How To Make Hot Cross Buns | Genevieve Ko | NYT Cooking

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit can be lower in sugar and cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavors.

Heat 1/4 cup of milk until steaming, then let cool to about 102°F.

Activate 1 packet of active dry yeast in the warm milk with 1/4 cup of sugar for 5 minutes until foamy.

In a large bowl, combine 3 cups of bread flour, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, and 1 teaspoon salt.

Add the activated yeast mixture to the flour mixture along with 1/2 cup of butter, mixing by hand until combined.

Knead the dough by hand until smooth and elastic, about 10 minutes, without adding extra flour.

Stretch the dough and incorporate 1/4 cup of raisins and 1/4 cup of candied orange peel by folding them into the dough.

Form the dough into a tight ball and place it in a buttered bowl, rolling it to coat.

Cover the bowl with a clean, unscented plastic bag and let rise for 1.5 hours until doubled in size.

Butter a baking pan generously to prevent sticking.

Turn the dough out onto a scale and divide it into 12 pieces, each about 100 grams.

Shape each piece into a tight ball, tucking the fruit inside, and place seam side down in the buttered pan.

Cover the pan with the plastic bag again and let the buns rise until puffy, about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens