Hot Cross Buns
- Bakery
- serves 12
- recipe says 4 hr
- Breads
Three ways to read this recipe
The table
| 1 1/4 cups(300 mL)warm whole milk | stir, stand 10 min | add and knead 8 min | knead in the fruit, rise until doubled | divide into 12 buns in a 9x13-in pan, proof 45 min | pipe the crosses, bake 375°F 22 min | brush with warm jam |
| 1/3 cup(70 g)granulated sugar | ||||||
| 2 1/4 tsp(7 g)instant yeast | ||||||
| 3 3/4 cups(500 g)bread flour | ||||||
| 2 tsp(5 g; cinnamon, nutmeg, and allspice)mixed spice | ||||||
| 1 1/2 tsp(9 g)table salt | ||||||
| 1 largeegg | ||||||
| 5 Tbs(70 g)softened unsalted butter | ||||||
| 1 cup(150 g)currants | ||||||
| 1 Tbsorange zest | ||||||
| 1/2 cup(60 g)all-purpose flour | whisk to a smooth paste | |||||
| 5 Tbs(75 mL)water | ||||||
| 2 Tbs(40 g)apricot jam | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1stir, stand 10 min
2whisk to a smooth paste
3add and knead 8 min
goes in with what step 1 made
4knead in the fruit, rise until doubled
goes in with what step 3 made
7brush with warm jam
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 55 min2 of 7 steps give no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — this dough proofs faster than it looks, and buns pushed past the second proof bake flat-topped and pull apart at the joins
stir, stand 10 min
10 minwalk away(we think)from the start
whisk to a smooth paste
not timedfrom the start
add and knead 8 min
8 minneeds you(we think)10 min in
knead in the fruit, rise until doubled
1 hr 30 minwalk away(we think)18 min in
divide into 12 buns in a 9x13-in pan, proof 45 min
45 minwalk away(we think)1 hr 48 min in
pipe the crosses, bake 375°F 22 min
22 minwalk away(we think)2 hr 33 min in
brush with warm jam
not timed2 hr 55 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x13-in pan
See how it is written
>> title: Hot Cross Buns
>> category: Breads
>> tags: bread, bun, easter, currants, spiced
>> counters: Bakery
>> servings: 12
>> time: 4 hr
>> slack: narrow — this dough proofs faster than it looks, and buns pushed past the second proof bake flat-topped and pull apart at the joins
>> step: stir, stand 10 min
Stir @warm whole milk{1 1/4%cup}(300 mL) with @granulated sugar{1/3%cup}(70 g) and @instant yeast{2 1/4%tsp}(7 g), then let stand ~{10%min}.
>> step: add and knead 8 min
Add @bread flour{3 3/4%cup}(500 g), @mixed spice{2%tsp}(5 g; cinnamon, nutmeg, and allspice), @table salt{1 1/2%tsp}(9 g), @egg{1%large}, and @softened unsalted butter{5%Tbs}(70 g) to @&(~1)yeast mixture{}, then knead ~{8%min}.
>> step: knead in the fruit, rise until doubled
Knead @currants{1%cup}(150 g) and @orange zest{1%Tbs} into @&(~1)dough{}, then rise until doubled, ~{1 1/2%hours}.
>> step: divide into 12 buns in a 9x13-in pan, proof 45 min
Divide @&(~1)dough{} into 12 buns in a #9x13-in pan{} and proof ~{45%min}.
Whisk @all-purpose flour{1/2%cup}(60 g), @water{5%Tbs}(75 mL) to a smooth paste.
>> step: pipe the crosses, bake 375°F 22 min
Pipe crosses of @&(~1)flour paste{} onto @&(~2)buns{} and bake at 375°F for ~{22%min}.
>> step: brush with warm jam
Brush @&(~1)buns{} with warmed @apricot jam{2%Tbs}(40 g).