Traditional Hot Cross Buns
Time: 2 hours 25 minutes
Yield: 30 servings
Sorry if the song got stuck in your head when you read the title; Traditional Hot Cross Buns are much tastier than the elementary school musical staple suggests! The dough is infused with sweet spices and dried fruit so every bite is exciting and delectable. Topped with wholesome and luscious icing, Traditional Hot Cross Buns are just as delicious as they are visually striking. Each bun is positively enchanting, with the kind of flavor worthy of being immortalized in song!
In a small bowl, dissolve the yeast in the warm milk.
In the bowl of a stand mixer, combine the eggs, butter, sugar, salt, cinnamon, allspice, yeast mixture, and 3 cups flour.
Beat the mixture on medium speed until smooth.
Stir in the currants, raisins, and enough of the remaining flour to form a soft dough. The dough should be sticky.
Flour a work surface.
Grease a large bowl.
Turn the dough out onto the prepared work surface.
Knead until the dough is smooth and elastic, about 6-8 minutes.
Place the dough in the prepared bowl, turning it so the dough is evenly coated in the grease.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Lightly flour a work surface.
Grease 2 baking sheets.
Punch the dough down.
Turn the dough out onto the lightly floured surface.
Divide the dough and shape it into 30 evenly sized balls.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Cover the balls with clean kitchen towels.
Let the dough rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven to 375 degrees F.
Using a sharp knife, cut a cross on top of each bun. This is what gives the buns their name.
In a small bowl, whisk together the egg yolk and the water into an egg wash.
Brush the egg wash over the tops of the buns.
Bake until golden brown, about 15-20 minutes.
Transfer the buns to wire racks to cool slightly.
In a small bowl, mix the confectioners' sugar and enough of the milk to create an icing with the desired thickness.
Pipe the icing in a cross pattern on top of each bun.