It wouldn’t be Easter without Hot Cross Buns. This recipe by food writer and photographer Eva Kosmos Flores from adventuresofcooking.com includes cinnamon and cloves for added spice and uses our bake set which includes 4 different sized trays, ideal for prepping and baking these buns. You’ll need an electric mixer with a dough hook attachment for this recipe.
HOT CROSS BUNS
HOT CROSS BUNS RECIPE
PREPERATION TIME:
90 MINUTES
—
COOKING TIME:
20 MINUTES
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MAKES 12 BUNS
• ¼ cup warm water
• 2 teaspoons yeast
• 1 ¼ cup buttermilk, room temperature
• ¼ cup light brown sugar
• ¼ cup rum
• 1 tablespoon maple syrup
• 1 ½ teaspoons salt
• ¾ teaspoon cinnamon
• ½ teaspoon cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon vanilla extract
• 2 eggs
• 4 ½ cups flour
• 1 tablespoon baking powder
VANILLA ICING:
• 1 cup icing sugar
• 3 to 4 tablespoons milk
• ½ teaspoon vanilla bean paste
1
For the buns, whisk together the yeast and warm water until just combined and allow to rest for 5 minutes. 2
In a medium bowl, the large bowl from our prep set works well for this, whisk together the buttermilk, brown sugar, rum, maple syrup, salt, cinnamon, cloves, nutmeg, vanilla, and 1 egg until combined. 3
Mix together the buttermilk mixture, flour and baking powder in a bowl with an electric mixer fitted with the dough hook attachment at a medium low speed until a smooth dough forms. 4
Remove the bowl from the stand mixer, cover it, and let it rise for 1 hour. 5
Grab a handful of the dough, about 100g, and roll it between your palms to form a bun. Place the bun on a greased baking sheet, and repeat until you’ve formed about 12 buns and filled the tray. Allow the buns to rise until they just touch one another for about 1 hour. 6
Pre-heat the oven for 190C. Whisk the remaining egg with 1 teaspoon water and lightly brush the exterior of the buns with the egg wash before placing the tray in the oven. Bake until the buns turn golden, about 20 minutes, then remove and allow to cool completely.
7
Once cooled, prepare the glaze by whisking together the icing sugar, milk and vanilla bean paste until a thick glaze forms. Use a small spoon or pastry brush to paint the glaze on the buns in the shape of a cross. Serve immediately.
For the buns, whisk together the yeast and warm water until just combined and allow to rest for 5 minutes. 2
In a medium bowl, the large bowl from our prep set works well for this, whisk together the buttermilk, brown sugar, rum, maple syrup, salt, cinnamon, cloves, nutmeg, vanilla, and 1 egg until combined. 3
Mix together the buttermilk mixture, flour and baking powder in a bowl with an electric mixer fitted with the dough hook attachment at a medium low speed until a smooth dough forms. 4
Remove the bowl from the stand mixer, cover it, and let it rise for 1 hour. 5
Grab a handful of the dough, about 100g, and roll it between your palms to form a bun. Place the bun on a greased baking sheet, and repeat until you’ve formed about 12 buns and filled the tray. Allow the buns to rise until they just touch one another for about 1 hour. 6
Pre-heat the oven for 190C. Whisk the remaining egg with 1 teaspoon water and lightly brush the exterior of the buns with the egg wash before placing the tray in the oven. Bake until the buns turn golden, about 20 minutes, then remove and allow to cool completely.
7
Once cooled, prepare the glaze by whisking together the icing sugar, milk and vanilla bean paste until a thick glaze forms. Use a small spoon or pastry brush to paint the glaze on the buns in the shape of a cross. Serve immediately.
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