Wednesday, April 12, 2017

Hot Cross Buns – Mother Goose Would Love These

Pretty much all I know about hot cross buns, I learned from the nursery rhyme, but thanks to a recipe I found on Anson Mills, I was still able to make a fairly decent batch. Including real crosses, not to be confused with dinner rolls on which an icing cross has been piped.

In addition to its eye-catching appearance, the dough-based “cross” provides an interesting textual contrast, as it gets sort of chewy, and crispy edged.

Like I said in the video, any sweet dough will work with this easy technique, especially rich, and fragrant examples, like our Italian Easter Bread dough. Times may vary, but regardless of the dough, simply wait for the dough to double in size, and proceed.

If you want to get all your buns the same size, weight your dough in grams before dividing, and then divide by 16. Then, weight each of your dough balls to that exact amount, and boom, your tray of buns will look like the ones you saw on that magazine cover. Or, just eyeball it and take your chances. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 15 or 16 Hot Cross Buns:
Recipe slightly adapted from this one from Anson Mills
1/4 cup currants, soaked in hot rum for an hour or two
3/4 cup milk warmed to 100 F.
1 package dry active yeast
1 tablespoon each orange and lemon zest
7 tablespoons melted butter
1/4 cup plus 1 tablespoon sugar
1 large egg, beaten
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
3 cups bread *flour, plus more if needed

* hold back a little of the flour until you sure you need it. You can always add, but can’t remove!

For the crosses:
1/4 cup water
1/3 cup all-purpose flour, plus more to make a thin, pipe-able dough

- Bake at 425 F. for about 15 minutes

For the glaze:
1/4 cup sugar
3 tablespoons water
- Cook syrup to 225 F., and brush over warm


forkboy said...

I like it chef. I never knew how they got so pronounced a cross on top. But HCB's are a Good Friday tradition, not Easter. Just sayin'.

oiacob said...

Do you have any recipes for brioche bread or buns?

Chris said...

Dear Cher John, Please, please please could you give measurements for flour by weight. It is SO much more accurate. Cup measurement is ok for liquids but try googling "convert 1cup to grammes" and see the range of weights given. I just did and the top reply was for all purpose flout 1cup : 130g or 110g if sifted. When I measure 1 cup of flour my scales say 150g. Confusing or what?

puttermuch said...

These look amazing. I wonder if they will be as good if prepared a day ahead?
As always......thanks!

Unknown said...

Good Morning Chef John (from Edmonton, Alberta, Canada),

Just wanted to say that my daughters (ages 4 & 7) and I LOVE your cooking videos. I am an avid cook myself and am always looking for new ideas, techniques, and styles of cooking to incorporate into my weekly meals. My 7 year old is saying that the hot cross buns look delicious! You have inspired my girls to take on the same passion I have for cooking and I am looking forward for them to one day make your recipes for me!

I have a request, can you do more recipes with spelt flour? Possibly pastry or croissants? I don't eat wheat and substitute spelt wherever wheat is needed. It would be appreciated! Have a wonderful day!

Unknown said...

Good Morning Chef John,

I am writing to you from Edmonton, Alberta, Canada. My daughters who are 7 & 4 are big fans of yours. I tried to post a comment before, not sure if it went through, so I will post again. I am an avid cook and love your videos. I love to get new tips, techniques, and to challenge different styles of cooking. My daughter who is 7 is saying that your hot cross buns look amazing. You have inspired my girls to take on the same passion as I have for cooking and I look forward to the day where they will cook some of your recipes for me!

I had a request, would it be possible for you to do more recipes with spelt flour. Possibly pastry and croissants. I don't eat wheat, and replace spelt for wherever wheat is needed. I hope you have a lovely day!

Anonymous said...

I used to look forward to these every Easter when I was in grade school (Catholic school!). The icing on the warm bread was so comforting. These are bringing back some serious memories. Thanks, Chef John!

oiacob said...

Chef John what would the result of this recipe be if instead of using dry yeast i use live yeast.

Unknown said...

What would happen if you put the currants in the unmixed dough? Would it ruin things? As to the amount of flour, are you saying use, say, 2-1/2 cups to start? And not to be picky, but are you adding about 1/4 cup of flour with the yeast? It's easier for us poor neophytes if we don't have to guess. Love your recipes and your presentation, by the way. You are the Hot Cross of recipe Bundom, in my opinion.

Lucas James said...

Hello Chef John, big fan! I wanted to ask for/suggest a video. Can you show us how to make numbing Sichuan chili oil that they eat on figuratively everything in Sichuan china?

Unknown said...

Hello Chef John
I'm Malak Fahad From Trjoman for translating
Middle East

I really like your recipes, they are very delicious and creative !!
so I would like to ask you if you are interested in exposing your work to the other side of the world " Middle East"
by translating you recipes and your videos " written & orally"
I will be the right person to do so

I didn't find you email to contact you but I decided to write here
This is my email if you are interested

Thank you and keep up with this great work ,

Malak Fahad

Unknown said...

@Richard Maheu

I don't know about the rest of it, but having watched all the issues that happened with folding the currants in later I put them in with the rest of the ingredients. My distribution was very even, no issues as far as I can tell. But, then again, I did all my mixing by hand since I don't have a stand mixer. I don't know if it matters.

For me personally, either the cook time or the heat was a little much. My rolls are quite a bit darker than I'd like. But the texture inside is delicate compared to the crusty exterior, and the look can't be beat, so I'll definitely be trying again soon!

Colleen Aitken said...

Hi Chef John, my 8 year old daughter and I spent most of the day making these today, per your recipe exactly (except adding a tiny bit of lemon juice to the glaze). Perfection to go with out matza ball soup. Thank you for a great demonstration and recipe, as always. Colleen

Unknown said...

Hi chef John, I think you have a typo on your recipe. On the video it says bake at a temperature of 425 degrees F, but on the written recipe it says 225 degrees F.

Donnah said...

My husband made them today and they are both beautiful and delicious. I'd leave a photo of them if I could.

Ami said...

What was the"incident" with the 16th dough ball? I gotta know!

Unknown said...

Love it but prefer an apricot jam glaze!

Unknown said...

Thank you for a great recipe!!! Made it on the weekend and my kids just love those delicious buns!!!

Unknown said...

those look like x's not crosses. Shouldn't they be called hot x buns?

Chef John said...

225 F. is the sugar syrup temp! :)

Silugem said...

The most amazing recipe. All my friends and family were really impressed.

Thank you so much

Jess said...

I came across your awesome and hilarious video while looking for a fun side dish to bring to an Easter lunch. I’ve never had a hot cross bun before but these looked delicious! I really enjoyed making these and the flavor was great! Where have these been all my life?!? Thank you for the great recipe and my daughters are dying to know what the “incident” with the 16th dough ball was?? Seriously they keep speculating and are dying to know the answer.

Ana said...

It would be helpful to specify salted or unsalted butter. Looking at the original recipe, I see that they used unsalted and that you cut out the 1/3 cup of citron. I think you should have replaced it with another dried fruit. I'm using cranberries.

Daniel Contreras said...

When you say "currants" do you mean the actual European berries? or the American champagne grape raisins?