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Hot Cross Buns

from Red Star Yeast

Ingredients

For the buns:

  • ½ cup water
  • ½ cup milk
  • ¼ butter room temperature
  • 1 egg room temperature
  • cups bread flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • teaspoons active dry yeast
  • ¾ cup dried currants

For the glaze:

  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 3 to 4 teaspoons water

Instructions

To make the dough using a bread machine:

  1. Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Currants can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Take dough out after kneading cycle is complete. Follow Shaping, Rising and Baking directions below. TIP: Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.

To make using a hand-held mixer:

  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

To make using a stand mixer:

  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

To make using a food processor:

  1. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  2. Shaping, rising, and baking:
  3. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375F oven for 10 to 12 minutes. Remove from cookie sheets; cool. Frost with glaze.

To make the glaze:

  1. Whisk together sugar, vanilla, and water until you get your desired consistency.