Hot Cross Buns

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 cup dried currants
• 1 egg beaten with 1 tbsp water for egg wash

Steps

1. 1 In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and cloves. Stir in yeast. In a separate bowl, mix warm milk, melted butter, and egg, then pour into dry ingredients. Mix until a dough forms.
2. 2 Knead in currants. Turn out onto a floured surface and knead for about 5 minutes until smooth.
3. 3 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. 4 Preheat oven to 375°F (190°C).
5. 5 Punch down dough and divide into 12 equal portions. Shape into balls and place on a baking sheet lined with parchment paper, leaving space between them.
6. 6 Cover and let rise for another 20 minutes.
7. 7 Using a small amount of flour, draw a cross on each bun. Brush with egg wash.
8. 8 Bake for 18-20 minutes or until golden brown.
9. 9 Cool on a wire rack.

Nutrition

Tips

• For a richer flavor, substitute some of the flour with whole wheat flour.
• If currants aren't your thing, raisins or chopped dried apricots work well too.

Storage

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a warm oven to restore freshness.

Serving Suggestions

• Serve warm with a slather of butter.
• Pair with a cup of Earl Grey tea for a quintessential British treat.

FAQ