Hot Cross Buns With Cream Cheese Frosting is a traditional British recipe for a classic spiced and fruited yeasted bun that's decorated with a cross made from cream cheese frosting (icing) and which is typically served at Easter time. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Cross Buns With Cream Cheese Frosting.
Combine 400g of flour with the yeast, sugar, salt and spices in a large mixing bowl. In a small pan heat the milk and butter until very warm and add to flour mix. Beat on medium speed of mixer for 1 minute then add the eggs. Beat for a further minute then stir-in the currants, peel and enough remaining flour to make the dough easy to handle.
Turn the dough out onto lightly-floured surface and knead until smooth and elastic (about 5 minutes), adding additional flour as needed. Place the dough in a buttered bowl, turning to cover with butter. Cover the bowl and allow the dough to rise in warm place until doubled in volume (about 1 hour). Knock the dough back, then turn onto a lightly-floured surface. Divide the dough in half then divide each half into 9 equal pieces.
Form each piece into a smooth round ball and place the balls of dough on two well-buttered 20cm-square baking trays. Cover the trays and allow the dough to rise in warm place until doubled in volume (about 45 minutes to 1 hour). Brush lightly with the egg yolk mixture then place the rolls in an oven pre-heated to 190° for between 20 and 25 minutes, or until golden brown. Remove from the trays and cool on a wire rack.
Make a frosting by beating the cream cheese and butter together in a bowl, until smooth. Add just enough milk so the frosting is liquid enough to be drizzled. use the frosting to form a cross shape across the top of each bun.
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