Hot Cross Buns

Preparation

These fluffy spiced buns were traditionally sold only on Good Friday, but these days they have become the quintessential Easter treat. Studded with sweet dried fruit and candied citrus peel, they are best served warm right out of the oven and slathered with salted butter. 

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Prepare Dough. In a medium heatproof bowl, combine tea bag, currants, raisins, and candied citrus peel. Cover with ½ cup/125 milliliters of boiling water and let soak for at least 30 minutes and up to overnight. Drain well and discard tea bag.

2. Meanwhile, lightly grease a large bowl and a HexClad Small Hybrid Roasting Pan with butter. 

3. In a HexClad 2QT/2 L Hybrid Saucepan, warm milk over medium heat until lukewarm, about 1 minute. Remove from heat and whisk in yeast. Let sit until yeast is dissolved and frothy, about 5 minutes. 

4. In the bowl of a stand mixer, whisk flour with sugar, spices, and 2 teaspoons of kosher salt. Make a well in center of dry ingredients and add warm milk mixture, cubed butter, egg, and orange zest. Attach dough hook to stand mixer and mix on low speed until a shaggy dough forms, 1 to 2 minutes. Increase speed to medium and mix until smooth, 3 to 4 minutes more. The dough will be a little sticky. 

5. Reduce speed to low and add drained fruit mixture. Mix dough just until fruit is evenly distributed, scraping down sides of bowl as needed, 1 to 2 minutes. Transfer dough to the prepared bowl and cover loosely with a damp kitchen towel. Set aside in a warm place until doubled in size, about 1 hour. 

6. On a lightly floured work surface, turn out dough and punch it down to release some air. Divide dough into 12 equal pieces (about 3½ ounces/100 grams each). Roll dough into smooth balls and arrange about ½ inch/1 centimeter apart in the prepared roasting pan. Cover loosely with a damp kitchen towel and set aside in a warm place until doubled in size, 45 minutes to 1 hour. 

7. Meanwhile, Prepare Toppings. In a small bowl, whisk flour with granulated sugar and ⅓ cup/80 milliliters of water until smooth (it will be thick). Transfer to a piping bag fitted with a ¼-inch/5-millimeter round tip or a large resealable plastic bag with the corner snipped to create an opening of the same size. 

8. Preheat oven to 400oF (200oC fan forced). Once buns have proofed, brush tops all over with egg wash. With the long side of pan facing you, pipe a straight line across center of each row of buns. Turn pan 90o and repeat to form a cross on top of each bun. Transfer buns to oven and immediately reduce temperature to 350oF (180oC fan forced). Bake hot cross buns until puffed and golden brown, 25 to 35 minutes.

9. Meanwhile, in the HexClad 2QT/2 L Hybrid Saucepan, combine orange juice with brown sugar and cinnamon. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar has dissolved and glaze is thick enough to coat the back of a spoon, 4 to 5 minutes. Let cool slightly. 

10. Brush glaze all over warm hot cross buns and let cool in pan for 5 to 10 minutes before serving. Serve buns warm, passing softened butter on the side.

MAKE AHEAD Hot Cross Buns are best eaten right away. If enjoying the next day, let cool completely and then store in an airtight container at room temperature. Reheat buns in a 300oF/150oC oven until warm, 5 to 10 minutes.