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, 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
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated white sugar
- 3 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp ground all spice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 4 tbsp unsalted butter, softened
- 2 eggs
- 1/2 cup currants
- 1/4 cup candied citrus peel
- 2 tsp grated orange zest
- 1/2 cup all-purpose flour
- 6 tbsp water
- 1 cup Icing sugar
- 3 tbsp orange juice
- In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar.
- Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
- In the bowl of an electric mixer, whisk together 3 cups of the flour, granulated sugar, salt, cinnamon, all spice, cloves, nutmeg.
- Create a well in the flour and add the foamy yeast, softened butter, eggs, and remaining milk.
- Using the paddle attachment, mix the ingredients until well incorporated. The mixture should be quite sticky.
- Add in the currants, candied peel, and orange zest.
- Switch to the dough hook attachment and start to knead on low speed.
- Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.
- Total kneading time should be about 7 minutes.
- Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
- Punch dough down to release the air. Portion dough into 16 equal pieces.
- Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet, cover with plastic wrap.
- Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.
- Preheat oven to 400°F
- Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed.
- Spoon paste into a zipped-top bag. Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
- Place in the middle rack of the 400°F oven and cook for 10-12 minutes, until the buns are lightly browned.
- Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
- Whisk the icing ingredients together, then drizzle or brush on warm rolls.