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Hot Cross Buns

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 40 mins
Total time 3 hrs, 15 mins
Yield Serves 24 (serving size: 1 roll)
With less heft and more flavor and fluff, these delicate Hot Cross Buns deserve attention all year long. A hint of warm spices balances a sweet glaze to finish off these Easter rolls.

Ingredients

  • Rolls:
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/4 cup warm orange juice (120° to 130°)
  • 19 ounces all-purpose flour (about 4 1/4 cups), divided
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated whole nutmeg
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 cup warm fat-free milk (120° to 130°)
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon 2% reduced-fat milk
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 179
  • fat 2.8 g
  • satfat 1.4 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 4.5 g
  • carbohydrate 34.8 g
  • fiber 1.6 g
  • cholesterol 23 mg
  • iron 1.4 mg
  • sodium 111 mg
  • calcium 29 mg

How to Make It

  1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.

  2. Weigh or lightly spoon 5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.

  3. Preheat oven to 350°.

  4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.

  5. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.