Classic Hot Cross Buns - Recipe from Price Chopper
Classic Hot Cross Buns
These Classic Hot Cross Buns are soft, lightly spiced rolls studded with sweet raisins and brushed with a delicate sugar glaze. Baked until golden and finished with a signature cream cheese cross, they’re tender, lightly sweet, and perfect for Easter or any spring gathering.
These Classic Hot Cross Buns are soft, lightly spiced rolls studded with sweet raisins and brushed with a delicate sugar glaze. Baked until golden and finished with a signature cream cheese cross, they’re tender, lightly sweet, and perfect for Easter or any spring gathering.
- Spray large bowl with cooking spray; line 13 x 9-inch baking dish with parchment paper. In small saucepan, heat milk over medium-high heat 3 minutes (temperature of milk should not be above 110°). Whisk in yeast and 1 tablespoon granulated sugar; let stand 5 minutes.
- In bowl of stand mixer, whisk flour, cinnamon, salt and 1/2 cup granulated sugar. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, butter and yeast mixture. Reduce speed to medium; knead dough 3 minutes or until soft and dough comes together. Add raisins; knead dough 1 minute or until incorporated.
- On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Lightly spray top of dough with cooking spray; cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
- On lightly floured work surface, gently punch down dough; divide dough into 12 equal pieces, roll each into a ball and place in prepared dish. Lightly spray tops of dough balls with cooking spray; cover with plastic wrap and let stand 30 minutes.
- Preheat oven to 350°; bake dough balls 35 minutes or until golden brown.
- In small saucepan, whisk remaining 2 tablespoons granulated sugar and 2 tablespoons water; heat to a simmer over medium-high heat. Brush sugar mixture over warm buns.
- In medium bowl, stir cream cheese and powdered sugar; transfer to small zip-top plastic bag. Snip bottom corner of bag with kitchen scissors; pipe cream cheese mixture over buns to create crosses. Makes 12 buns.
