Hot cross buns

Hot cross buns are a beautiful springtime tradition, celebrated around the world during Easter and spring festivals like Ostara. These lightly sweetened, yeast-leavened rolls are warmly spiced with cinnamon and studded with sweet currants.

Baking these buns fills your home with an irresistible, comforting aroma. While they require a little patience as the dough rises, the process is incredibly rewarding. Finished with a sweet icing cross and enjoyed warm with a cup of tea, these soft and fluffy buns are a wonderful way to welcome the season of renewal.

Start the dough base: In a large mixing bowl, whisk together 1 ½ cups of the flour, the active dry yeast, and the ground cinnamon.

Heat the wet ingredients: In a small saucepan, combine the milk, vegetable oil, sugar, and salt. Heat gently over medium-low heat, stirring constantly, just until warm (about 110°F to 115°F). Remove the pan from the heat.

Mix the dough: Pour the warm milk mixture into the dry flour mixture. Add the 2 whole eggs. Using an electric mixer on medium speed, beat the mixture for about 3 minutes. Stop to scrape down the sides of the bowl. Add the currants and slowly stir in enough of the remaining flour to form a soft, cohesive dough.

Knead and first rise: Turn the dough out onto a lightly floured surface. Knead it for about 5 to 7 minutes until the dough feels smooth and elastic. Shape it into a ball. Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place until doubled in size, which will take about 1 ½ hours.

Shape the buns: Punch the dough down gently and turn it out onto your work surface. Cover it again and let it rest for 10 minutes. Divide the dough evenly into 18 pieces. Roll each piece into a smooth ball. Place the balls about 1 ½ inches apart on a lightly greased or parchment-lined baking sheet. Cover with a towel and let them rise again until doubled, about 30 to 45 minutes.

Score and bake: Preheat your oven to 375°F (190°C). Using a very sharp knife, gently cut a shallow cross into the top of each risen bun. Brush the tops gently with the egg wash. Bake for 12 to 15 minutes, or until the buns are a rich golden brown. Transfer them to a wire rack to cool slightly.

Ice the buns: While the buns are cooling, whisk together the powdered sugar, vanilla extract, salt, and enough milk to create a thick but pipeable icing. Transfer the icing to a piping bag or a zip-top bag with the corner snipped off. Pipe a thick cross over the indentations on each warm bun.