Hot Cross Buns

Hot Cross Buns


  • 3/4 cup lukewarm milk (low-fat is fine)

  • 2 teaspoons pure vanilla extract

  • 1 large egg, at room temperature

  • 3 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 scant teaspoon salt

  • 3 teaspoons active dry yeast

  • 2 ounces (1/4 cup) unsalted butter, softened, cut into 4 to 6 pieces

  • 1 1/2 teaspoons ground cinnamon

  • 3/4 to 1 cup currants

  • 1 large egg yolk

  • 2 tablespoons water

For the Icing:



  1. Whisk together the 3/4 cup milk, 2 teaspoons of vanilla, and the egg.

  2. Add the milk mixture, flour, granulated sugar, salt, yeast, and butter to the bread machine, adding in the order suggested by your bread machine manufacturer.

  3. Set the machine on the dough cycle; add cinnamon and currants or chopped dried fruit at the beep. If the mixture seems too dry, add water in very small amounts

  4. When the dough is done and doubled in volume, remove to a lightly floured surface. Knead about 6 to 8 times, and let it rest for 10 minutes.

  5. Grease a 9-inch square baking pan.

  6. Tear off small pieces of dough (about 2 to 2 1/4 ounces each) and shape them into balls. Place the dough balls in the prepared baking pan. Cover the pan with a cloth and let the dough rise in a warm place for 40 minutes.

  7. Preheat the oven to 350 F. Stir together the egg yolk and 2 tablespoons water. Lightly brush the tops of the buns with the egg yolk mixture. Bake for 20 to 25 minutes, until the tops are nicely browned. Remove the pan to a rack to cool completely

  8. Combine the confectioners' sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla; stir until smooth. Add small amounts of hot water or more confectioners' sugar, as needed, for drizzling consistency.

  9. With a spoon or decorating bag, drizzle crosses on the tops of the buns.

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