After my not so great week last week, I got into the dentist and had a root canal done. Success! No more radiating pain in my tooth! But now I’ve come down with a cold. (insert a not amused face emoji here) UGH!
The number one thing I always ask my mom for is pictures of my growing adorable niece and nephews. NOT this Easter though! I’ll be taking a micro vacation out to Arizona, and will be self sufficient in providing such photos. In addition, I’ll see some very missed aunts and uncles!
Hot cross buns are traditionally served for Easter, and although I don’t have any fond Easter memories including these buns myself, I did want to share this recipe because it also happens to be a damn good enriched bread recipe. So, make them for Easter, or make them on ANY other occasion and I promise you’ll be satisfied! This slightly sweet, tender bread is studded with dried fruit, glazed with an apricot jam, and striped with a powdered sugar cross. It’s the perfect accompaniment to a sweet OR savory meal. Just cut that baby in half, slather it up with some butter, and you’re good to go.
Hot Cross Buns
Yield 16 buns
Active dry Yeast 1 package (0.25 oz.)
Warm milk 1 cup
Eggs 1
Butter, softened 3T
Sugar 2T
Salt ¾ tsp
Cinnamon ½ tsp
Allspice 1/8 tsp
Flour 3 ½ cups
Dried currants ¼ cup
Dried apricots ¼ cup
Egg wash
Egg yolk 1
Water 2 T
Icing
Powdered sugar, sifted 1 ½ cup
Milk 4-6 tsp
Apricot glaze
Apricot jam 3T
Water 2T
Directions:
Place warm milk in a mixing bowl and sprinkle over the active dry yeast. Sprinkle over 1 T of sugar. Let sit for about 5 minutes.
Pour in flour, salt, spices, and remaining sugar. Attach dough hook and turn to medium speed. Next add in eggs, then butter. Lastly, add in dried currants and dried apricots. Dough should come together pretty fast.
Turn onto a floured surface and knead for about 5 minutes (or you can do this in the mixer).
Place dough into a greased bowl, turning once to grease the top. Cover with plastic wrap and proof for 1 hour, or until dough has doubled in size.
Punch down the dough and turn out onto a floured surface. Cut the dough in half, then roll those two pieces out into two logs. Cut dough into 8ths, and you’ll end up with 16 pieces. Form each portion of dough into a ball, and place on a greased baking dish, about an inch apart from each other. Let this proof another 45 minutes.
Preheat oven to 375 degrees F (190C).
To make the egg wash, whisk egg yolk and water together.
To make the icing, mix the sifted powdered sugar with milk, 1 T at a time until you reach a thick, pipeable consistency. Transfer to a piping bag.
Brush the egg wash over each bun, then use a really sharp knife to cut a cross on each bun.
Pipe a cross of icing down each bun, and reserve to pipe more after baked.
Bake for 15-20 minutes, or until golden brown.
While baking, make the apricot glaze by heating up apricot jam and water in a microwave.
Once buns are out of the oven, quickly brush the apricot glaze over each. Pipe another cross over each bun with the remaining icing.
Eat right away or safe for later! Enjoy!
Hot Cross Buns
Hot Cross Buns with currants and apricots
Servings: 16
Author: Saura Madani
Ingredients
- 1 pkg active dry yeast
- 1 cup warm milk
- 1 egg
- 3 Tbsp. butter, soft
- 2 Tbsp. sugar
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 3 1/2 cups flour
- 1/4 cup dried currants
- 1/4 cup dried apricots, chopped
Egg Wash
- 1 yolks
- 2 Tbsp. water
Icing
- 1 1/2 cups powdered sugar, sifted
- 4-6 Tbsp. milk
Apricot Glaze
- 3 Tbsp. apricot jam
- 2 Tbsp water
Instructions
- Place warm milk in a mixing bowl and sprinkle over the active dry yeast. Sprinkle over 1 T of sugar. Let sit for about 5 minutes.
- Pour in flour, salt, spices, and remaining sugar. Attach dough hook and turn to medium speed. Next add in eggs, then butter. Lastly, add in dried currants and dried apricots. Dough should come together pretty fast.
- Turn onto a floured surface and knead for about 5 minutes (or you can do this in the mixer).
- Place dough into a greased bowl, turning once to grease the top. Cover with plastic wrap and proof for 1 hour, or until dough has doubled in size.
- Punch down the dough and turn out onto a floured surface. Cut the dough in half, then roll those two pieces out into two logs. Cut dough into 8ths, and you’ll end up with 16 pieces. Form each portion of dough into a ball, and place on a greased baking dish, about an inch apart from each other. Let this proof another 45 minutes.
Preheat oven to 375 degrees F (190C). - To make the egg wash, whisk egg yolk and water together.
- To make the icing, mix the sifted powdered sugar with milk, 1 T at a time until you reach a thick, pipeable consistency. Transfer to a piping bag.
- Brush the egg wash over each bun, then use a really sharp knife to cut a cross on each bun.
- Pipe a cross of icing down each bun, and reserve to pipe more after baked.
Bake for 15-20 minutes, or until golden brown. - While baking, make the apricot glaze by heating up apricot jam and water in a microwave.
- Once buns are out of the oven, quickly brush the apricot glaze over each. Pipe another cross over each bun with the remaining icing.
- Eat right away or safe for later! Enjoy!
