High Fructose Corn Syrup Free Classic Hot Cross Buns
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk, warmed to 110°f (43°c)
- 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
- 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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