Finally a Simple Hot Cross Bun Recipe THAT WORKS!

This recipe will change your holidays!

Bimini Style Hot Cross BunsMakes 12 buns

Ingredients:

• ¼ cup warm water (110°F)

• 1 packet active dry yeast

• ¼ cup unsalted butter

• 3 tablespoons sugar

• 1¾ teaspoons kosher salt

• 1 cup whole milk (110g)

• 1 large egg

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground allspice or clove

• Zest of 1 orange

• ½ to ¾ cup raisins or currants, soaked and drained

• 3 tablespoons of molasses ( if you don't have molasses use honey and a splash of Kitchen Bouquet)

• 3½ cups good quality all-purpose flour

For the cross:

• ¼ cup all-purpose flour

• 3 to 4 tablespoons water

For the glaze:

• 2 tablespoons sugar

• 2 tablespoons water or orange juice

Method:

1. Activate the Yeast

   • In a small bowl, mix the warm water and yeast.

   • Let it sit until foamy, about 5–10 minutes.

2. Mix the Wet Ingredients

   • In a mixing bowl, combine butter, sugar, salt, milk, egg, honey, spices, and orange zest.

   • Stir until everything is well blended.

3. Make the Dough

   • Add the activated yeast to the wet mixture.

   • Gradually mix in the flour using a dough hook.

   • Knead for about 5 minutes until smooth and elastic.

4. Add Fruit

   • Gently fold in the raisins or currants until evenly distributed.

5. First Rise

   • Transfer dough to a greased bowl.

   • Cover and let rise until doubled in size, about 1–2 hours.

6. Shape the Buns

   • Punch down the dough and divide into 12 equal pieces.

   • Roll each into a ball and place on a greased or parchment-lined tray.

7. Second Rise

   • Cover and let rise again until the buns are puffy, about 30–45 minutes.

8. Prepare the Cross Paste

   • Mix the flour and water to form a thick paste.

   • Pipe a cross over each bun using a piping bag or spoon.

9. Bake

   • Bake in a preheated oven at 350°F for 20–25 minutes, until golden brown.

10. Glaze

11. While the buns are baking, simmer

    the sugar and water (or juice) until slightly thickened.

12. Brush the warm glaze over the buns as soon as they come out of the oven.

13. Cool and Serve

14. Let the buns cool slightly before serving. Best enjoyed warm.