Hot Cross Buns - Master Cookbook Recipe # 164

Name: Hot Cross Buns - Master Cookbook Recipe # 164
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 32
Cuisine: Southern
Ingredients: 2 envelopes (2 1/2 tsp) Active dry yeast; 1/2 cup Very warm water; 1/2 cup Salted butter, melted; 2/3 cup Evaporated milk; 1/2 cup Granulated sugar; 1 tsp Salt; 2 large Eggs (reserve 2 tbsp for egg wash); 1 cup Dried fruit (raisins, currants, or dates); 4 1/2 cups Sifted bread flour; 1/4 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 1 cup Powdered sugar; 4 tsp Milk; 1/4 tsp Lemon extract; 1/4 tsp Vanilla extract

These traditional Hot Cross Buns are soft, spiced, and filled with sweet dried fruit. Topped with a signature lemon-vanilla glaze, they are a beautiful addition to any holiday table.

This is recipe #164 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 30 minTotal time: 1 hr Rising Time: 1 hr 30 min

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Ingredients

2 envelopes (2 1/2 tsp) Active dry yeast
1/2 cup Very warm water
1/2 cup Salted butter, melted
2/3 cup Evaporated milk
1/2 cup Granulated sugar
1 tsp Salt
2 large Eggs (reserve 2 tbsp for egg wash)
1 cup Dried fruit (raisins, currants, or dates)
4 1/2 cups Sifted bread flour
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Lemon Vanilla Glaze:
1 cup Powdered sugar
4 tsp Milk
1/4 tsp Lemon extract
1/4 tsp Vanilla extract

Instructions

Bloom Yeast: Add yeast to warm water in a stand mixer bowl. Stir for 5 minutes until dissolved.
Combine Liquids: Mix melted butter and sugar. Stir in evaporated milk and salt until sugar dissolves. Add this to the yeast mixture.
Mix Dough: Beat eggs separately, reserve 2 tbsp, and add the rest to the mixer. Sift 2 cups of flour with the cinnamon and nutmeg; whisk into the wet ingredients.
Knead: Using a dough hook, gradually add the remaining 2 1/2 cups of flour until a sticky but manageable dough forms. Transfer to a floured surface, add dried fruit, and knead for 5 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled).
Shape: Punch down dough. Divide into 32 equal-sized balls. Arrange 16 balls per 9x9 inch greased pan.
Second Rise: Cover and let rise again until doubled.
Bake: Brush with the reserved egg wash. Bake at 350°F for 20 to 30 minutes until golden.
Glaze: Once cool, whisk glaze ingredients until smooth. Pipe a cross pattern over the top of each bun using a piping bag or snipped Ziploc bag.

Notes

Pro Tips -

Temperature Check: Ensure your water is comfortably warm to the touch, but not hot, to avoid killing the yeast.
Sift Your Flour: Sifting the bread flour ensures a lighter, airier bun texture.
Reserving Egg: Don't forget to save those 2 tablespoons of egg! Brushing them on before baking gives the buns that beautiful, professional-looking golden sheen.