You are here: Home » Recipes » Rheinlander Bakery’s Hot Cross Buns Rheinlander Bakery’s Hot Cross Buns Recipe by Rheinlander BakeryKitchen Tested Yield 2 Prep 20 mins Cook 25 mins Currants stud this egg- and butter-rich sweet bread. PrintEmail These slightly sweet rolls are best served the day they're made. Ingredients Buns:1/3 cup unsalted butter, melted and cooled1/2 cup sugar1/4 teaspoon salt Pinch of mace2 tablespoons dry active yeast1 cup whole milk, room temperature4 eggs, room temperature, divided5 2/3 cups all-purpose flour1 1/3 cups currants or raisins1/2 cup waterGlaze:1 1/3 cups powdered sugar1 teaspoon vanilla extract1/2 teaspoon lemon extract3 tablespoons Water Instructions To prepare buns, combine butter and sugar in a large bowl using a mixer at medium speed. Beat in salt and spice. Dissolve yeast in milk and add to creamed butter. Beat in 3 eggs one at a time. Add 5 1/3 cups flour and mix until dough pulls away from side of bowl. Turn dough out onto a floured surface. Knead in remaining flour. Knead 4 to 5 minutes, until a small piece of dough stretches, without tearing, to form a thin windowpane. If it tears, the gluten has not developed; continue kneading. Stretch dough out on table and sprinkle currants on top. Fold in sides and knead until fruit is evenly dispersed. Place dough in an oiled bowl, cover with a cloth and let rise until doubled in size, about 2 hours. Punch dough down and cut into 24 equal pieces. Shape into round balls and place on a cookie sheet about ½ inch apart. Allow to rise in a warm room until balls double in size, 2 to 4 hours. Preheat oven to 375F. Beat remaining egg with a pinch of salt and 1/2 cup water. Brush over top and sides of buns. Bake 10 minutes. Reduce temperature to 350F and bake 15 minutes, until golden brown. Transfer to a wire rack to cool. To prepare glaze, combine powdered sugar and extracts. Drizzle in enough water, while whisking, until combined but still stiff. Transfer mixture to a plastic bag. Snip corner of bag and pipe glaze in a cross pattern over the top of each bun.