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Prep time
1 hour 30 minutes
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Cook time
20 minutes
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Serves
10-12
Author Notes
Whether or not you celebrate Easter, you should absolutely celebrate these hot cross buns all year long. Variations of hot cross buns are made worldwide, although they haven't been embedded into North American springtime culture, much to my chagrin. They are simple to make and are a delightful addition to any meal at any time of year: from breakfast to dinner, January through December. Chai latte concentrate is easily found in most grocery stores, usually near the teas and coffees. If you don't have or can't find it, feel free to swap it out with whole milk.
Flavors of lively chai spices, sweet vanilla, and juicy apricots. Textures of pillowy bread, plump fruit, and soft icing.
—Finchly
Ingredients
- Hot Cross Buns
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1/4 cup
rum
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1 cup
dried apricots, chopped
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1 1/4 cups
chai latte concentrate
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2
whole eggs
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1
egg yolk
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8 tablespoons
butter, room temperature
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2 teaspoons
instant yeast
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1/4 cup
dark brown sugar
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground cardamom
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1/2 teaspoon
ground ginger
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground allspice
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1 1/2 teaspoons
salt
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1 tablespoon
baking powder
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4 3/4 cups
all-purpose flour
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1
egg white
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1 teaspoon
chai latte concentrate
- Icing
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1 1/4 cups
powdered sugar
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4 teaspoons
chai latte concentrate
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1 teaspoon
vanilla extract
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Pinch of salt
Directions
- Hot Cross Buns
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Lightly spray a 9x13 pan with nonstick spray or spread with room-temperature butter.
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In a microwave-safe bowl, microwave the rum and dried apricots for about 90 seconds or until very hot. Remove and let sit on the counter.
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In the bowl of a standing mixer, combine all the dough ingredients. Knead together for a few minutes until smooth and stretchy. Knead in the apricots and rum.
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Cover the bowl and let the dough rise for an hour.
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After the dough has risen a bit and is nicely puffy, dump the dough onto a lightly floured surface. Divide the dough into twelve equal portions. Using a bench scraper is helpful here, as well as greasing your hands a bit. Roll each piece into a ball and place them evenly in the prepared pan- 3 rows of 4 balls. Cover the pan and let the dough rise for another hour.
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Preheat the oven to 375 degrees Fahrenheit. Whisk together the egg white and chai concentrate. Brush on top of the risen dough balls. Bake the buns for about 20 minutes or until golden brown.
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Remove the buns from the oven and let them cool in the pan for 2-3 minutes. Place a cutting board on top of the pan and turn both the pan and cutting board over. Once out of the pan, move the buns to a cooling rack to finish cooling.
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Whisk together the topping ingredients until smooth. Then, using a spoon or ziplock bag, top the buns with a cross of icing.
- Icing
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Whisk together all the ingredients until smooth.
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