Steps to Make Hot Cross Buns Cocomelon Recipe

Chef John's Hot Cross Buns

Combine the sugar and milk for the glaze.

Recipe Summary Chef John's Hot Cross Buns

Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.

Ingredients | Hot Cross Buns Cocomelon Recipe

¼ cup dried currants

¼ cup rum, or as needed to cover currants

¾ cup milk, warmed to 100 degrees F/40 degrees C

3 cups bread flour, divided, or as needed

1 (.25 ounce) package active dry yeast

5 tablespoons white sugar

1 large egg, beaten

1 tablespoon grated lemon zest

1 tablespoon grated orange zest

¾ teaspoon ground cinnamon

½ teaspoon fine salt

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

7 tablespoons melted butter

¼ cup water

⅓ cup all-purpose flour, or as needed to make thin, pipe-able dough

¼ cup sugar

3 tablespoons water

Directions

Info | Hot Cross Buns Cocomelon Recipe

prep: 30 mins cook: 15 mins additional: 2 hrs 30 mins total: 3 hrs 15 mins Servings: 16 Yield: 16 buns

TAG : Chef John's Hot Cross Buns

Bread, Yeast Bread Recipes, Rolls and Buns,

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