Learn how to make Easter Hot Cross buns. This easy, no-knead rendition is a sweet Easter tradition to make on Good Friday. This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm spices of cinnamon and nutmeg.
YIELD
24 servingsPREP
10 minCOOK
30 minREADY
1 hrs
This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm cinnamon and nutmeg spices.
This recipe can be halved if desired to yield 9 to 12 muffin-sized buns.
Ingredients
Directions
Combine the all-purpose flour, sugar, yeast, lemon zest, salt, cinnamon, and nutmeg in a large mixing bowl.
Stir in warm water and butter, then the beaten eggs.
Using a Danish dough whisk or wooden spoon, vigorously stir the dough until smooth and elastic.
Stir in raisins and candied peel until fully incorporated.
Scrape down the sides of the bowl, cover with a clean, dry towel, and stand in a warm place for about 10 minutes.
Butter or oil 24 medium to large-sized muffin cups and spoon in the batter -- no more than ⅔ full. We like to use a silicone muffin pan.
Brush tops with melted butter.
Cover with a clean towel and allow to rise in a warm place undisturbed until almost double, about 20 to 30 minutes.
Bake in an oven preheated to 375℉ (190℃) for about 20 minutes or until the tops have browned.
Let cool on wire racks until warm, about 10 to 15 minutes.
Combine the powdered sugar with milk until smooth and thick; transfer to a zipper bag with the tip cut off, a piping bag, or even spoon carefully on top of buns to make crosses.
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