Chef John's Hot Cross Buns
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
- Serves: 16 persons
- ¼cup dried currants
- ¼cup rum, or as needed to cover currants
- ¾cup milk, warmed to 100 degrees F/40 degrees C
- 3cups bread flour, divided, or as needed
- 1(.25 ounce) package active dry yeast
- 5tablespoons white sugar
- 1large egg, beaten
- 1tablespoon grated lemon zest
- 1tablespoon grated orange zest
- ¾teaspoon ground cinnamon
- ½teaspoon fine salt
- ½teaspoon ground cardamom
- ¼teaspoon ground nutmeg
- 7tablespoons melted butter
- ¼cup water
- ⅓cup all-purpose flour, or as needed to make thin, pipe-able dough
- ¼cup sugar
- 3tablespoons water
Step 1Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
Step 2Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
Step 3Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
Step 4Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
Step 5Line a baking sheet with a silicone mat.
Step 6Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
Step 7Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
Step 8After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
Step 9Preheat oven to 425 degrees F (220 degrees C).
Step 10Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
Step 11Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
Step 12Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.