Hot Cross Buns have risen and are here just in time for Easter. Glory! Glory!
Hot Cross Buns
Makes about 24 buns.
- 5 teaspoons yeast
- 1/2 cup lukewarm water (110F or lower)
- 1/2 cup sugar
- 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
- 1/4 cup shortening or unsalted butter
- 2 eggs
- 2 1/2 teaspoons salt
- Zest and juice of one orange (small pieces of orange are great too!)
- 5 cups bread flour (or all-purpose flour)
- 1 cup sweet dried fruit of your choice (pineapple, cherries, cranberries, etc. work great)
- 1/2 cup raisins
Frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons water
Place yeast in a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.
Whisk mashed potatoes, shortening, eggs, salt, orange zest, and orange juice into yeast mixture.
Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead the dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.
Knead in dried fruits. Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.
Preheat oven to 350°F.
Form dough into rolls and place on a baking sheet lined with parchment paper. Leave about an inch between each roll. This dough should make about 20-24 buns. Allow to rise again until doubled in size. Beat one egg and brush the top of each bun with egg.
Bake for 15-20 minutes.
Allow to cool to almost room temperature. Make the frosting and use to make a cross on each bun.
