to rise another hour or so.

This second knocking back gives the Hot Cross buns a finer, more even texture.

12. After an hour, turn the dough out again.  I mark the dough into 12 somewhat equal pieces just to give myself an idea what to cut, then I cut and weigh each dough ball.

If you are eyeballing, mark it slightly more precise twelfths and cut.  You will be able to feel the size differences as you roll.

13. Don’t use too much flour as you shape the rolls, you kind of want them to drag as it pulls itself into shape. You just don’t need it to stick to your hands too much.

14. Place the buns evenly in the pan.  Cover and let rise once more for about 30 -45 minutes.

For the Flour Cross

15. While they are rising, combine ½ cup (70g) flour with some of the ½ cup (125mL) water.  Whisk in the oil, then add more water until you have a pipeable paste. It needs to make a distinct mark. 

Test it somewhere before you go over the buns.

16. When the Hot Cross buns have risen, pipe the flour mixture into a cross on each bun.

You can use a piping bag, or make one from a triangular piece of non-stick baking parchment.

17. Bake at 375°F (190°C) for  20- 25 minutes

For the Glaze

18. In the meantime boil the water and the sugar in a small pot.  Lower to a simmer for about 5 minutes, then brush over the hot buns right away.  

Cool completely before consuming.  Ha ha  just kidding.