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Hot Cross Buns
This recipe has been adapted from the Robin Hood Flour recipe collection.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
12
Dough
2 cups 2% milk, room temperature
1/2 cup sugar
1 pkg dry instant yeast
1 1/2 tsp lemon zest
1 tsp vanilla extract
4 1/2 cups flour
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 1/4 cups raisins (optional)
Glaze
1/2 cup sugar
2 Tbsp lemon juice
2 Tbsp water
Icing
3/4 cup icing sugar
1 Tbsp lemon juice
Method/Steps
Dough
1. Pour milk, sugar, salt and vanilla into a bowl. Stir. Add flour, yeast, lemon zest, nutmeg, cinnamon and raisins, and stir until blended.
2. Either by hand or with an electric mixer fitted with a dough hook, knead the dough until elastic. Dough will still be somewhat sticky. Place dough into a lightly oiled bowl; cover with plastic wrap and set in a warm place until dough doubles in bulk, about 1 1/2 hours.
3. Turn dough out onto a lightly floured surface and cut into 12 pieces. Roll each piece into a ball and place in a lightly greased cake pan. 4. Bake buns for 20-25 minutes, or until brown, at 350°F.
Glaze
1. Stir sugar, lemon juice and water together in a small pot over medium heat until sugar has dissolved.
2. Brush this mixture over the buns as soon as they come out of the oven.
Icing
1. Beat icing sugar and lemon juice until thick. Pipe a cross onto each cooled bun.