Irresistible Hot Cross Buns Recipe with Zesty Lemon Glaze
Delight in these hot cross buns featuring plump currants and a zesty lemon glaze, perfect for Easter gatherings.
Equipment
- - Mixing bowl
- - Baking dish
- Whisk
- - Oven
- Piping bag
Ingredients
For the Dough
- 1 cup Dried Currants Feel free to use raisins if currants aren't available.
- 1 cup Whole Milk (heated to 110°F) Almond milk makes a great dairy-free alternative.
- 0.25 oz. Active Dry Yeast Ensure it’s fresh for the best results.
- 0.5 cup Granulated Sugar Consider brown sugar for a deeper flavor.
- 3.5 cups All-Purpose Flour Using bread flour will add enjoyment.
- 1.25 tsp. Kosher Salt Sea salt works just as well.
- 0.5 tsp. Ground Cinnamon You can substitute allspice.
- 0.25 tsp. Ground Nutmeg You can also use pumpkin pie spice.
- 1 Large Egg Yolk A flax egg is a good vegan alternative.
- 6 Tbsp. Unsalted Butter (melted) Coconut oil is a suitable dairy-free substitute.
- 2 tsp. Pure Vanilla Extract Try using vanilla bean paste for an intense flavor.
For the Glaze
- 1 cup Confectioners' Sugar Powdered erythritol can offer a low-calorie option.
- 2 Tbsp. Whole Milk Non-dairy milk works well too.
- 0.5 tsp. Finely Grated Lemon Zest Lime zest is a fun alternative.
- 1 tsp. Fresh Lemon Juice Use lime juice for a citrus twist.
Egg Wash
- 1 Large Egg Skip it for a vegan option.
Instructions
Preparation
- Soak dried currants in boiling water for about 10 minutes, then drain them well.
- In a mixing bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it stand for 5-10 minutes until foamy.
Dough Making
- In a larger mixing bowl, combine the flour, salt, cinnamon, nutmeg, and the remaining sugar.
- Add in the yeast mixture, egg yolk, melted butter, and vanilla extract. Stir everything until a shaggy dough forms.
- Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes soft and elastic.
- Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot until it doubles in size, about 60-90 minutes.
Final Touches
- Divide the risen dough into 12 equal pieces, shape each into a roll, and place them seam-side down in the dish. Cover again and let rise.
- About 15 minutes before the second rise is complete, preheat your oven to 375°F.
- Brush the tops of the buns with the egg wash. Bake for 22-25 minutes, or until they're golden brown and fluffy.
- In a bowl, whisk together the confectioners' sugar, milk, lemon zest, and lemon juice until smooth. Drizzle this glaze over the warm buns.
Notes
Serve warm with butter for a delightful treat. Fresh yeast is vital; check its freshness to ensure it activates properly.