There are many stories regarding the history of Hot Cross Buns. One interesting one comes from Alan Davidson's "The Oxford Companion to Food". He says that the Saxon invaders in Britain chomped on buns adorned with impressions of crosses in honor of the pag…
What you'll need
Ingredients
3/4 cup buttermilk, warmed (around 110 degrees)
6 tablespoons unsalted butter (3/4 stick), melted and cooled until warm
1 envelope instant yeast or rapid-rise yeast (2 1/4 teaspoons)
1 1/4 teaspoons table salt
Extra flour for the counter
1 large egg, lightly beaten
1 tablespoon water
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
The method
Directions
01
Whisk the butter, buttermilk, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, spices (if using) and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
02
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
03
Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
04
Turn the dough out onto a lightly floured counter and divide into 12 even pieces. Roll the pieces of dough into tight balls. Arrange the balls in a greased 9 by 13-inch metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
05
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
06
Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Traditional Hot Cross Buns
Prep
Cook
Yield
There are many stories regarding the history of Hot Cross Buns. One interesting one comes from Alan Davidson's "The Oxford Companion to Food". He says that the Saxon invaders in Britain chomped on buns adorned with impressions of crosses in honor of the pag…
Ingredients
3/4 cup buttermilk, warmed (around 110 degrees)
6 tablespoons unsalted butter (3/4 stick), melted and cooled until warm
1 envelope instant yeast or rapid-rise yeast (2 1/4 teaspoons)
1 1/4 teaspoons table salt
Extra flour for the counter
1 large egg, lightly beaten
1 tablespoon water
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Whisk the butter, buttermilk, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, spices (if using) and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
2
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3
Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
4
Turn the dough out onto a lightly floured counter and divide into 12 even pieces. Roll the pieces of dough into tight balls. Arrange the balls in a greased 9 by 13-inch metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
5
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
6
Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.
Cook Like James
Traditional Hot Cross Buns
Prep
Cook
Yield
There are many stories regarding the history of Hot Cross Buns. One interesting one comes from Alan Davidson's "The Oxford Companion to Food". He says that the Saxon invaders in Britain chomped on buns adorned with impressions of crosses in honor of the pag…
Ingredients
3/4 cup buttermilk, warmed (around 110 degrees)
6 tablespoons unsalted butter (3/4 stick), melted and cooled until warm
1 envelope instant yeast or rapid-rise yeast (2 1/4 teaspoons)
1 1/4 teaspoons table salt
Extra flour for the counter
1 large egg, lightly beaten
1 tablespoon water
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
1
Whisk the butter, buttermilk, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, the sugar, yeast, spices (if using) and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
2
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3
Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
4
Turn the dough out onto a lightly floured counter and divide into 12 even pieces. Roll the pieces of dough into tight balls. Arrange the balls in a greased 9 by 13-inch metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
5
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
6
Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.
