A deliciously savory twist on the classic recipe, enjoy these soft fluffy everything bagel hot cross buns at anytime of day. Perfect for Easter brunch or as a side at dinner!
Easter is around the corner! This year we're actually going to attempt a little easter egg hunt with our toddler ๐ฌ . Please wish us luck ๐๐ป๐คฃ. In any case, I thought this year I might try out a new baked good that I've always wanted to make but never got around to; the hot cross bun. But let's put a spin on it yes?? Savory everything bagel hot cross buns anyone?
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Why We Eat Hot Cross Buns On Easter
Confession: I'm not particularly religious but I do love a good baked treat so I had to do a little research here. So why do we eat hot cross buns on Easter? Turns out, it symbolizes the crucifiction of Jesus on Good Friday on the cross ๐ฌ. A smidge morbid really but you learn something new every day!
How To Make the Cross
I always shied away from making hot cross buns because it seemed like you'd have to do some crazy difficult baking technique to get the cute cross on top. However, I'm happy to report that's not the case at all! It's literally just a flour and water paste that you pipe on top. You can even use a plastic bag with the corner snipped off to pipe it. Who knew it was so simple!
What You'll Need
- Bread flour - I like to use bread flour for any rolls, buns, or bread baking. The resulting texture is soft and chewy on the inside, with a golden outside. If you don't have bread flour, all-purpose flour will also work.
- Everything bagel seasoning - Got the recipe for you right here! But also, in Ina Garten's voice, "store bought is fine" ๐.
- 9X13 baking dish - These everything bagel hot cross buns are cooked up like their traditionally sweet counter parts: in a rectangular baking dish.
Frequently Asked Questions
That's because it has it's own recipe post! โ Head over here to check out my homemade everything bagel seasoning. Having said that, you can absolutely buy your favorite premade version at the store.
I haven't made the traditional version yet myself! Once I do, rest assured I'll share the recipe on the blog and link it here.
Yes! See my freezing and storage notes below.
Freezing and Storage
To store/freeze everything bagel hot cross buns uncooked dough:
- For refrigerating the night before - Follow the recipe up to step 8 and form the dough into 15 balls. Then place them in the prepared baking dish. Wrap tightly in saran wrap and place in the refrigerator overnight, up to 16 hours. Remove from the fridge and let thaw/rise for 1 to 2 hours before continuing with the recipe at step 11.
- For freezing - Follow the recipe up to step 8 and form the dough into 15 balls. Then place them on a baking sheet prepared with parchment paper. Place in the freezer and freeze until completely solid. After that, place them in a sealable plastic bag or an airtight container. They can keep in this state up to 3 months. When ready to bake, remove them from the freezer and place each roll seam side down in a greased 9X13 baking dish. Cover tightly with saran wrap and allow them to fully thaw and rise, about 4ish hours. Then continue on with the recipe, starting at step 11.
To store/freeze already baked everything bagel hot cross buns:
After they've been baked, brushed with butter, garnished, etc., let them cool completely before storing. Once cooled, place them in an airtight container and store in the refrigerator up to 3 days and in the freezer up to 3 months.
What to Serve With This Recipe
Not sure what have alongside these everything bagel hot cross buns? Not to worry! I've got a whole bunch of Easter options ready for you!
- Dark Chocolate Rose Truffles
- Rainbow Spring Salad with Champagne Vinaigrette
- Herbed Butter Garlic Bread
- Easter Mini Egg Cookies
Everything Bagel Hot Cross Buns
- Total Time: 2 hours 40 minutes
- Yield: 15 buns 1x
- Diet: Vegetarian
Description
A deliciously savory twist on the classic recipe, enjoy these soft fluffy everything bagel hot cross buns with any meal of the day. Perfect for Easter brunch or as a side at dinner!
Ingredients
For the Buns
- ยพ cup 2% or whole milk + 2 tablespoons for brushing
- 1 tablespoon rapid rise instant yeast (fast acting)
- ยผ cup white sugar
- ยผ cup golden brown sugar
- 1 teaspoon coarse salt
- 2 large eggs, beaten
- 5 tablespoons unsalted butter, softened to room temperature + extra for greasing
- ยฝ teaspoon vanilla extract
- 3 ยฝ to 4 cups bread flour or all purpose, unbleached flour
- 2 tablespoons store bought or homemade everything bagel seasoning + extra for sprinkling
- ยผ cup green onion, thinly sliced
For the Flour Paste
- ยฝ cup bread flour or all purpose, unbleached flour
- ยฝ cup water
For Topping
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chives, thinly sliced
- Finishing salt
Get Recipe Ingredients
Instructions
- Preheat oven to 350หF. Grease or line a 9X13 baking dishย with parchment paper.
- In a small microwave safe bowl, heat the milk and 1 teaspoon of the sugar for 1 minute, until very warm to the touch, around 110หF to 115หF, and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a stand mixer fitted with the paddle attachment, add the heated milk mixture and sprinkle the yeast on top. Give it a light stir, cover with a towel and let sit for 5-7 minutes. When the mixture is foamy and smells strongly of yeast, it's ready!
- Add the rest of the sugars, salt, vanilla extract, beaten eggs, butter, and 1 cup of the flour. Mix with the paddle attachment on the lowest or "stir" setting for 30 seconds to one minute until just combined.ย
- Remove the paddle and replace with the dough hook attachment. Add the remaining flour to the bowl along with the green onion and everything bagel seasoning. Turn the speed onto the lowest setting again and mix until the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1 tablespoon of extra flour at a time, letting the mixer run another 30 seconds, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 3 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 1 to 2 hours, until doubled in size.
- Grease or line a 9X13 baking dish with parchment paper. When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using aย pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down.
- Cover the baking dish with saran wrap and let rise another hour.
- When the rolls are done rising, brush each one with the remaining two tablespoons of milk and sprinkle with extra everything bagel seasoning.ย
- Whisk together the ingredients for the flour paste in a small bowl until smooth. Pour into a small ziploc bag, piping bag, or even a squeeze bottle.ย
- If using a ziploc bag or piping bag, cut a small area of the corner. Make the crosses by piping the paste down the center of each row of rolls. Then pipe across the center of each row of rolls, creating a cross on each one.ย
- Place on the center rack in the preheated oven. Bake for 20 - 25 minutes, until the tops are golden and toothpick inserted in the center comes out clean. Remove and brush with the melted butter. Garnish with chives, and sprinkle with finishing salt as desired. Serve warm.
- Prep Time: 15 minutes
- Rising Time: 2 hours
- Cook Time: 25 minutes
- Category: Breads and Baked Goods
- Method: Baking
- Cuisine: American
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