Low Sodium Classic Hot Cross Buns

Total time2 hr 55 min

Prep time35 min

Cook time20 min

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Ingredients

12 servings

For the dough

½ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar, divided
3 ½ cups all-purpose flour, plus more for dusting
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup unsalted butter, softened
2 large eggs, at room temperature
¾ cup dried currants
¼ cup mixed candied peel, finely chopped

For the crosses

½ cup all-purpose flour
5–6 tbsp water

For the glaze

3 tbsp apricot jam
1 tbsp water

For the icing cross

¾ cup powdered sugar, sifted
1–2 tbsp whole milk

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
2
Add the remaining sugar, flour, cinnamon, allspice, nutmeg, and salt to the yeast mixture. Add the softened butter and eggs. Mix on low speed with the dough hook until a shaggy dough forms, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. (If kneading by hand, turn out onto a lightly floured surface and knead for 10–12 minutes.)

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