Hot Cross Buns

Hot Cross Buns
  • ¾ cup warm whole milk
  • 2 packages active dry yeast
  • 2 eggs, beaten
  • ¼ cup granulated sugar
  • ¼ cup butter, melted and cooled
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ cup marmalade
  • 3½ cups flour
  • ⅓ cup chopped candied fruit and/or raisins
  • 1 egg, beaten – for egg wash
  • 1 tablespoon water
  • 3 teaspoons lemon juice
  • 1 cup powdered sugar
  1. Using the bowl of a stand mixer, combine the milk and yeast, let stand until the yeast has softened, about 10 minutes.
  2. Add the egg, granulated sugar, butter, salt, nutmeg and marmalade.
  3. Beat on medium speed until blended, about 3 minutes.
  4. Using a dough hook, blend in 3 cups of flour. Beat on medium speed until dough is smooth and stretchy, about 15 minutes.
  5. Add just enough of the remaining flour until dough is slightly tacky.
  6. Add the candied fruit and raisins, and fold in with a few spins of the mixer or by hand to distribute evenly.
  7. Return the dough to an oiled bowl, cover, and let rise in a warm place until doubled.
  8. This takes about 1½ hours.
  9. Punch down the dough. With buttered hands, shape into 16 smooth round balls.
  10. Evenly space apart in 2 buttered 8 or 9 inch square pans.
  11. Cover loosely and let rise in a warm place about 40 minutes or until doubled and puffy. Meanwhile, preheat oven to 400. Brush buns with an egg wash (one egg and about 1 tablespoon water).
  12. Bake about 15 minutes or until golden brown. Let cool in pans for 30 minutes.
  13. In a small bowl mix powdered sugar and lemon juice until smooth.
  14. Spoon into a small sandwich bag, snip a small hole in the corner and squeeze icing onto the buns to form a large X. (Hopefully, you can do a better job than I did.)


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