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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30

la10411_0409_0buns2_l.jpg

Ingredients

Ingredient Checklist

1 cup plus 3 tablespoons and 2 teaspoons whole milk

3/4 cup granulated sugar

1/2 ounce (4 1/2 teaspoons) active dry yeast

6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet

Salt

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

4 large eggs, lightly beaten

5 1/2 cups all-purpose flour, plus more for surface

4 ounces (3/4 cup) dried cherries, coarsely chopped

4 ounces (3/4 cup) golden raisins, coarsely chopped

1 large egg white

1 tablespoon water

2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

      Cook's Notes

These buns are best eaten the day they are made; if you make them the day before, don’t pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30

la10411_0409_0buns2_l.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 30

Recipe Summary

Yield: Makes 30

Yield: Makes 30

Makes 30

la10411_0409_0buns2_l.jpg

la10411_0409_0buns2_l.jpg

Ingredients

Ingredients

  • 1 cup plus 3 tablespoons and 2 teaspoons whole milk
  • 3/4 cup granulated sugar
  • 1/2 ounce (4 1/2 teaspoons) active dry yeast
  • 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
  • Salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs, lightly beaten
  • 5 1/2 cups all-purpose flour, plus more for surface
  • 4 ounces (3/4 cup) dried cherries, coarsely chopped
  • 4 ounces (3/4 cup) golden raisins, coarsely chopped
  • 1 large egg white
  • 1 tablespoon water
  • 2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.

Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.

Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.

Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.

Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners’ sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.

      Cook's Notes

These buns are best eaten the day they are made; if you make them the day before, don’t pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.

Cook’s Notes

These buns are best eaten the day they are made; if you make them the day before, don’t pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.

Reviews (3)

Add Rating & Review

13 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

Reviews (3)

Add Rating & Review

13 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

Add Rating & Review

13 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

13 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

13 Ratings

5 star values:

                                  4

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0
  • 5 star values:
  • 4
  • 4 star values:
  • 5
  • 3 star values:
  • 2
  • 2 star values:
  • 2
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

04/08/2009

                Martha, you mentioned during the show that there are no eggs in the recipe (therefore making it okay to eat for Lent).  However, the recipe calls for eggs - you also add eggs to the recipe.  I will have to do some research on Lent as I'm curious to know. Just thought I'd share my inquiry.  Love the show and watch each day.

Martha Stewart Member

Rating: Unrated

04/03/2009

                step 1 mentions 1 1/2 ts salt.

Martha Stewart Member

Rating: Unrated

03/29/2009

                This recipe does not work. No measurment for salt and all the dried fruit should be soaked prior to using as these buns were like hockey pucks.

Martha Stewart Member

Rating: Unrated

04/08/2009

                Martha, you mentioned during the show that there are no eggs in the recipe (therefore making it okay to eat for Lent).  However, the recipe calls for eggs - you also add eggs to the recipe.  I will have to do some research on Lent as I'm curious to know. Just thought I'd share my inquiry.  Love the show and watch each day.

Rating: Unrated

Rating: Unrated

04/03/2009

                step 1 mentions 1 1/2 ts salt.

Rating: Unrated

03/29/2009

                This recipe does not work. No measurment for salt and all the dried fruit should be soaked prior to using as these buns were like hockey pucks.

All Reviews for Hot Cross Buns with Dried Cherries

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Hot Cross Buns with Dried Cherries

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest