A hot cross bun recipe for stand mixers, these are light and perfectly seasoned.

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Recipe Summary

prep:
40 mins
cook:
15 mins
additional:
2 hrs 50 mins
total:
3 hrs 45 mins
Servings:
12
Yield:
12 buns
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:
Icing:

Directions

Instructions Checklist
  • Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.

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  • Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.

  • Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.

  • Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.

  • Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake buns in the preheated oven until deep golden brown, about 15 minutes.

  • Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.

  • Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Cook's Note:

For advance preparation, bake buns, but do not apply glaze or icing. Freeze. When ready to serve, defrost at room temperature (about 20 minutes), place on baking sheet and reheat in oven preheated to 350 degrees F (175 degrees C) for 5 minutes. Apply glaze and icing.

Nutrition Facts

224 calories; protein 3.9g 8% DV; carbohydrates 42.4g 14% DV; fat 4.8g 7% DV; cholesterol 26.5mg 9% DV; sodium 123.7mg 5% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2014
I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. After much discussion and looking at pictures, we settled on this recipe. (I really think he has his holidays confused, but it's ok with me if he's happy.). I changed my method, proofing the yeast without the flour and adding ingredients liquids first, but I stayed with the paddle instead of switching to the dough hook. I think I would have gotten a better rise if I had kneaded the dough. I also adjusted the spices, cutting the cloves to a scant 1/8 tsp and being a bit more generous with the nutmeg. I skipped making the crosses and the sugar glaze and just used the icing to skim the tops. Oh, and I found the buns I baked in my 9" square pan rose better than the 3 I baked individually on a sheet pan. Nice recipe, I will play with it a bit and have it ready for Easter. Thanks for sharing. Read More
(2)

Most helpful critical review

Rating: 1 stars
03/25/2016
It all is correct in ingrediants, per se; HOWEVER --- how it is assembled is incorrect and the result is dense. They won't rise correctly and, if the originator does not have this problem, they need to look at these instructions and make corrections. Firstly, the starter had too much flour and no sugar, which the yeast needs to activate. Mine were edible, but lumpy looking and dense. I shall return to my British cookbook next year. Sad, really, as most of the recipes I have used on this site are cook-tested and do turn out, even if I don't prefer some of them. Read More
(2)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/27/2014
I made these, with a few alterations, as a Christmas treat for an elderly gentleman who has been asking for something he remembers his mother making around the holidays in the early 1900s. After much discussion and looking at pictures, we settled on this recipe. (I really think he has his holidays confused, but it's ok with me if he's happy.). I changed my method, proofing the yeast without the flour and adding ingredients liquids first, but I stayed with the paddle instead of switching to the dough hook. I think I would have gotten a better rise if I had kneaded the dough. I also adjusted the spices, cutting the cloves to a scant 1/8 tsp and being a bit more generous with the nutmeg. I skipped making the crosses and the sugar glaze and just used the icing to skim the tops. Oh, and I found the buns I baked in my 9" square pan rose better than the 3 I baked individually on a sheet pan. Nice recipe, I will play with it a bit and have it ready for Easter. Thanks for sharing. Read More
(2)
Rating: 1 stars
03/25/2016
It all is correct in ingrediants, per se; HOWEVER --- how it is assembled is incorrect and the result is dense. They won't rise correctly and, if the originator does not have this problem, they need to look at these instructions and make corrections. Firstly, the starter had too much flour and no sugar, which the yeast needs to activate. Mine were edible, but lumpy looking and dense. I shall return to my British cookbook next year. Sad, really, as most of the recipes I have used on this site are cook-tested and do turn out, even if I don't prefer some of them. Read More
(2)
Rating: 5 stars
04/25/2019
These are like the ones I grew up with; good favors and nice sweet traditional treats for Easter. Got lots of favorable comments when I served them. Read More
(1)
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Rating: 5 stars
04/06/2020
Was a little sceptical on the instructions, do I loaded everything into the bread maker and used the dough cycle - added the yeast last. Very soft texture, but I would up the spices as both my husband Zander Read More
Rating: 5 stars
07/02/2016
We all loved these! they were UNBELIEVABLY delicious. I made two changes: I used homemade candied lemon peel rather than mixed citrus peel and I dried dates instead of currants. They did not rise a ton buth they were still light enough. The spice is perfect and so wonderful. Thank so much for a awesome recipe and new family tradition! Read More
Rating: 5 stars
04/15/2017
I used water instead of milk..came out perfectly Read More
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Rating: 4 stars
04/17/2014
I found this to be a very tasty recipe and worth the time. I did not have currants or candied citron so I used dried cranberries and some orange zest instead. I did not heat the milk to 110 degrees and instead used lukewarm milk with the yeast. Next time I will try the other way to see if there is any improvement. The buns came out nicely and it will be interesting to see if they last until Good Friday! Thank you! Read More
Rating: 5 stars
04/16/2020
I carefully followed the instructions and they turned out great! Read More
Rating: 5 stars
07/04/2016
I loved this a lot and the only change I made was I didn't have any vanilla pudding so I used chocolate. Still great and I will definitely make it again! Read More