British Hot Cross Buns: Spiced Yeast Rolls Dotted w/Dried Fruit & Zests & Topped w/a Cross & Glaze

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.

In a bowl, add 2 and 1/4 teaspoons of yeast and 50 grams of granulated sugar.

Mix the yeast and sugar, then add 125 milliliters of heated milk (to 100-110°F) and let it sit for 10 minutes to activate.

Soak 150 grams of dried fruit in hot water for 10 minutes to hydrate.

In a stand mixer bowl, sift together 450 grams of bread flour, 1/2 teaspoon of salt, 50 grams of sugar, 1 teaspoon of ground cinnamon, and 1 and 1/2 teaspoons of mixed spice.

Add the zest of one large orange and one large lemon to the dry ingredients.

Attach the bowl to the stand mixer and use a dough hook on low speed to combine the ingredients.

Slowly pour in the activated yeast mixture and another 125 milliliters of milk while mixing.

Add 1 egg and 50 grams of softened butter to the mixture and let it knead for 5 minutes, scraping down the bowl as needed.

Add the hydrated dried fruit to the dough and knead for another 3-5 minutes until well incorporated.

Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm area for about 45 minutes to 1 hour until doubled in size.

Prepare a 17 by 12 inch cookie sheet lined with parchment paper.

Flour your work surface and pull the dough out of the bowl, shaping it into a log.

Cut the dough into 12 equal pieces, each weighing between 85 and 87 grams.

Roll each piece into a round ball and place them on the prepared cookie sheet with space in between each bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens