Hot cross buns are a staple in Australia and New Zealand. Make these soft and fluffy Easter favorites easily at home!
Course: Appetizer, Breakfast
Cuisine: American, Australian
Keyword: Appetizer, Bread, Breakfast
Author: Eva Bakes
1Tablespooninstantrapid rise yeast
3cups (15 ounces)bread flour
½cup (5 ounces)whole wheat flour
1 and ¼cupswarm water
1Tablespoonpumpkin pie spice
¼cuplight brown sugarpacked
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the yeast, sugar, salt, flours and butter. Add the egg and mix well. Slowly drizzle in the water until a smooth dough forms. Add the cinnamon, pumpkin pie spice, brown sugar and raisins and continue to mix until the dough is soft and elastic, but not sticky. If the dough is too sticky, add a little bit of flour at a time. Transfer the dough to a lightly oiled bowl, cover and allow to double or triple in volume (at least 1 hour).
Punch the dough down and generously grease a 9"x13" baking pan. Divide the dough into 12-16 equal parts and roll each portion of dough into a ball. Place it in your prepared baking pan. It's fine to get the dough touch each other.
Mix up the paste by combining the flour and water together. Stir until smooth. I put my paste in a measuring cup and poured it onto the dough balls, but you can transfer it to a zip-top bag and snip off the corner and pipe on the crosses.
Allow the dough to rest and rise for at least another 30 minutes.
Preheat your oven to 375 degrees F. Bake the buns in your preheated oven for 20-25 minutes or until the tops turn golden brown.
Once you take the buns out of the oven, make the glaze. Combine the sugar and water and lightly brush the tops of each bun with the glaze. Allow to cool slightly before serving. If the crosses aren't prominent enough for you (mine were barely visible), simply mix up a simple glaze of powdered sugar, vanilla and milk and pipe on crosses on the cooled buns. I know hot cross bun purists won't like me for giving you this option, but it definitely makes a better presentation.
Leftover buns should be stored in an airtight container at room temperature. They can also be frozen and thawed.