Easter brunch wouldn’t be complete without egg decorating (using natural dye, of course!) or warm plate of hot cross buns. Made using the traditional baking method, these sugar-glazed buns have a hint of cinnamon and citrus zest for enhanced flavor. Once prepped, they take 20 minutes to bake. Let ‘em cool, pipe on the glaze and serve.
Cinnamon-Spiced Hot Cross Buns with Orange Zest
- 3 tsp. instant yeast or rapid-rise yeast
- 1/2 cup superfine sugar
- 1-1/2 cups warm milk preferably full fat
- 4-1/4 cups bread flour or all-purpose flour
- 3 tsp. cinnamon powder
- 2 tsp. allspice or mixed spice blend
- 1/2 tsp. salt
- 1-1/2 cups raisins or sultanas
- 1 to 2 oranges zest only
- 3-1/2 Tbsp. unsalted butter room temperature
- 1 egg room temperature
- 1/4 cup extra flour to form dough balls
- 1/2 cup powdered sugar
- 2-1/2 tsp. milk
In large bowl of stand mixer, combine flour, yeast, sugar, allspice, cinnamon and salt. With fitted dough hook set to medium speed, mix for 30 seconds.
Add butter, milk, egg, raisins (or sultanas) and orange zest. Mix on low speed until dough reaches an elastic consistency, around 5 minutes. Tip: If needed, add extra flour, enough so dough comes away from sides of bowl when mixing
First rise: Leave dough in bowl, cover with plastic wrap and place in warm spot to rise until it doubles in size. Note: This can take 30 minutes to 1.5 hours depending on how warm it is.
Line 9x13-in. tray with parchment paper and set aside. Dust work surface with flour.
Transfer dough to work surface. Form into log shape (this will deflate the air). Cut log into 12 pieces.
To form balls, use palm to press each piece of dough down onto floured surface. Use hands to form each piece into a ball. Place ball with the smooth side up on prepared tray. Repeat with remaining dough.
Second rise: Lightly spray a sheet of plastic wrap with oil and loosely place over tray. Transfer tray to a warm place and let rise for 30 minutes or until the dough has risen by about 25 percent.
Preheat oven to 350 degrees F. When ready, brush the tops of the buns with egg wash bake for 15 minutes or until golden. Remove from oven and let cool.
In bowl, mix powdered sugar and milk until thick. Transfer to zip-top baggie.
Once buns are completely cooled, cut corner of bag and draw an "X" on top of each bun with the glaze.