These hot cross buns, known for their iconic cross on top and spiced flavor, are a must-have during the Easter season. This version adds a delightful twist with the inclusion of orange zest.
Equipment Needed:
- Stand mixer with a dough hook
- Whisk
- Pastry cutter
- 13x9 baking pan
- Parchment paper
- Plastic bag
- Pastry brush
Instructions:
1. Preparing the Buns:
- In your stand mixer's bowl, combine flour, instant yeast, sugar, cinnamon, all spice, nutmeg, and salt. Whisk these dry ingredients well.
- Pour in the warm milk, melted butter, beaten egg, orange zest, and raisins. Using the dough hook, knead until the dough detaches from the bowl sides (~5 minutes). Aim for a soft dough consistency, not sticky. Add flour in tablespoon increments if needed.
- Move dough to a floured surface and knead briefly until it forms a soft ball.
- Transfer the dough to a greased bowl, cover, and let it rise until it doubles (roughly 1 1/2 hours).
- Punch down the risen dough and transfer back to a floured surface. Divide the dough into 12 equal pieces. Shape each piece into a ball.
- Position the dough balls in a parchment-lined 13x9 baking pan. Allow them to rise, covered, for another 30 minutes. Meanwhile, preheat your oven to 350° F.
2. Making the Crosses:
- As the buns rise, prepare the cross mixture. Combine the flour and water until smooth. Transfer to a plastic bag and snip a small corner. Pipe this mixture over the buns, creating the signature cross.
3. Baking:
- Place the buns in the oven, baking for 22 to 24 minutes. They should attain a golden-brown hue.
- Let the buns cool in the dish for around 15 minutes prior to glazing.
4. Glazing:
- Whisk together warm water and confectioners' sugar. Brush this glaze over the buns. Garnish with additional orange zest before serving.
Notes:
- Store the buns in an airtight container at room temperature for a max of 3 days. They taste best fresh.
- Active dry yeast can replace instant yeast. If doing so, ensure the mixture foams after 5 minutes to confirm the yeast's activity.
- Bread flour is optimal for soft buns, but you can use all-purpose flour if required.
- Kneading by hand? Prepare for a 10-minute workout.
- Overnight preparation? After shaping, refrigerate for up to 12 hours. Let them reach room temperature and rise before proceeding (~2 hours).
- Freezing? Post shaping, freeze up to a month. Thaw and let them rise for about 4 hours before baking.
- At high altitudes, bread flour is crucial. Adjust flour and sugar as noted, and account for a quicker initial rise.
Savor these delightful hot cross buns warm, perhaps with a smear of butter, and celebrate tradition with a zesty twist!
