I have discovered yet another amazing, easy bread recipe! That makes three in less than a month! 🙂 I wanted to try making hot cross buns last year around Easter but never got around to it. This year I wanted to make sure that these were on the list and I’m glad I did.
It is a very simple and straightforward recipe that, minus the time to rise, takes very little time and effort. I was surprised at how light and fluffy the insides were, while bursting with flavor from all of the spices. Definitely a good addition to any breakfast, brunch, or dinner!
- 3 tsp instant dry yeast
- 3/4 C non-fat warm milk
- 2 C whole wheat flour
- 1 1/4 C all-purpose flour, divided
- 1/4 C + 2 tsp granular sugar substitute
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp salt
- 4 tbsp butter, room temperature
- 2 eggs, room temperature
- 3/4 C currants or raisins
- 2 tsp grated orange zest
- For the Egg Wash
- 1 egg, beaten
- 1 tbsp non-fat milk
- For the Icing
- 2 tsp non-fat milk
- 6 tbsp confectioner’s sugar
- In a large bowl, or the mixing bowl of a stand mixer, whisk together yeast, wheat flour, 1 C all-purpose flour, sugar substitute, spices, and salt.
- Create a well in the flour and add the milk, butter, and eggs. Using the paddle attachment, mix the ingredients on low speed until well incorporated. The mixture should be shaggy and sticky. Add the currants and orange zest.
- Switch to the dough hook and start to knead on low. Slowly add in the additional 1/4 C flour, one tablespoon at a time. Knead to incorporate after each addition until the dough is slightly sticky, but no longer completely sticking to your hands when working with it.
- Form a ball of dough in the bowl and cover bowl with plastic wrap. Let sit at room temperature, or in a warm, draft-free area until doubled in size; about 2 hours.
- Press down the down the dough to gently compress it. Divide dough into 16 equal pieces. Take the individual pieces and roll into balls. Place them about 1 1/2 inches apart on greased baking sheets. Cover with plastic wrap and let sit at room temperature until dough has doubled in volume; about 30-40 minutes.
- Preheat oven to 400. Prepare the egg wash by whisking together the egg and milk. Brush on over the dough.
- Place on a middle rack in the oven and bake for 10 to 12 minutes, or until buns are lightly browned. Remove from oven and let cool on baking sheet for 4 minutes. Transfer buns to wire rack to cool completely.
- While buns are cooling, whisk together the milk and confectioner’s sugar. Place in a plastic sandwich bag and snip off a small piece of the corner (or use a pastry bag). Pipe two lines of frosting across each bun to make a cross.