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If you’re looking to celebrate Easter the traditional way, then you can’t get much more classic than these hot cross buns. This recipe is filled with plump currants, warming spices, and a bit of lemon zest to brighten it all up. I complete these classic bites with a light lemon glaze that turns these buns into not only a delicious brunch item, but a wow-worthy addition to your Easter dessert spread. Here’s what you need to know:
First, we’re going to cover the currants with boiling water to allow them to get plump and delicious. After around 10 minutes, drain the water and set the currants aside.
Meanwhile, combine milk, yeast, and 1 tsp. Of sugar in a medium bowl. Let it sit (no stirring!) until foamy, around 5 to 10 minutes. If it doesn’t foam up, then your yeast isn’t good anymore.
Then, in a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and remaining sugar. Once combined, add the yeast mixture, egg yolk, melted butter, and vanilla. Stir until a thick, shaggy dough forms, then add in the currants and stir to combine.
Lightly flour a surface, then turn out the dough. Knead until it is soft and elastic, this should take around 8 to 10 minutes. Then, form the dough into a large ball.
Using butter or cooking spray, grease a large bowl. Place your dough in the prepared bowl, then cover with plastic wrap. Let it sit at a room temperature spot until it has risen slightly, around 60 to 90 minutes. Then, grease a baking dish well with butter. Lightly flour a surface, then turn out the dough and pat it into a large rough oval. Using a sharp utensil—this can be a sharp knife, a pizza wheel, or a large bench scraper—divide the dough into 12 portions.
Shape each piece into a roll by tucking the edges under and rolling on a surface into a round ball form. Once done, arrange seam-side down in the prepared dish, then move onto the next piece of dough. When all the balls are formed, cover the dish with plastic wrap and let it sit in a warm place until the buns have doubled in size.
Towards the end of the rise time, arrange a rack in the center of the oven, and preheat it to 375°. Then, in a small bowl, prepare the egg wash by whisking an egg with a splash of water until combined. Uncover the buns, then brush the tops with the egg wash. Bake until the buns are golden-brown and fluffy, around 22 to 25 minutes. Once done, transfer to a wire rack and let it cool slightly.
While the buns are cooling, we can prepare the simple glaze. In a medium bowl, whisk together the confectioners’ sugar, milk, lemon zest, and lemon juice until you have a smooth glaze. Spoon the glaze over the buns in a cross shape (this is crucial!). I recommend working in rows to make it easier. If you’re struggling spooning your glaze into the shape, then you can use a piping bag instead. Once glazed, serve your buns warm or at room temperature.
The full list of ingredients and instructions can be found in the recipe below.
You can enjoy these buns while warm or store in an airtight container for a treat at a later time. These will keep well at room temperature for up to 4 days, and a light toasting will revive them right back to perfection. For longer storage, arrange buns in a single layer in a resealable plastic bag and place in your freezer for up to 3 months. Tip: Once frozen, buns will keep indefinitely, but both the flavor and texture quality will begin to suffer over longer periods.
dried currants
whole milk, heated to 110°
(1/4-oz.) pkg. active dry yeast
(100 g.) plus 1 tsp. granulated sugar, divided
(420 g.) all-purpose flour, plus more for kneading
kosher salt
ground cinnamon
ground nutmeg
large egg yolk
unsalted butter, melted, plus more for greasing (optional)
pure vanilla extract
Cooking spray
large egg
(115 g.) confectioners' sugar
whole milk
finely grated lemon zest
fresh lemon juice
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