Seed Oil Free Hot Cross Buns
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the dough
- ¾ cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 4 tbsp unsalted butter, softened
- 2 large eggs
- ¾ cup dried currants
- ¼ cup candied orange peel, finely chopped
For the cross paste
- ½ cup all-purpose flour
- ½ cup water
- 1 tsp granulated sugar
For the glaze
- 3 tbsp apricot jam
- 1 tbsp water
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until foamy on the surface.
- 2
Add the remaining sugar, flour, salt, cinnamon, allspice, and nutmeg to the yeast mixture. Add the softened butter and eggs. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!