Hot Cross Buns


For the Buns:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups warm milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup raisins or currants

For the Crosses:

  • 1/2 cup All-purpose flour
  • 4-5 tablespoons Water

For the Glaze:

  • 1/4 cup Water
  • 2 tablespoons Granulated sugar
  1. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg and cloves.
  3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture, melted butter and egg. Stir until a dough forms.
  4. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
  5. Knead in the raisins or currants until evenly distributed throughout the dough.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
  7. After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each portion into a smooth ball. Place the balls onto a parchment-lined baking sheet, leaving some space between them.
  8. Cover the shaped buns with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffed up.
  9. While the buns are rising, prepare your COBB by lighting ½ a CobbleStone. Cover with the Dome and preheat for 10 minutes.
  10. In a small bowl, mix together the flour and water until smooth. Transfer the mixture to a piping bag or a plastic bag with a small corner snipped off. Pipe crosses onto the risen buns.
  11. Place the buns in the COBB Bread Tin, or in a ovenproof dish that fits inside the COBB, bake the buns for 20-25 minutes, or until golden brown and cooked through.
  12. Make the glaze: While the buns are baking, prepare the glaze by heating the water and sugar in a small saucepan over medium heat until the sugar dissolves. Set aside.
  13. As soon as the buns come out of the COBB, using the Basting Brush. brush them with the prepared sugar glaze while they’re still warm.
  14. Let the hot cross buns cool slightly before serving. Enjoy them warm or at room temperature with a smear of butter.
  15. Tip: Store any leftovers in an airtight container at room temperature for up to 2-3 days. You can also freeze the buns for longer storage. Just thaw and reheat before serving.

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