Hot Cross Buns

I’m not a big fan of hot cross buns though I’ve only had the ones from the grocery store. They tasted like hamburger buns with fruit and icing on top..ug.

But I’ve change my mind! These hot cross buns are delicious. Hot Cross Buns are a traditionally eaten on Good Friday, the cross on top for the crucifix. Supposedly it could be from the pagan era, but nobody is sure. I just made them for Easter.. because it’s an Easter bread.


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These are little slightly cinnamon, fruity buns with an icing cross on top.. though mine dissolved off the top because I just used icing sugar and water.. ah well. They’re still tasty!

Hot Cross Buns (adapted from artisan breads)

1/2 cup leaven
1/2 tbsp honey
little warm water + 1/3 tsp yeast
1 1/2 cups bread flour (or until the consistency of slight stickyness)
1 egg + 2 egg yolks
1 tsp vanilla extract
1 1/2 tbsp sugar
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp cardamon
1/2 tsp orange zest/lemon zest (I didn’t add it because I forgot but feel free)
1/3 cup butter softened
1 cup currants (soaked in water)

egg whites + water wash

Icing (I used icing sugar, lemon and water but probably should have used Royal Icing)
2 egg whites + 2 tsp lemon juice + 3 cups confectionary sugar (from this website)

Make sure the leaven floats.


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Dissolve the honey and little yeast in a little warm water. Throw it into a bowl with the leaven.


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Whisk up the eggs and vanilla extract and add to the leaven.


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Mix in flour, salt, spices and sugar. Then knead in the soft butter. I usually add more flour after because it’ll be pretty sticky. You want the dough to be slightly sticky but not too bad.


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Start soaking the dried currants.


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Let it sit for 40 min so everything can hydrate then knead in the currants.


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So mine was pretty sticky, I kneaded it like the wet bread from Tartine and let it rise for 3 hours or so.

Cut into 12 pieces and squeeze into little “boules” or balls, I usually flour them a little because it’ll be a little sticky.


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Lay them on a parchment lined cookie sheet, cover and let rise for about an hour and a half. Until almost double.


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Preheat oven at 350°F and 10 minutes before, wash with the whisked egg white and water. You could also slash a cross in the buns; to make it without icing or have a place for the icing to sit.


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Bake for about 25 min or until golden brown, turning the pan once to even out the baking.

Cool on Rack.


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Beat egg whites, lemon juice and icing sugar together until shiny and stiff peaks. Pipe on the icing across the buns ( I just used a spoon). It’ll drip off the rack (so make sure to have paper towels underneath them) and let icing dry until hard. Or you can just use icing sugar and water but it’ll dissolve if wrapped in a bag.


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And enjoy. Happy Easter!

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