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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
tvm2138_040607_hotcrossbuns.jpg
Ingredients
Ingredient Checklist
12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
1 cup whole milk
1/2 cup granulated sugar
4 1/2 teaspoons (2 packages) active dry yeast
1 tablespoon coarse salt
Zest of 1 lemon
Zest of 1 orange
4 large eggs, lightly beaten
5 3/4 cups all-purpose flour, plus more for dusting
1 1/3 cups currants
Bun Crossing Paste
1/2 cup apricot jam
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
tvm2138_040607_hotcrossbuns.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
tvm2138_040607_hotcrossbuns.jpg
tvm2138_040607_hotcrossbuns.jpg
Ingredients
Ingredients
- 12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 1/2 teaspoons (2 packages) active dry yeast
- 1 tablespoon coarse salt
- Zest of 1 lemon
- Zest of 1 orange
- 4 large eggs, lightly beaten
- 5 3/4 cups all-purpose flour, plus more for dusting
- 1 1/3 cups currants
- Bun Crossing Paste
- 1/2 cup apricot jam
Directions
Generously butter a large bowl; set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until milk reaches 110 degrees on a candy thermometer. Pour milk into the bowl of an electric mixer fitted with the dough hook attachment. With machine on low speed, add granulated sugar, yeast, salt, butter, lemon zest, orange zest, and eggs. Add flour, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Continue kneading, scraping down hook and sides of bowl as necessary, until smooth, about 4 minutes more.
Add currants; knead, with dough hook, to incorporate. Turn dough out onto a floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in prepared bowl. Turn to coat with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.
Line 2 baking sheets with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut log in half and cut each half into 12 equal pieces. Shape each piece into a tightly formed ball. Place on prepared baking sheets 2 inches apart. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.
Preheat oven to 375 degrees with racks positioned in the upper and lower thirds of the oven. Place bun crossing paste in a pastry bag fitted with a small plain tip or a paper cornet with a 1/8-inch opening. Pipe crosses over the surface of each bun. Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes. Transfer to a wire rack and cool to room temperature.
Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over buns.
Reviews (5)
Add Rating & Review
38 Ratings
5 star values:
5
4 star values:
6
3 star values:
19
2 star values:
8
1 star values:
0
Reviews (5)
Add Rating & Review
38 Ratings
5 star values:
5
4 star values:
6
3 star values:
19
2 star values:
8
1 star values:
0
Add Rating & Review
38 Ratings
5 star values:
5
4 star values:
6
3 star values:
19
2 star values:
8
1 star values:
0
38 Ratings
5 star values:
5
4 star values:
6
3 star values:
19
2 star values:
8
1 star values:
0
38 Ratings
5 star values:
5
4 star values:
6
3 star values:
19
2 star values:
8
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 6
- 3 star values:
- 19
- 2 star values:
- 8
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/20/2013
@drybala Yes, the cross consisting of a flour icing is a relatively new variation, but nonetheless is correct. The cross can of course be made with confectioners sugar or in the English tradition of topping the bun with a pastry dough cross. Happy baking!
Martha Stewart Member
Rating: Unrated
04/03/2012
This worked beautifully for us: Instead of using the parchment cornets, we used a cookie press for the crosses. It was simple and beautiful enough for my young daughter to add the crosses too.
These are so delicious that the biggest problem we have is not going back for seconds and thirds. ;)
Martha Stewart Member
Rating: Unrated
03/19/2009
This is correct as i use very thin rolled out pastry lines for my crosses, i think you are getting mixed up with the glaze, what a good idea with piping bag, it takes a long time to do crosses, thanks Jfhsplitends Spain
Martha Stewart Member
Rating: Unrated
03/15/2009
Is the paste correct? I thought it would be confectioner's suger, not flour??!!
Martha Stewart Member
Rating: Unrated
03/18/2008
I am so glad to see this tradition still going on. Thanks Martha for all that you do.
Martha Stewart Member
Rating: Unrated
03/20/2013
@drybala Yes, the cross consisting of a flour icing is a relatively new variation, but nonetheless is correct. The cross can of course be made with confectioners sugar or in the English tradition of topping the bun with a pastry dough cross. Happy baking!
Rating: Unrated
Rating: Unrated
04/03/2012
This worked beautifully for us: Instead of using the parchment cornets, we used a cookie press for the crosses. It was simple and beautiful enough for my young daughter to add the crosses too.
These are so delicious that the biggest problem we have is not going back for seconds and thirds. ;)
Rating: Unrated
03/19/2009
This is correct as i use very thin rolled out pastry lines for my crosses, i think you are getting mixed up with the glaze, what a good idea with piping bag, it takes a long time to do crosses, thanks Jfhsplitends Spain
Rating: Unrated
03/15/2009
Is the paste correct? I thought it would be confectioner's suger, not flour??!!
Rating: Unrated
03/18/2008
I am so glad to see this tradition still going on. Thanks Martha for all that you do.
All Reviews for Hot Cross Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hot Cross Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
