HOT CROSS BUNS
Classic Sweet Buns, traditionally made for Easter, these soft fruit filled buns are made extra special with a nice orange cross glaze.
For the Dough
¾ cup milk
1 packet Dry yeast (2 ¼ tsp)
½ cup Light brown sugar
5 tbl softened butter
1 tsp salt
1 tsp cinnamon
⅛ tsp ground star anise or fennel
½ tsp nutmeg
¼ tsp allspice
Zest of 1 orange
¼ tsp salt
3 ½ cups AP flour
1 cup raisins ( or dried cranberries, or Dried dice apricots, or a mix)
A little more butter for greasing your pan and bowl
For the Glaze
1 cup powdered sugar
Juice of 1 orange, plus a little water if needed.
- Lightly warm the milk and pour into the bowl of your mixer. Add in the packet of yeast to allow it to bloom for about 3 - 5 minutes.
- Add in the butter, eggs, spices, orange zest, salt and about 1 cup of the flour. Using the dough hook, mix on low to incorporate.
- Add in the rest of the flour, and slowly turn the speed up to begin to work your dough and form a smooth and elastic paste.
- Fold in the dried fruit and then keep mixing for about 5 minutes to develop the gluten.
- Remove from bowl onto a lightly floured surface and from into a ball.
- Place dough into a lightly greased bowl and cover with a towel, plate or plastic wrap. Allow dough to sit on counter for about two hours to rise.
- Meanwhile, lightly grease a 9x13 baking dish.
- After two hours, lightly punch down the dough, turn it out onto a clean cutting board and then using a bench scraper or a knife, divide the dough into 12 equal pieces.
- To form the rolls, take one dough ball and place on board in front of you. Take your hand and with a flattened palm, roll the dough clockwise, applying light pressure. Dough will form a nice flat circle, and even if it’s not perfectly even, the dough will forgive you.
- Place the individual rolls side by side in your pan (3 X 4), cover with a towel and let rise again for 45 minutes to an hour on your counter. Preheat your oven to 350 degrees.
- The dough should now look light and springy and be almost doubled again in size.
- Place the pan in your hot oven on the middle rack and bake for about 20 - 25 minutes, or until light golden brown on top.
While the buns are in the oven, prepare your simple orange glaze.
- In a small bowl, place 1 cup of powdered sugar and slowly whisk in the reserved juice of 1 orange. You are trying to create a nice thick glazing paste. Add in a touch more water if needed, or a bit more Powdered sugar if it is too runny. It is also nice to add in a touch of grand marnier, if you are feeling extra festive.
- Remove the buns from the oven, and while still slightly warm paint or drizzle the glaze onto the buns in the traditional cross pattern
Pro Tip: If you want to prepare these a day in advance. Instead of leaving on the counter, wrap the pan tightly and place immediately in your fridge to rest overnight. The next day, remove 2 and half hours beforehand and then continue with the baking.