Name: Anna Olson’s Hot Cross Buns
Prep time: 95 min
Cook time: 30 min
Total time: 125 min
Yield: 12 buns
Ingredients: ¾ cup 2% milk, heated to just above body temperature (105ºF); 4 tsp instant dry yeast; ⅓ cup sugar; 3 large eggs, at room temperature; ½ cup vegetable oil; 3 ¾ cups all-purpose flour; 1 tsp finely grated lemon zest; ¾ tsp salt; ½ tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground nutmeg; ¼ tsp ground clove; ⅓ cup dried currants; ¼ cup mixed diced peel; ½ cup sugar; 3 Tbsp water; 1 tsp vanilla extract; ¾ cup icing sugar, sifted; 1 Tbsp milk, plus extra if needed

Prep Time

1h 35 min

Cook Time

30 min

Yields

12 buns

This recipe from Anna Olson is potentially the true meaning of happiness! Warm, moist dough is complimented with dried cranberries and rich icing.

Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.

ingredients

For the dough

cup 2% milk, heated to just above body temperature (105ºF)

tsp instant dry yeast

⅓

cup sugar

large eggs, at room temperature

cup vegetable oil

3 ¾

cups all-purpose flour

tsp finely grated lemon zest

tsp salt

tsp ground cinnamon

tsp ground allspice

tsp ground nutmeg

tsp ground clove

⅓

cup dried currants

cup mixed diced peel

For the hot glaze

cup sugar

Tbsp water

tsp vanilla extract

For the icing

cup icing sugar, sifted

Tbsp milk, plus extra if needed

Ingredient Substitution Guide

directions

Notes

The buns will, keep, well-wrapped, for a full day.

Step 1

For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.

Step 2

Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.

Step 3

Preheat the oven to 350ºF. Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.

Step 4

For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

Step 5

For the icing, stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

Rate Recipe

My rating for Anna Olson’s Hot Cross Buns

Anna Olson’s Hot Cross Buns