Hot Cross Buns Recipe

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Hot Cross Buns
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Ingredients
16
Count
Nutrition
211
Calories
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Ingredients:

  • 1 cup
  • two 1/4-oz packages (5 tsp) active dry yeast
  • 1/2 cup plus 1 tsp granulated sugar
  • 1 1/2 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 sticks (1/2 cup plus 2 tbsp) cold unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp finely grated fresh orange zest

Directions:

  1. In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
  2. Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
  3. Butter 2 large baking sheets.
  4. On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
  5. Preheat oven to 400°F.
  6. While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.
  7. Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes. Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag. Thaw buns and reheat before serving. Serve buns warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.72 Kcal (882 kJ)
Calories from fat 93.79 Kcal
% Daily Value*
Total Fat 10.42g 16%
Cholesterol 48.87mg 16%
Sodium 112.43mg 5%
Potassium 95.29mg 2%
Total Carbs 26.28g 9%
Sugars 9.53g 38%
Dietary Fiber 1g 4%
Protein 3.52g 7%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 27.4mg 3%
Amount Per 100 g
Calories 343.04 Kcal (1436 kJ)
Calories from fat 152.69 Kcal
% Daily Value*
Total Fat 16.97g 16%
Cholesterol 79.56mg 16%
Sodium 183.03mg 5%
Potassium 155.13mg 2%
Total Carbs 42.78g 9%
Sugars 15.51g 38%
Dietary Fiber 1.63g 4%
Protein 5.73g 7%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 4%
Iron 0.8mg 3%
Calcium 44.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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