The Softest Hot Cross Buns
Description
Traditional hot cross bun just got a face lift! These Easter Hot Cross Buns are the softest we've ever had! You can totally eat them for breakfast. Or dessert. Or just because.
Ingredients
- 1 ½ Cups Milk, whole
- 1 ½ Cups Water
- 1 teaspoon Baking Soda
- 1 Cup Raisins
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Instant Yeast
- 4 ¼ Cups Flour, all-purpose
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 2 Large Eggs
- 4 Tablespoons Butter, unsalted, softened
Sugar Syrup
- 1/4 Cup Water
- 1/4 Cup Granulated Sugar
Cream Cheese Icing
- 3/4 Cup Powdered Sugar
- 2 Ounces Cream Cheese, plus 2 Tablespoons, softened
- 1 Tablespoon Butter, unsalted, softened
- 1 teaspoon Vanilla Extract
- 1/2 Tablespoon Water
Instructions
Make the Dough:
- In a small saucepan over medium low heat, add the milk to scald it. This is done by gently warming the milk until it becomes frothy around the edges. You may notice a thin layer appear on the top of the milk, just remove from the heat and stir a little to remove it.1 ½ Cups Milk
- Pour the milk into a bowl or glass measuring cup.
- Allow the milk to cool to warm (see note). I like to put ours in the fridge for a few minutes to help it along, but you cannot use cold milk so don't forget it!
- Meanwhile, heat the water, baking soda and raisins in a small saucepan over medium heat until boiling. Allow to boil gently for 2 minutes, the raisins should be big and plump, and drain in the sink, leaving the raisins in the strainer to cool. Give them a gentle rinse very quickly under water to help speed up the process but do not thoroughly rinse them.1 ½ Cups Water, 1 teaspoon Baking Soda, 1 Cup Raisins
- In a small bowl combine the lukewarm milk, sugar and yeast. Stir gently and let it rest until the yeast activates and it begins to look foamy.1/2 Cup Granulated Sugar, 1 Tablespoon Instant Yeast
- In the bowl of your mixer add 4 cups of flour, salt, nutmeg and cinnamon. Mix until combined.4 ¼ Cups Flour, 1/2 teaspoon Salt, 1/2 teaspoon Nutmeg, 1/2 teaspoon Cinnamon
- Add the eggs and butter to the yeast mixture and stir until the butter is melted.2 Large Eggs, 4 Tablespoons Butter
- Pour the yeast mixture over the flour mixture, and using the dough hook attachment, mix for about 5 minutes at medium speed. Add up to 1/4 cup more flour if you notice time is almost up but the mixture is still clinging to the sides.4 ¼ Cups Flour
- Add raisins and continue mixing for another minute. They will add a little moisture, but it should still start to pull away from the sides of the bowl.
Let the Dough Rise:
- In a large bowl add a bit of oil, now place the dough in the bowl, rolling it around so that it gets oil all over. The dough is extremely sticky, so using a bench scraper is really helpful.
- Cover the bowl with a towel. Let the dough rise for a couple hours until doubled in size, about 2 hours.
Shape and Bake the Buns:
- Preheat oven to 375 degrees F. Line a 9x13-inch pan with parchment paper, then spray with nonstick spray.
- Punch down the dough, and cut it into 12 equal pieces and roll each one in your hands quickly to make a dough ball. Place the rolls in the pan and cover with a clean towel and let them rest for another 30 minutes until doubled in size.
- Bake for about 20 to 25 minutes or until golden brown. You want the internal temperature of the buns to be 190℉. Use a ThermaPen ONE to check the temperature.
- While baking, make the sugar syrup by heating the sugar with the water in a sauce pan over medium heat. Bring to a boil, stirring until the sugar is dissolved. Continue to boil the syrup for about another minute or until syrup thickens very slightly. Set aside.1/4 Cup Water, 1/4 Cup Granulated Sugar
- Remove the rolls from the oven and set aside for 5 minutes.
- Brush the tops with the sugar syrup and let rest for 5-10 minutes.
- Using the icing, pipe down the center of each row and then across each row to create a cross on each bun. Serve warm!
For the Icing:
- Whisk all the ingredients together and spoon into a piping bag with a round tip and refrigerate until ready to use. You want the icing to be a little thick so it holds shape on the rolls.3/4 Cup Powdered Sugar, 2 Ounces Cream Cheese, 1 Tablespoon Butter, 1 teaspoon Vanilla Extract, 1/2 Tablespoon Water
Equipment
- Thermapen ONE
Notes
The milk should be 105-115 ℉ when it gets added to the yeast for best results.
The best way to reheat hot cross buns is to place them in a plain paper bag, sprinkle the bag lightly with water, and place in a hot oven 3 to 5 minutes before serving.
Nutrition
Calories: 569kcal