Hot Cross Buns Recipe (with Video)

Mrs. Kostyra’s Hot Cross Buns for Easter Video

6:45

Servings:

For many people, including Martha, it’s not Easter without hot cross buns. Growing up her mother, Mrs. Kostyra, made these sweet yeasted buns packed with dried fruit and topped with a piped cross as a seasonal treat for Good Friday. They pair wonderfully with a cup of tea for a midmorning treat and make an excellent after-school snack. If you want to enjoy them at breakfast, start the dough the night before and rise early.

The buns made their way stateside from Britain, where the cross is made with flour and water and added before the buns are baked. In the U.S., the cross is typically made of a simple frosting and piped or spooned on after the buns have been baked. Mrs Kostyra adds currants to her hot cross buns, candied citron is another delicious addition, and she spices the dough with nutmeg and cinnamon. They’re so good you’ll want to make them your family tradition, too.

Directions

Butter bowl and heat milk:

Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
Add milk then yeast, sugar, salt, melted butter, eggs, and spices to mixer:

Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
Gradually add flour and knead; add currants:

With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
Turn out and knead by hand:

Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
Shape and let rise in prepared bowl:

Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes.

For a richer flavor, let dough rise in a refrigerator overnight.
Prepare baking sheet; form buns and let rise:

Generously butter an 11-by-17-inch baking sheet. Turn dough onto lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
Preheat oven; make egg wash and brush on buns:

Heat oven to 375°F, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash.
Score crosses on each bun and bake:

Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to wire rack for buns to cool.
Make glaze and pipe or spoon in cross shape on buns:

In a medium bowl, whisk together 1 tablespoon milk, confectioners sugar, and lemon juice. Pipe or spoon glaze in cross shape over buns, and serve.