Classic hot cross buns

By Mary Berg
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Classic hot cross buns

Classic hot cross buns with dried fruit like raisins, apricots, cranberries and currants, baked until golden and topped with an easy homemade icing.

SERVES
15
TOTAL TIME

Ingredients

Hot cross buns

  • ¼ cup apple juice
  • ¼ cup finely diced dried apricots*
  • ¼ cup chopped dried cranberries*
  • ¼ cup dried currants*
  • ¼ cup golden raisins*
  • 1 ¼ cup whole milk, warmed
  • 2 ½ teaspoons instant yeast
  • 4–4 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup brown sugar
  • 1 ¾ teaspoons kosher salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 2 large eggs + 1 large egg yolk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold milk

For the icing

  • 1 cup + 3 tablespoons icing sugar
  • 1 ½ tablespoons milk
  • ½ teaspoon vanilla extract

Directions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a small microwave-safe bowl, stir together the apple juice and dried fruit.  Pop the bowl into the microwave and heat for about 30 seconds or until warm.  Set the fruit aside to cool to room temperature.
  3. In a glass measuring cup, stir together the warmed milk and instant yeast and allow it to sit aside and get a little foamy.  Meanwhile, in a large bowl or the bowl of your stand mixer, combine 4 cups of flour, baking powder, brown sugar, salt, cinnamon, clove, and nutmeg.  Make a well in the centre and pour in the yeast mixture.  Add in the orange zest, eggs, egg yolk, melted butter, and vanilla and strain the cooled juice from the dried fruit on in as well.  Set the fruit aside to incorporate later.
  4. If using a stand mixer, knead the mixture using the hook attachment until the dough is soft and elastic, about five to seven minutes, adding the remaining ½ cup of flour if needed.  If using a bowl, stir until a shaggy dough forms then turn the dough out onto a lightly floured surface and knead until the dough is soft and elastic, about seven to nine minutes, adding more flour as needed.
  5. When the dough has reached a lovely consistency, knead in the fruit and form the dough into a ball.  Pop the dough into a bowl, cover with plastic and a clean kitchen towel, and allow it to rise for 1 hour in a warm place or until doubled in bulk.
  6. Punch the dough down and divide it into 15 equal pieces.  Roll each piece into a tight-skinned ball and arrange them in three rows of five on your prepared baking sheet (note: the buns should be placed about one inch apart).  Lightly drape the buns with plastic and a kitchen towel again and allow them to rise for another hour or until they have puffed up and are just touching.  While the buns are rising, preheat your oven to 375 degrees Fahrenheit.
  7. Uncover the buns and lightly brush each with cold milk.  This will help make your buns become a lovely golden brown while in the oven.
  8. Pop the buns in the oven for 18–22 minutes or until golden brown and lovely.  Remove them from the oven and transfer the buns to a cooling rack to cool completely.
  9. Meanwhile, whip up the icing by mixing together the icing sugar, milk, and vanilla.  Transfer this into a piping bag fitted with a small round tip or a zip top bag with the corner cut out and pipe a cross on top of each cooled bun.
  10. *Feel free to use whatever mixture of dried fruit you’d like!  Just make sure it adds up to one cup of fruit.

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