Hot Cross Buns Vanilla Glaze (Print Version)
# Ingredients:
→ Dough
01 -
180 ml lukewarm water (approximately 38°C)
02 -
1 tablespoon granulated sugar
03 -
2.5 to 3 teaspoons active dry yeast (1 envelope)
04 -
375 g all-purpose flour, plus more for kneading as needed
05 -
Pinch of salt
06 -
1.5 teaspoons ground cinnamon
07 -
67 g granulated sugar
08 -
60 ml butter, melted
09 -
1 large egg
10 -
1 large egg white
11 -
2 teaspoons pure vanilla extract
12 -
150 g sultana or golden raisins
→ Egg Wash
13 -
1 large egg yolk, reserved from dough preparation
14 -
22 ml water
→ Vanilla Glaze
15 -
60 g icing sugar (powdered sugar)
16 -
0.5 teaspoon vanilla extract
17 -
10 to 15 ml milk
# Instructions:
01 -
Dissolve 1 tablespoon granulated sugar in 180 ml lukewarm water. Sprinkle the active dry yeast over the surface and let stand without stirring for 15 minutes.
02 -
In a large mixing bowl or stand mixer fitted with a dough hook, blend together 375 g flour, pinch of salt, 1.5 teaspoons cinnamon, and 67 g sugar.
03 -
Add the activated yeast mixture, melted butter, 1 whole egg, 1 egg white, and 2 teaspoons vanilla extract to the dry ingredients. Mix with dough hook for 5 minutes or stir by hand until just combined. Knead by hand for 10 minutes, incorporating additional flour if dough is too sticky.
04 -
Gently knead 150 g sultana or golden raisins into the dough by hand to avoid breaking them.
05 -
Cover the dough and proof in a warm, draft-free area for 30 to 40 minutes.
06 -
Grease a 23 x 33 cm baking pan. Divide the dough into 12 equal portions, shape into balls, and arrange them evenly in the prepared pan. Allow to rise for about 1 hour or until doubled in size.
07 -
Whisk the reserved egg yolk with 22 ml water. Brush this mixture over the surface of each bun.
08 -
Preheat the oven to 175°C. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack and cool for 15 to 20 minutes.
09 -
Mix 60 g icing sugar with 0.5 teaspoon vanilla extract and enough milk (10 to 15 ml) to form a thick, smooth glaze.
10 -
Once cooled slightly, use a piping bag or a plastic bag with the corner snipped to pipe crosses on each bun with the vanilla glaze.
# Notes:
01 -
Allow an additional 1.5 to 2 hours for proofing, adjusting for room temperature.