Irresistible Hot Cross Buns Recipe with Lemon Glaze Delight
Delightful hot cross buns recipe with sweet currants and warming spices, perfect for Easter brunch.
Equipment
- - Mixing bowls
- - Baking dish
- Whisk
- Rolling Pin
Ingredients
For the Dough
- 1 cup Dried Currants Substitute with raisins or sultanas for variety.
- 1 cup Whole Milk (heated to 110°) Use plant-based milk for dairy-free option.
- 1/2 ounces Active Dry Yeast Ensure it's fresh for best results.
- 1/2 cup Granulated Sugar Replace with coconut sugar for a lower glycemic option.
- 3 1/2 cups All-Purpose Flour Can substitute with bread flour for chewier buns.
- 1 1/4 teaspoons Kosher Salt Optional in low-sodium diets.
- 1/2 teaspoon Ground Cinnamon Can replace with pumpkin spice for an interesting twist.
- 1/4 teaspoon Ground Nutmeg
- 1 large Egg Yolk Egg replacer or flaxseed is suitable for a vegan alternative.
- 6 tablespoons Unsalted Butter (melted) Can substitute with margarine for dairy-free.
- 2 teaspoons Pure Vanilla Extract Optional if you prefer a more traditional spice profile.
For the Glaze
- 1 cup Confectioners' Sugar Replace with powdered erythritol for a sugar-free option.
- 2 tablespoons Whole Milk (for glaze) Can use water if necessary.
- 1/2 teaspoon Finely Grated Lemon Zest Lime or orange zest can serve as a flavorful alternative.
- 1 teaspoon Fresh Lemon Juice
For the Egg Wash
- 1 large Egg Omit for a vegan approach or use non-dairy milk.
Instructions
How to Make Hot Cross Buns
- Soak the dried currants in boiling water for about 10 minutes to plump them up. Drain and set aside.
- In a mixing bowl, blend the warm milk, yeast, and 1 teaspoon of sugar. Let this mixture sit until frothy, about 5-10 minutes.
- In another bowl, combine the flour, salt, cinnamon, nutmeg, and remaining sugar. Whisk until well blended.
- Pour the yeast mixture, egg yolk, melted butter, and vanilla extract into the dry ingredients. Stir gently until a thick dough begins to form, then fold in the plumped currants.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until soft and elastic.
- Place your kneaded dough in a greased bowl, covering it with plastic wrap. Let it rise at room temperature until doubled in size, about 60-90 minutes.
- Once risen, punch the dough down gently to expel excess air. Divide into 12 equal portions and shape into balls. Arrange seam-side down in a greased baking dish.
- Preheat oven to 375°F (190°C) approximately 15 minutes before baking.
- Brush the tops of the risen buns with egg wash. Bake for 22-25 minutes until golden brown and sound hollow when tapped. Cool on a wire rack.
- In a small bowl, mix confectioners' sugar with milk, lemon zest, and lemon juice. Stir until smooth, then drizzle over cooled buns in a cross shape.
Notes
Enjoy warm with a spread of butter for an irresistible treat!