How To Make Hot Cross Buns In 6 Easy Steps

Make the Dough
Whisk together ½ cup of milk, one package of active dry yeast, and 1 teaspoon of sugar. Let the mixture stand until it starts to get frothy on top.

Then, combine 2 ½ cups of all purpose flour, 2 cups of bread flour, ⅔ cup of sugar, ⅔ cup of raisins, ½ teaspoon of cinnamon, ¼ teaspoon nutmeg, and a pinch of salt in a mixing bowl fitted with a dough hook. If you want, you can also add a few tablespoons of candied orange or lemon peel, cut into small pieces. Mix the ingredients until combined and then add ½ a stick of butter, 2 eggs, and the frothy yeast mixture; mix for about 3 minutes, until a sticky dough forms.

Knead the dough by hand for about 5 minutes on a lightly floured surface. Then, form the dough into a ball.

Let the Dough Rise
Put the ball of dough into a bowl that has been coated with oil, turning the dough so that it is covered with the oil on all sides.

Then, cover the bowl with a clean, damp kitchen towel and leave it in a warm place for about 1 hour. The dough is ready when it has roughly doubled in size.

Shape the Dough
Knead the dough for 3 minutes on a lightly floured surface and then divide it into 12 equal pieces.

Shape each piece into a ball and place them 1 inch apart on a parchment-lined baking sheet.

Let the Dough Rise Again

Cover the baking sheet with the clean kitchen towel or a piece of oiled plastic wrap and let the dough rise again, until doubled in volume.

Bake the Buns

Preheat the oven to 475 degrees F. Combine 1 egg yolk with a tablespoon of water. Mix thoroughly and then brush the mixture onto the top of each bun. Turn the heat on the oven down to 400 degrees F and then put the buns in the oven. Bake for 20 minutes, or until golden brown, then transfer the buns to a wire rack to cool.

Cross the Buns

Mix 1 cup of confectioners sugar with ½ cup of milk and ½ a teaspoon of vanilla extract. Stir until smooth. When the buns have cooled, drizzle the icing across each bun to form an X.

Click here for the full recipe.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.