These buns are traditional for Easter, however, they taste good all year round. This is the Best Ever Hot Cross Buns Recipe! These soft little hot cross buns are the perfect combination of a dinner roll and a cinnamon roll.
Ingredients
For the Buns:
3/4cupbuttermilk, warm (110 degrees)
1envelope instant yeast, 2 1/4 teaspoons
6tablespoonsunsalted butter, 3/4 stick, melted and cooled until warm
3large eggs, room temperature, lightly beaten
4 1/4cupsall-purpose flour, divided
1/2teaspooncardamom
1/2teaspooncinnamon
1/2teaspoonallspice
1/4teaspooncloves
1/4teaspoonnutmeg
1/4cupsugar, plus 1 tablespoon of sugar, divided
1 1/4teaspoonstable salt
1large egg, lightly beaten
1tablespoonwater
For the Glaze:
3/4cupconfectioners' sugar
1tablespoonmilk
1/2teaspoonvanilla extract
Instructions
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the buttermilk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add melted butter, eggs, 4 cups flour, cardamom, cinnamon, allspice, cloves, nutmeg remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined about 5 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.)
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 2 to 2 1/2 hours.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
To form the buns, lightly grease a 9x13 inch square baking pan. Divide into 12 balls. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand and place in prepared baking pan. Cover pan in greased plastic wrap. Let rise in a warm oven until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
Remove rolls from oven 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.
Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the confectioners'sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.