How to Make Hot Cross Buns

These come together so quickly and easily you’ll want to bake up a batch every Friday (or Saturday, or Sunday, or Monday…). They’re light, slightly sweet with a hint of spice and candied fruit. Delicious but not so much of a Lenten indulgence that you’ll have to go to confession afterward. Use whatever dried fruit is handy. Raisins are very common, currents are very English, citron is very hip, dried apricot is very, um…Louisville. Mix and match them to your heart’s content. Start by


Hot Cross Bun Recipe

I’m normally a long-fermentation snob where it comes to bread, but frankly with all the spices in these little guys it’s mighty hard to pick up the subtleties that a long rise offers. A full tablespoon of instant yeast blows this dough up in no time — foom — which means from mixing to glazing, you can have these done in about four hours.

1 lb. 9 ounces (5 cups) bread flour
1 tablespoon instant yeast
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon salt
1 3/4 cups warm milk
1/4 cup honey
2 eggs, room temperature
4 tablespoons soft butter
1/2 cup dark raisins
1/2 cup golden raisins
egg wash
simple icing