Hot Cross Buns
Total Time: 03h 30m
Hands-on Time: 00h 30m
Makes: 12 servings
Hot Cross Buns are mildly spiced, yeasted rolls that have a rich and interesting history — beyond being the subject of a song dating back to the 1700s. They're traditionally eaten on Good Friday. Dried fruits are often added to the dough, with dried cranberries, goji berries and candied citrus peel being current popular choices. Chocolate chips are another favorite addition that provide a new flavor dimension. Our KA Grade Korintje Cinnamon, hand-sorted Nutmeg, and gourmet Bourbon Vanilla Beans make this particular hot cross buns recipe extra special.
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Ingredients
- For the Buns:
- 3 cups all-purpose flour
- 3/4 cup Frontier Co-op® Organic Cane Sugar
- 1/2 teaspoon Frontier Co-op® Kosher Salt
- 1/2 teaspoon Frontier Co-op® Korintje Cinnamon
- 1 Frontier Co-op® Whole Nutmeg, grated
- 2 packets instant dry yeast
- 1 cup whole milk, at room temperature
- 1/2 cup butter, melted and cooled to room temperature
- 1 large egg yolk
- 1 tablespoon citrus zest (orange or lemon)
- 1 Frontier Co-op® Vanilla Bean
- 1/2 cup chocolate chips
- 1/2 cup craisins
- For the Egg Wash:
- 1 egg
- 1 tablespoon water
- For the Glaze:
- 2 cups confectioners’ sugar
- 1/4 cup orange juice
- 1 teaspoon citrus zest
Directions
- In a stand mixer or a large bowl, add flour, sugar, salt, cinnamon, nutmeg and yeast. Mix well to combine.
- In a separate bowl, stir together milk, melted butter, yolk and citrus zest. Make a slit in the vanilla bean along its length, the scrape the insides into milk-butter mixture, and stir in.
- In center of flour mixture, make a well and add milk-butter mixture. With a wooden spoon, stir to combine until a shaggy consistency forms.
- Stir in chocolate chips and craisins.
- Set mixer to low-medium speed and knead dough for 10 minutes. If kneading by hand, turn dough onto a floured surface and knead for 15 minutes, until dough comes together and becomes smooth.
- Shape dough into a ball, transfer to a greased container, cover, and let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.
- When dough has risen, line a baking tray with parchment paper and divide dough into 12 equal portions.
- Shape portions into rolls, tucking edges underneath to achieve a smooth surface.
- Place rolls on tray, cover and let rise again at room temperature for 45 minutes.
- Preheat oven to 370 degrees. Whisk together egg and water; brush on risen rolls, and bake rolls for 20 to 25 minutes.
- For the glaze, whisk together confectioners’ sugar and orange juice, then stir in citrus zest.
- Transfer glaze into a piping bag and pipe crosses or your favorite pattern onto buns. Serve immediately.
- The 370 degree temperature in Step 10 is not a typing error — it's the ideal temperature for these buns.
- Leftover buns are excellent in a bread pudding.
