Soft Fluffy Hot Cross Buns (Print Version)
# Ingredients:
→ For the Buns
01 -
115g milk (plant or dairy), warmed to 40-43°C with a pinch of sugar
02 -
2 1/2 teaspoons instant yeast
03 -
95g dried currants or raisins
04 -
4 tablespoons light rum or water
05 -
3 whole eggs (2 for dough, 1 for egg wash)
06 -
113g unsalted butter (plant or dairy), melted and cooled
07 -
1/2 teaspoon pure vanilla extract or vanilla bean paste
08 -
75g pure maple syrup
09 -
380g all-purpose flour, plus more for dusting
10 -
3/4 teaspoon ground cinnamon
11 -
1/2 teaspoon ground cardamom
12 -
3/4 teaspoon fine sea salt
13 -
1 teaspoon lemon zest
14 -
1 1/2 teaspoons orange zest
→ For the Icing
15 -
226g mascarpone cheese, chilled
16 -
3 tablespoons powdered sugar
17 -
1/2 teaspoon orange zest
18 -
1/2 vanilla bean, scraped (or 1/2 teaspoon vanilla bean paste)
# Instructions:
01 -
Spray a 23x23cm baking pan with cooking spray, line with parchment paper, and set aside.
02 -
In a large mixing bowl, add the warmed milk, sprinkle yeast over the top with a pinch of sugar. Whisk and set aside for 15 minutes until bubbly and frothy.
03 -
Pour rum over the currants/raisins, cover and microwave for 30 seconds. Drain through a fine strainer just before using, pressing to extract liquid.
04 -
To the frothy yeast mixture, add 2 eggs, cooled melted butter, vanilla extract, and maple syrup. Whisk thoroughly to combine.
05 -
Add flour, cardamom, cinnamon, and sea salt to the wet ingredients. Mix with a wooden spoon initially, then by hand until no dry patches remain.
06 -
Add lemon and orange zest plus drained currants/raisins. Using one hand, gently lift and press the dough while rotating the bowl with the other hand for about one minute until fully incorporated.
07 -
Turn dough onto a floured work surface and knead actively for 9-10 minutes until tacky but not sticky. Add more flour if dough sticks to hands or surface.
08 -
Form dough into a ball by tucking edges underneath. Place in a lightly greased bowl, cover with a damp tea towel or plastic wrap, and allow to rise in a warm location until doubled in size.
09 -
Turn dough onto a lightly floured surface, roll into a log, and divide into 12 equal pieces (approximately 74g each). Roll each piece into a ball and place in the prepared baking pan.
10 -
For overnight preparation: Cover with plastic wrap and refrigerate for 8-24 hours. In the morning, remove from refrigerator and let rise until almost doubled in size (approximately 2 hours).
11 -
For same-day preparation: Cover with a damp tea towel or plastic wrap and place in a warm location until almost doubled in size (approximately 1 hour).
12 -
Preheat oven to 190°C. Whisk remaining egg with 1 tablespoon water and brush over buns. Bake for 23-25 minutes until internal temperature reaches 87-90°C. Cover loosely with foil if browning too quickly.
13 -
Remove from oven and place on a cooling rack. Allow to cool completely before icing.
14 -
In a small bowl, gently combine mascarpone, sifted powdered sugar, orange zest, and vanilla bean seeds until just mixed. Do not overmix.
15 -
Transfer half the icing to a piping bag, cut a small opening at the tip, and pipe crosses on cooled buns. Serve remaining icing on the side.
# Notes:
01 -
For quick rising, preheat oven to 100°C, then turn off and place covered dough inside with oven light on
02 -
Alternative drizzle: mix 120g powdered sugar with 2 tablespoons milk or cream and 1/2 teaspoon vanilla
03 -
Buns can be served warm without crosses, with icing on the side
04 -
For best results, use a digital food thermometer to check doneness