How To Make Hot Cross Buns | Genevieve Ko | NYT Cooking

[@FarenMonique]

I followed this recipe to its exact design and the buns turned out absolutely divine.

[@rickytiller5698]

You are wonderful! Can’t wait to see you again! You are such a natural!!!!

[@harutran4703]

The buns look so yummy! Also, I love how elegant yet funny she is c:

[@amandac7270]

I love the way she talks 🥰

[@Alice_Walker]

Hot Cross Buns By Genevieve Ko Time 4½ hours With their signature crossed tops, these lightly spiced hot cross buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny hot cross buns,” which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can - and should - eat them hot. Studded with raisins and candied orange peel, they’re just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring. (Watch the video of Genevieve Ko making hot cross buns here. INGREDIENTS Yield: 12 buns For the Dough 1¼ cups/300 grams whole milk 2¼ teaspoons/7 grams active dry yeast (1 envelope) ¼ cup/50 grams granulated sugar, plus 1 teaspoon 3⅔ cups/500 grams bread flour, plus more if needed (see Tip) 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cardamom 1 teaspoon fine salt 4 tablespoons/56 grams unsalted butter, plus more for the bowl and pan 1 large egg ¾ cup/120 grams raisins (see Tip) ½ cup/78 grams diced candied orange peel For the Topping 1¾ teaspoons orange blossom water (optional) ⅓ cup/50 grams bread flour (see Tip) 1 tablespoon granulated sugar PREPARATION Step 1 Make the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer ¼ cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute. It should feel lukewarm if you stick your finger in it. Stir in the yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. If the yeast doesn’t foam, it’s dead and won’t help the dough rise. (You’ll have to buy some more and start over if this happens.) Step 2 Meanwhile, whisk the remaining ¼ cup sugar with the flour, cinnamon, ginger, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter to the milk in the saucepan and stir until it melts. Step 3 When the butter has melted and the milk mixture is lukewarm, pour it into the dry ingredients, along with the yeast mixture and egg. If using a stand mixer, beat with the dough hook on medium-low speed until a smooth elastic ball forms, scraping the bowl and hook occasionally, about 10 minutes. The dough should feel sticky but not stick to your hands. If working by hand, mix the ingredients with your hand until a shaggy dough forms, then knead in the bowl to form a shaggy ball. Transfer to a work surface and continue kneading until smooth and elastic, about 15 minutes. You shouldn’t need to flour your surface, but, if the dough is sticking to it, lightly flour as needed. Step 4 Add the raisins and candied orange peel to the dough and knead them in until evenly distributed. Form the dough into a ball. Step 5 Generously butter a clean large bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1½ hours. Step 6 Butter a 9-by-13-inch cake pan. Turn the dough out onto a clean work surface and divide into 12 even pieces (90 to 100 grams each) with a bench scraper, sharp knife or your hands. Form a piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place seam side down on the surface. Cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round. Place in the prepared pan. Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate for up to 1 day. Step 7 Open a large, clean unscented produce, recycling or garbage bag and slip the pan into it. Fill a tall glass with hot water, place next to the pan in the bag and tie the bag shut. (This creates a warm, steamy environment for the dough to rise.) Let the balls rise until their sides are touching, about 1½ hours (longer if the dough has been chilled). Step 8 When the dough is almost done rising, heat the oven to 400 degrees. Step 9 Prepare the topping: If using orange blossom water, stir 1½ teaspoons into ¼ cup/60 grams water in a small bowl. Add the flour and stir into a smooth paste. Transfer to a pastry bag or resealable plastic bag and snip a ⅓-inch hole in one corner. Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross. Step 10 Bake until risen and browned, 20 to 22 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, heat the sugar and 1 tablespoon water in a small saucepan over medium until the sugar dissolves. Remove from the heat and stir in the remaining ¼ teaspoon orange blossom water, if using. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve hot, warm or at room temperature. Tips You can substitute 4 cups/500 grams all-purpose flour for the bread flour in the dough and ⅓ cup plus 1 tablespoon/50 grams all-purpose flour for the bread flour in the topping. The buns may not rise as high while baking and the crosses may not stand out as much, but the buns will still be delicious. Use dark or golden raisins, whichever you prefer. If your raisins are dried out, you can make them plump and juicy again by covering them with very hot tap water (or just boiled water) and letting them stand while you prepare the dough, about 10 minutes. Drain well before kneading them into the dough.

[@1001reasons1968]

I wasn't going to make hot cross buns this year but I feel very inspired by this video. And I really want to try that technique with the hot water.

[@ellieboa]

I’m British and endorse this video!

[@dorothywandruff2121]

I made these this morning. I so prefer the flour paste cross. The sweet cloying frosting spoils the bun. Great recipe. I got compliments!

[@AA-yc3cc]

Omg childhood memories! I didn't think they were real until now...

[@cookiemonster4641]

The recorder vid start convinced me to make this lol

[@carterwallace2216]

These look delicious! For some reason I also want to make a version with tiny chopped olive pieces and tiny cubes of feta?? And rosemary sauce instead of orange??

[@fxncis]

Savoury buns, good idea!

[@jmoy]

+1 for Genevieve Ko

[@saraatppkdotpt8140]

This was fun to watch!

[@SoapyCilantro]

Yeeeees she’s back!

[@KarenKowalenko-Evjen]

What are the dimensions of the pan you used to bake the hot cross buns in? Thanks in advance.

[@poforeman]

OK two questions. 1. So where the heck have you been all these years? 2. How do you not have your own show on Food Network? You are freaking awesome and would likely draw a huge audience

[@TheNinnyfee]

I remember being so disappointed by the flour-paste cross of my first HCB, I expected it to be cream cheese. But the bun was delicious. 😋

[@riabouchinska]

Lol I also thought that was cream cheese at first... in the video that is, I've never seen the flour-paste cross version of these irl

[@ДжейШмидт]

I hate it when we are forced to subscribe to get the recipe. Can someone post it here please?

[@Alice_Walker]

I have posted it above 👍🏻

[@richenzadetwiler9603]

“Hydrated” could instead of moist ;))

[@mariatimmer6142]

oke... but where's the dress from

[@DuyNguyen-yx2vd]

Juicy might actually be a worse word than Moist these day, hahahaha

[@karstenwintherjensen2677]

What's the difference between a recorder and an onion? You don't cry when slicing a recorder 😅

[@Necr0Mancer666]

This is why you should not follow the most popular channels on KZbin! They are overhyped and has useless content. I am expecting cooking videos, not baking.