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Easy Easter Hot Cross Buns

Easy Easter Hot Cross Buns are the perfect addition to your Easter brunch. Sweet with currants and spices, Hot Cross Buns make the perfect Easter treat.
Prep Time 20 mins
Cook Time 20 mins
Rise Time 2 hrs
Course Bread, Breakfast
Cuisine English
Servings 12 buns

Ingredients
  

Buns

  • 1 cup whole milk warm (250 grams)
  • 1 Tablespoon instant yeast
  • 1/4 cup brown sugar packed (60 grams)
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 3-3 1/2 cups bread flour see note (about 475 grams)
  • 1/4 cup butter softened
  • 1/2 cup currants

Flour Paste

  • 4 Tablespoons all purpose flour
  • 4 Tablespoons water

Icing

  • 3 Tablespoons heavy cream milk can be substituted in a pinch (add more or less depending on consistency)
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions
 

  • Warm the milk in the microwave. Stir the milk so the heat disperses. The milk should be warm to the touch (like baby’s bathwater). Add the milk to a stand mixer and add the yeast, brown sugar, egg, salt, cinnamon, all spice and cloves.
  • Begin adding flour a cup at a time until a dough forms a ball and pulls away from the sides. Continue adding flour little by little until the dough is just a tiny bit sticky. Add the softened butter in small chunks and knead for 5 minutes until tacky and smooth.
  • Add the currants and continue kneading for another couple of minutes.
  • Oil a bowl and put the dough mixture into the oiled bowl. Cover and let rise for an hour in a warm place.
  • Place a piece of parchment paper on a baking sheet. Once the dough has risen, turn out on your counter and cut into 12 equal pieces. Roll each ball of dough into a bun shape and place on the baking sheet, four rows of three. Alternatively for rolls that pull apart, you can bake these in a glass pan. Spray the pan with cooking spray and nestle the buns together with just a little space for them to rise in between.
  • Cover and let rise again in a warm place about 45 minutes to an hour until puffed up and just about doubled in size.
  • Preheat your oven to 375 degrees. Mix the flour paste together gently until you form a batter that can be piped. Add a little more water or flour if needed to adjust for consistency. Place this mixture in a piping bag and pipe a cross on each risen bun. You can also skip this step and pipe the icing in the shape of a cross if you prefer.
  • Place the pan in the preheated oven and bake for about 15-20 minutes until rolls are baked through and golden on top. If you are baking the buns pull-apart style, they will need about 30 minutes of baking time.
  • While the rolls are baking, mix together the icing. As soon as the rolls come out of the oven, use a pastry brush to slather them in icing. Alternatively you can pipe a cross with the icing on each bun.
  • Serve warm or at room temperature. Enjoy!

Notes

Bread Flour: I love using bread flour in my baked goods but all purpose flour should work just fine as well.
Keyword Easter breakfast, Easter buns, Hot Cross Buns, Yeast Buns