Hot Cross Buns Recipe • A British Easter Favorite! 🐰🥕 - Episode 618

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are more accessible and less expensive than currants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water can reduce costs.

In the bowl of a stand mixer, add active dry yeast, warm milk between 105º to 110ºF, and honey. Stir and let it proof for 15 minutes.

In a large bowl, add unbleached all-purpose flour, ground cinnamon, allspice, ground nutmeg, ground sea salt, and ground ginger. Whisk until well blended and set aside.

After 15 minutes, check the yeast; it should be nice and foamy.

To the yeast mixture, add room temperature unsalted butter, a lightly beaten room temperature egg, pure vanilla extract, and granulated sugar.

Add sultanas and mixed candied peels, then some orange zest. Mix on medium speed using the paddle attachment.

Switch to the dough hook and add half of the dry ingredients. Process on low speed until somewhat blended, then add the rest of the dry ingredients.

Process again on low, then increase to medium speed, stopping to clean the sides of the bowl as needed. The dough should pull away from the sides of the bowl.

Drop the dough onto a lightly floured work surface and knead for about 2 minutes. Form into a ball and place in a lightly greased bowl, swirling to coat.

Cover with a clean dish towel and transfer to a draft-free area (like an oven with the temperature off). Let it rise for 1 ½ to 2 hours or until doubled in size.

After rising, drop the dough back onto the work surface and divide into 12 equal pieces (or 15 for smaller buns). Form small balls and place them close together on a baking sheet lined with parchment paper.

Cover the buns with the dish towel and transfer back to a draft-free area to proof for 1 hour or until doubled in size.

About 5 minutes before proofing is done, make the cross paste by adding flour and starting with 6 tablespoons of water in a small bowl. Stir until it turns into a paste, adjusting with more water as needed.

Spoon the mixture into a Ziploc bag, snip off a small piece at the corner, and pipe a line down the center of the buns, then cross it in the other direction to create a cross.

Preheat the oven to 400ºF/200ºC and bake for 15 to 20 minutes or until light golden brown, turning the baking sheet halfway through baking.

While the buns are baking, make the glaze by combining confectioners' sugar with freshly squeezed orange juice and stirring until blended.

When the buns are done, remove from the oven and brush on the glaze while they're still warm for a nice shine.

Grab the edges of the parchment paper and slide the buns onto a wire rack to cool off.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens