Irresistible Hot Cross Buns Recipe with Lemon Glaze Delight
This hot cross buns recipe combines traditional spices and currants, topped with a refreshing lemon glaze, perfect for Easter celebrations.
Equipment
- Mixing bowl
- - Baking dish
- Wire rack
- Whisk
- - Plastic wrap
- Oven
Ingredients
For the Dough
- 1 cup Dried Currants Can substitute with raisins or chopped dried fruits.
- 1 cup Whole Milk Heated to 110°F for optimal results.
- 2 teaspoons Active Dry Yeast Check expiration date.
- 1/4 cup Granulated Sugar Can reduce quantity for less sweetness.
- 4 cups All-Purpose Flour Can substitute with bread flour.
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg Can be replaced with pumpkin pie spice.
- 1 large Egg Yolk Egg replacement may affect texture.
- 1/4 cup Unsalted Butter Melted, can substitute with vegan butter.
- 1 teaspoon Pure Vanilla Extract Almond extract can be used for variation.
For the Egg Wash
- 1 large Egg Use diluted plant-based milk for egg-free wash.
For the Glaze
- 1 cup Confectioners' Sugar Can replace with maple powder.
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice Substitute with orange zest/juice for variation.
Instructions
How to Make Hot Cross Buns
- Start by pouring boiling water over the dried currants. Let them plump up for 10 minutes, then drain and set aside.
- In a bowl, mix warmed whole milk with active dry yeast and 1 teaspoon of granulated sugar. Allow the mixture to rest for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together all-purpose flour, kosher salt, ground cinnamon, nutmeg, and the remaining sugar. Add the yeast mixture, large egg yolk, melted unsalted butter, and pure vanilla extract. Mix until combined.
- On a floured surface, knead the dough for 8-10 minutes until smooth and elastic.
- Lightly grease a bowl, place the kneaded dough inside, and cover with plastic wrap. Let it rise for 60-90 minutes until puffed up and doubled in size.
- Gently turn out the risen dough onto a floured surface. Divide into 12 equal portions, shape each into a ball, and arrange in a greased baking dish. Cover and allow to rise until doubled.
- Preheat the oven to 375°F (190°C). Prepare your egg wash by whisking a large egg.
- Brush the tops of the buns with the egg wash and bake for 22-25 minutes, until golden-brown.
- For the glaze, whisk together confectioners' sugar, a splash of milk, lemon zest, and lemon juice until smooth. Drizzle over cooled buns.
Notes
For a festive touch, sprinkle additional lemon zest on top of the glaze. Store in an airtight container to maintain softness. Freeze for long-lasting enjoyment.