Does working with a yeast make you turn and run! Me too .. this recipe is perfect to overcome that fear and make you a baking star this Easter Sunday.
A family favourite for breakfast on Good Friday as everyone is home and able to enjoy a quiet start to the day. The smell of cinnamon, all spice, nutmeg in these buns as they bake makes it difficult to wait for them to come out of the oven, best eaten warm and with butter. Popping leftover buns into the toaster the next day relives the wonderful smells … yet again!
Tips from the Pro …
- Soak the currents, raisins, mixed fruit in hot rum or apple juice for a ½ hour to add flavour and rehydrate the fruits.
- Using a stand mixer will help with kneading the dough, you can make by hand and mix with a wooden spoon .. it is a great arm workout!
- You can freeze the dough buns prior to baking them; remove from freezer, bring to room temperature and let proof until double in size before baking.
DID you know ..
- Wikipedia states, A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday.
- The bun marks the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial
Hot Cross Buns
- 1 tbsp instant dry active yeast
- 1/2 cup white sugar
- 1 1/2 cup 2% milk, room temperature
- 1 large egg
- 4 1/2 cup all-purpose flour
- 1 tbsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp ground cloves
- 3 tbsp butter, melted
- 1 cup raisins
- 1 cup candied mixed fruit pieces
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/2 cup sugar
- 1/4 cup water
- In a mixer fitted with the hook attachment or with hand mixer with the dough attachments combine yeast, sugar and milk. Alternatively mix by hand in large bowl.
- Stir in egg. Add flour, spices, salt and melted butter.
- Once ingredients are blended add raisins and candied fruits.
- With mixer, knead for 5 minutes on low speed or mix for 8 minutes by hand (a large wooden spoon works best).
- Place dough in a lightly oiled bowl and cover the bowl with plastic wrap. Let dough rest for 1 hour.
- On a lightly floured surface, turn out dough and divide into 12 equal pieces. Roll each piece gently to shape in a ball and place in a 10-inch greased springform pan. Cover pan with a tea towel and let rest 20 minutes.
- For crosses, blend flour and water until smooth and spoon into piping bag fitted with a small plain tip. Pipe crosses on top of each bun.
- Preheat oven to 350 degrees F.
- Bake for 35 minutes, until buns are a deep brown colour.
- While buns are still hot, prepare glaze. Heat sugar and water until sugar is dissolved.
- Brush warm glaze over buns.