Hot cross buns are a traditional Easter treat that is sweet, buttery and spicy. This easy recipe will result in moist, melt-in-your-mouth buns with a rich fruity glaze. Decorate your buns with a crisscross of sugar icing and melted chocolate for an authentic treat.
Ingredients:
•3 cups all-purpose flour
•1/4 cup granulated sugar
•1 tsp ground mixed spice
•1/2 cup butter, melted
•1 egg, lightly beaten
•1/4 cup milk
•For the glaze:
•3 cups icing sugar
•2-3 tablespoons of milk
•For the chocolate glaze:
•4 ounces semi-sweet chocolate, chopped
•2 tablespoons heavy cream
Instructions:
- Preheat the oven to 350°F and line a 9-inch round cake pan with parchment paper.
- In a large bowl, sift together the flour, granulated sugar and mixed spice.
- In a separate bowl, whisk together the melted butter, egg and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Knead the dough briefly until smooth, then roll out on a floured surface to 1 inch thickness.
- Use a 4-inch cross-shaped biscuit cutter to cut out buns from the dough. Place on the prepared pan, spacing 2 inches apart.
- Bake for 25-30 minutes or until golden brown. Allow to cool slightly.
- To make the glaze, sift the icing sugar into a bowl. Whisk in the milk 1 tablespoon at a time until smooth and glossy.
- Place the buns on a wire rack, then drizzle over the glaze with a spoon, allowing excess to drip off.
- For the chocolate glaze, melt the chocolate in a heatproof bowl set over simmering water. Remove from heat and stir in the cream until smooth.
- Let the chocolate glaze cool until slightly thickened, then drizzle over the buns in a criss-cross pattern using a spoon.
- Dust with additional icing sugar (for glaze) or cocoa powder (for chocolate glaze).
- Allow hot cross buns to set for several hours before serving. Enjoy!
Some tips for perfect hot cross buns:
•Use bread flour for richer buns. Whole wheat flour will make dense buns.
•Add spices gradually and to taste for full flavor. Cinnamon and nutmeg also pair well with dried fruit.
•Butter the buns liberally as soon as they come out of the oven for moistness.
•Glaze and drizzle the chocolate as soon as the buns have cooled slightly for the best adhesion.
•Allow icing to set for at least 2 hours before dusting with extra sugar or cocoa powder.
•Store hot cross buns in an airtight container at room temperature for up to 1 week.