Mini Hot Cross Buns

75

PREP TIME

30 min

TOTAL TIME

2 hrs 45 min

Makes

60 mini buns

* PLUS Cooling time
Mini Hot Cross Buns

Mini hot cross buns. Photo, Roberto Caruso.

Mini hot cross buns are perfect for Easter. When made this way, they're just like monkey bread!


Ingredients

  • 3 cups all-purpose flour , divided
  • 1/4 cup granulated sugar
  • 8 g pkg quick-rise yeast , (2 1/4 tsp)
  • 1/2 tsp cinnamon
  • 1/2 cup warm 2% milk
  • 2 tbsp unsalted butter , melted
  • 1 egg , room temperature
  • 1 tsp salt
  • 1/2 cup dried currants
  • 1 tbsp orange zest

Crosses

  • 1 egg
  • 1/4 cup all-purpose flour

Instructions

  • Buns: Whisk 1 cup flour with sugar, yeast and cinnamon in the bowl of a stand mixer fitted with the dough hook. Beat in 2/3 cup warm water, milk, butter, egg and salt on medium until blended.
  • Beat in remaining 2 cups flour, currants and orange zest until dough is smooth and pulls cleanly away from bottom and side of bowl, 3 to 4 min. Transfer to a lightly oiled  owl and cover with plastic wrap. Let rest until dough is doubled in size, about 1 hr.
  • Spray three 9-in. foil pie plates with oil. Turn dough out onto a counter (no need to flour). Divide dough into 4 equal pieces. Roll each piece into a 1-in.-wide log, then cut into fifteen 1-in. pieces. Shape into balls and divide among prepared pans. (There should be about 20 balls per pan.)
  • Cover loosely with same plastic wrap and set aside until dough doubles in size, about 1 hr more.
  • Position rack in centre of oven, then preheat to 375F.
  • Crosses: Whisk egg with 2 tsp water in a small bowl. Generously brush over dough balls. Whisk flour with 3 tbsp plus 1 tsp water to make paste for crosses. Spoon into a small resealable zip-top bag. Snip a small piece off one corner of bag, then pipe a cross on each bun.
  • Bake until buns are deep golden, about 15 min. Remove from oven. Serve warm or at room temperature.

Nutrition (per piece)

  • Calories
  • 40,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 1 g,
  • Sodium
  • 41 mg.

Kitchen Tip: Let dough rise in a large measuring jug. Its measurements will help you determine when the dough has doubled in size.

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