Hot Cross Sticky Buns

Name: Hot Cross Sticky Buns
Yield: Makes 12 sticky buns
Ingredients: 2¼ cups (560 mL) milk, at room temperature; ½ cup (125 mL) sugar; 1 Tbsp (15 mL) dry instant yeast; 1½ tsp (7.5 mL) finely grated lemon zest; 1¼ cups (310 mL) dried currants; ⅓ cup (80 mL) unsalted butter, at room temperature; ⅔ cup (160 mL) packed light brown sugar; ⅓ cup (80 mL) pure maple syrup; 1 Tbsp (15 mL) ground cinnamon; 2 Tbsp (30 mL) lemon juice; 2 Tbsp (30 mL) water; ¼ tsp (1 mL) ground cinnamon; 1 tsp (5 mL) vanilla extract; 1 tsp (5 mL) salt; 4½ cups (1.125 L) all-purpose flour; ½ tsp (2.5 mL) ground nutmeg

Preparation info

Makes
12
sticky buns

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Hot cross buns are a springtime favourite, and when a classic hot cross bun dough is rolled and filled like a sticky bun, it doubles its satisfaction quotient.

Ingredients

Dough

2¼ cups (560 mL) milk, at room temperature
½ cup (125

Spicy
Bread
Spring
Vegetarian

Method

For the dough, stir the milk, sugar, yeast, lemon zest, and vanilla in a stand mixer or by hand and let sit for 5 minutes. Add the flour, salt, nutmeg, cinnamon, currants, and citrus peel and blend. Using a hook attachment, knead until elastic, but the dough should still stick to the bottom of the bowl (or, if kneading by hand, stir until stiff, then turn out onto a ligh