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Currant Hot Cross Buns with Icing

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Currant Hot Cross Buns with Icing

For the Dough:

¾ cup warm milk(110℉)

1 tsp granulated sugar

2 ½ teaspoons active dry yeast* traditional yeast

2 eggs

¼ cup granulated white sugar

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

1 tsp salt

1 tbsp orange zest*

3 cups all-purpose flourup to an additional 1/4 c.

¼ cup salted butter*softened

¾ cup dried currants*

For the Egg Wash:

1 egg

1 tbsp water

For the Icing:

3 tablespoons buttermelted

1 ½ cups powdered sugar (confectioners sugar)

1 tbsp milkup to 2 tbsp

Stir together the warm milk and sugar in the bowl of a stand mixer. Stir in the yeast and let sit for 10 minutes, it should bubble and get frothy. Next, add the eggs, sugar, spices, salt, and orange zest and whisk until well combined. Add 3 cups of flour and mix on low with the dough hook attachment until the dough comes together. Add the butter in 1 tablespoon at a time, mixing in between each addition. Knead the dough for 5 minutes on medium-low speed, it should be smooth, stretchy, and still slightly sticky. Place in a greased bowl, cover loosely, and let rise for 1 hour.

Punch down the dough to deflate after it has risen and cut it in half and then cut each half into 8 equal pieces, making 16 in total. Shape each piece of dough into a bun and place 1 ½ inches apart on a large baking sheet lined with parchment paper OR arrange in a greased 9X13-inch baking pan for soft-edged buns. Cover and let rise for another 30 minutes.

Preheat the oven to 400℉. Whisk together the egg and water to make an egg wash. When the buns are done rising, gently cut a cross into the top of each bun with a sharp knife, brush the tops with the egg wash, and bake for 10-14 minutes or until golden. While the buns are cooling down slightly, whisk together the melted butter, powdered sugar, and milk to combine. Fill a sandwich bag with the icing, snip off a small hole in the corner, and pipe into the cross cuts on the mostly cooled buns. These buns are great served while still warm. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Yeast Properly 🫖
Ensure your milk is between 110-115°F before adding yeast; too hot kills the yeast, too cold slows fermentation. Test with your pinky—it should feel comfortably warm, not hot.
Toast Spices Before Adding 🌟
Lightly toast the cinnamon, nutmeg, and cloves in a dry pan for 30 seconds before mixing into the dough to intensify their flavors and reduce any musty notes.
Zest and Currant Timing ⏱️
Add orange zest during the initial mixing, but fold in currants during the final minute of kneading to prevent them from being broken down and to maintain their plump texture.
Perfect Icing Consistency 🎨
Mix your icing until it's thick enough to pipe in thin lines without bleeding into the bun surface; add water drop-by-drop until it flows smoothly from a piping bag but holds its shape.
Second Rise Temperature Control 📍
After shaping, let buns proof in a warm, humid environment (75-78°F) for 1-1.5 hours until they're puffy but not overproofed; gently poke one—it should slowly spring back halfway.