Chef John's Hot Cross Buns

Chef John's Hot Cross Buns
  • PREP TIME
    45 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    5 hrs 50 mins
  • SERVING
    16 People
  • VIEWS
    112

Savor the taste of tradition with these exquisitely crafted Hot Cross Buns. Infused with the warmth of rum-soaked currants and aromatic spices, each bun boasts a perfectly baked cross, a testament to authentic baking techniques.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    26 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    119 mg
  • Sugar
    9 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Step 1: Infuse the Currants (2 hours): Gently heat the rum in a small saucepan until it steams. Submerge the currants in a bowl, then douse them with the heated rum, allowing them to plump and soak for at least 2 hours. Once softened, drain the currants, saving the rum for another culinary adventure.

Image Step 02
02 Step

Recipe View Step 2: Activate the Yeast (15 minutes): In the bowl of a stand mixer, combine the warm milk, 1/4 cup of bread flour, and yeast. Allow this mixture to stand until frothy bubbles rise to the surface, indicating the yeast's activation—about 15 minutes.

Image Step 03
03 Step

Recipe View Step 3: Create the Dough (15 minutes): Add the sugar, beaten egg, lemon zest, orange zest, cinnamon, salt, cardamom, and nutmeg to the yeast mixture. Incorporate the melted butter, then gradually add the remaining bread flour, mixing with a dough hook until the dough cleanly pulls away from the bowl's sides and becomes slightly elastic. Knead for approximately 10 minutes until the dough is soft, shiny, and smooth. Shape the dough into a ball and place it on a lightly floured surface.

Image Step 04
04 Step

Recipe View Step 4: Incorporate the Currants (10 minutes): Flatten the dough into a large oval, about 1/2-inch thick. Evenly distribute the strained currants over the dough's surface. Fold the dough into thirds, then repeat the folding in the opposite direction. Reshape the dough into a round ball. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size—about 2 hours.

Image Step 05
05 Step

Recipe View Step 5: Shape the Buns (30 minutes): Gently deflate the dough and transfer it to a lightly floured surface. Flatten it into an even shape and divide it into 16 equal pieces using a bench scraper. Roll each piece into a smooth ball and arrange them evenly on a silicone-lined baking sheet. Allow them to rise for about 15 minutes.

Image Step 06
06 Step

Recipe View Step 6: Pipe the Crosses (30 minutes): In a mixing bowl, whisk together the 1/3 cup of all-purpose flour with the 1/4 cup of water until you achieve a thick yet pipe-able consistency. Transfer this mixture to a piping bag and carefully pipe a cross atop each risen bun. Let the buns rise again until doubled in volume—about 15-20 minutes.

Image Step 07
07 Step

Recipe View Step 7: Bake the Buns (15 minutes): Preheat your oven to 425 degrees F (220 degrees C). Bake the buns until they are beautifully golden brown, approximately 15 minutes.

Image Step 08
08 Step

Recipe View Step 8: Prepare the Glaze (10 minutes): While the buns bake, combine the sugar and water for the glaze in a saucepan. Simmer over medium heat until the sugar is fully dissolved and the mixture begins to thicken, reaching about 225 degrees F (110 degrees C). Remove from heat.

Image Step 09
09 Step

Recipe View Step 9: Glaze and Cool (10 minutes): Let the baked buns cool on a rack for 5 minutes before lightly brushing the warm glaze over their tops. Enjoy these delightful treats warm or at room temperature.

For a richer flavor, consider using aged rum for soaking the currants.
Ensure your milk is warm, not hot, to avoid killing the yeast.
If the dough is too sticky, gradually add more bread flour until it reaches the desired consistency.
Keep a close watch on the glaze to avoid burning.
The internal temperature should reach 190 degrees before removing them from the oven. Using a thermometer ensures the buns are cooked through.

Jackie Rempel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 37 Ratings)
Total Reviews: (4)
  • Herminio Rohan

    The best hot cross buns I've ever tasted! Thank you for sharing this recipe.

  • Katheryn Swaniawski

    I've made these several times now, and they always come out perfect. The recipe is easy to follow.

  • Cara Larson

    These buns were a hit! The rum-soaked currants made them extra special.

  • Camden Lueilwitz

    The glaze is the perfect finishing touch—not too sweet and adds a lovely shine.

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