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hot cross buns

(1 rating)
ttodd4jesus avatar
Recipe by
Tammy T
@ttodd4jesus
Mesa, AZ

I give all the credit for this recipe and the picture to Andrea Meyers.(www.andreasrecipes.com) She has a very nice website with wonderful recipes! I have never attempted to bake bread, rolls or anything of the like, but I saw this recipe and thought, I can do that! I like that she uses instant yeast and explains things so well! Thank you Andrea, I will attempt these! They look sooo good!

(1 rating)
yield 32 buns

Ingredients For hot cross buns

  • EQUIPMENT: STAND MIXER WITH PADDLE AND DOUGH HOOK ATTACHMENTS LARGE BOWL, LIGHTLY COATED WITH COOKING SPRAY 2 OR 3 BAKING SHEETS, GREASED OR LINED WITH PARCHMENT PAPER (OR 2 9×9 PANS, GREASED) SMALL BOWL
  • 4 tsp
    instant yeast
  • 4 1/2 c
    (540 g) sifted unbleached all-purpose flour, divided
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/2 c
    (88 g) granulated sugar
  • 1 1/4 tsp
    salt
  • 3/4 c
    (5 ounces/142 g) baked mashed potato, no skins (1 or 2 white or russet potatoes, microwaved)
  • 8 Tbsp
    (113 g) unsalted butter, softened
  • 1/2 c
    (120 ml) warm (not hot) water
  • 1/2 c
    (120 ml) milk, room temperature
  • 2
    large eggs
  • 1 c
    (160 g) raisins
  • **********egg wash***********
  • 1
    egg yolk
  • 2 Tbsp
    cold water
  • **********icing***************
  • 3 c
    (390 g) confectioners sugar
  • 2 Tbsp
    cold milk

How To Make hot cross buns

  • 1
    In the bowl of the stand mixer, stir together the yeast, 2-1/4 cups of flour, salt, sugar, cinnamon, and nutmeg. Add the mashed potato and butter and cream the mixture together using the paddle attachment.
  • 2
    Add the raisins, eggs, warm water, and milk. Continue mixing on low. Add the rest of the flour 1/4 cup at a time and mix well. Continue until the dough is easy to handle.
  • 3
    Using the dough hook, knead the dough until smooth. Or you can turn the dough out onto a lightly floured board and knead until smooth. Put the dough into a greased bowl and cover with a towel. Allow to rise until doubled, about 1-1/2 hours.
  • 4
    Preheat the oven to 375° F/190° C.
  • 5
    After dough is risen, punch it down and divide it into two equal pieces. Shape each piece into 16 round buns. Please buns on prepared baking sheets spaced 2 inches apart. Let rise until doubled, about 30 minutes.
  • 6
    Stir together the egg yolk and cold water to make a glaze. Brush the buns with the glaze, and bake in preheated oven for 20 to 25 minutes, until golden brown on top
  • 7
    **** MAKE THE ICING: While the buns are baking, stir together the milk and confectioners sugar in a small bowl until you have a glaze with the consistency of frosting. It should not be runny, and you should be able to put it into a piping bag and squeeze it out.
  • 8
    Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.
  • 9
    Variations: Use active dry yeast: Add 2 packages active dry yeast to 1/2 cup warm water and stir to dissolve. Add with the milk and eggs, and continue as above. Make ahead tip: Make the buns the night before. Warm them and pipe the icing just before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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