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Hot Cross Buns

Hot Cross Buns

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12


  • 1/2 cup warm milk
  • 1 package active dry yeast
  • 1/2 tsp. plus 1/4 cup granulated sugar
  • 2 cups plus 3 Tbs. all-purpose flour, plus more
      as needed
  • 1/2 tsp. ground allspice
  • 1/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 5 Tbs. unsalted butter, cut into small pieces and
  • 2 eggs
  • 2 Tbs. golden raisins
  • 2 Tbs. diced candied citron
  • 2 Tbs. diced candied orange peel
  • 4 Tbs. superfine sugar
  • 3 Tbs. water


In the bowl of a stand mixer, stir together the milk, yeast and the 1/2 tsp. granulated sugar. Set aside until foamy, about 5 minutes.

In a medium bowl, mix together the 2 cups flour, the allspice, cinnamon, salt and the 1/4 cup granulated sugar. Add half of the flour mixture to the milk mixture. Using the flat beater, beat until combined. Add the butter and 1 egg and mix to combine. Add the remaining flour mixture and beat until a soft dough forms.

Fit the mixer with the dough hook and knead until the dough is smooth and elastic, about 10 minutes. If needed, add flour 1 Tbs. at a time (up to 1/4 cup) to keep the dough from being sticky. Transfer the dough to a lightly oiled large bowl and turn to coat with the oil. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Line a baking sheet with parchment paper.

Punch down the dough and knead in the raisins, citron and orange peel. Shape the dough into a 12-inch log and cut into 12 equal pieces. Cover with plastic wrap and let rest for 10 minutes. Shape each piece into a ball and place on the prepared baking sheet, spacing the buns 1 1/2 inches apart. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.

Preheat an oven to 400°F.

In a bowl, mix together the remaining egg with 3 Tbs. of the superfine sugar to make a glaze. In another bowl, combine the remaining 3 Tbs. flour, 1 Tbs. superfine sugar and the water to make a paste for the crosses. Transfer the paste to a pastry bag fitted with a small tip. Brush the buns with the egg glaze and pipe a cross onto each. Bake until golden, 10 to 12 minutes. Serve warm. Makes 12 buns.

Adapted from Williams-Sonoma TASTE Magazine, "Food Notes" (Spring 2002).