Easy, classic Hot Cross Buns Recipe
- 1/2 cup dried cranberries or currants
3-1/4 to 3-3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup milk
1/4 cup water
1/4 cup butter
1 egg white, lightly beaten
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
2-3 tablespoons heavy cream
- Place dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.
- Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.
- In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.
- Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.
- Line a large baking sheet parchment paper and coat lightly with nonstick spray.
- Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.
- Preheat oven to 375°F.
- With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.
- For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.
Store airtight at room temperature for up to a day. Best served same day.
Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeast