Convection-Baked Hot Cross Buns
Carlene Thomas RDN
March 1, 2022
Hot cross buns are a traditional Easter bread that’s a mix between a dinner roll and cinnamon roll. Filling but fluffy and soft, they are a delicious addition to your table. They taste almost like cinnamon raisin bagels once you slather on softened butter.
The Anova Precision oven removes the ambiguity typically involved in this double-proofed recipe thanks to exact temperature and humidity control.
Note: This recipe has been updated to include additional flour and to adjust the proofing method.
Serves
12
Prep Time
00:30
Cook Time
03:23
4.75 (4)
401
Ingredients
2.25 tsp
active dry yeast
1 tsp
granulated sugar
¾ cup
whole milk, heated to 110°F (43°C)
½ cup
light brown sugar
5 Tbsp
unsalted butter, cut into small pieces, at room temperature
2 large
eggs, at room temperature
Zest of 1 navel orange
2 tsp
ground cinnamon
1 tsp
vanilla extract
1 tsp
kosher salt
½ tsp
ground allspice
⅛ tsp
freshly grated nutmeg
5 cups
all-purpose flour, divided
1 cup
dried currants, soaked in water for 10 minutes, drained, and patted dry
Neutral oil, for greasing the bowl and pan
½ cup plus 2 1/2 tsp
water, divided
2 Tbsp
apricot jam or orange marmalade
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 60%
Temp: 81°F
Heat: Rear
2. Bloom Yeast
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with the dough attachment. Add the milk, stir, and let sit until bubbling and frothy, about 5 minutes.
3. Start Dough
Add the brown sugar, butter, eggs, orange zest, cinnamon, vanilla, salt, allspice, and nutmeg to the mixer bowl. Mix on medium speed for 3 minutes, stopping to scrape the sides of the bowl with a spatula halfway through.
4. Add Flour
Add 4 1/2 cups of the flour to the mixer bowl and knead on medium speed until the dough is smooth and pulls away from the sides of the bowl, about 7 minutes. It will still be slightly sticky. Stop periodically and scrape down the sides of the bowl as needed. Add the currants and continue to knead until incorporated.
5. Prepare for Proofing
Remove the dough from the bowl and form into a large ball. Lightly grease the mixer bowl with a little neutral oil, then return the dough to the bowl. Turn to coat in the oil.
6. First Proof
Rack
Transfer to the oven and let proof until doubled in size, 1 1/2 to 2 hours.
Sous Vide Mode: Off
Steam: 60%
Temp: 81°F
Heat: Rear
01:30 Timer
7. Portion and Shape
Divide the dough into 12 equal pieces. (Each piece should weigh approximately 95g.) Shape into rounds by pulling the sides of each dough section to the bottom and pinching to create a seam. The goal is to keep the top very smooth.
8. Second Proof
Rack
Grease a 9- by 13-inch baking dish with additional oil. Evenly space the dough balls in the dish. Transfer to the oven and proof until roughly doubled in size, about 1 1/2 hours.
Sous Vide Mode: Off
Steam: 60%
Temp: 81°F
Heat: Rear
01:30 Timer
9. Add Flour Cross
In a small bowl, whisk together the remaining 1/2 cup flour with 1/4 cup of the water until smooth. Whisk in up to an additional 1/4 cup water, 1 tablespoon at a time, to form a paste. (Any lumps will clog the piping bag.) Transfer to a piping bag or large zipper-lock bag. If using a zipper-lock bag, snip off the tip.
Pipe a line of the flour mixture down each column and across each row of proofed buns to create a cross.
10. Adjust Oven for Baking
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
11. Bake Until Browned
Rack
Transfer to the oven and bake until golden brown, 23 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:23 Timer
12. Glaze and Serve
Mix the apricot jam with the remaining 2 1/2 teaspoons water in a second small bowl. Microwave for 5 to 10 seconds to thin the mixture, then mix and brush over the tops of the warm buns.
Serve warm with butter. Enjoy!
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