Hot Cross Buns

2016-03-28
  • Servings : 12
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

It’s Easter! and I present to you a recipe for Hot Cross Buns. Somewhat traditional recipe and it’s also not a bread machine version. I opted to not add in currants in them as i’m not a big fan, and i also went with the more traditional sweetened dough method for the cross vs the icing version. I find them a little cleaner yet still give you that sweet taste. Overall it was good, slightly complicated mainly due to the steps and waiting but overall and simple recipe. If you had a bread machine this would go much easier.

Ingredients

  • 3/4 cup warm skim milk (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 3 tablespoons melted butter
  • 1/4 cup white sugar
  • 3/8 teaspoon salt
  • 1 egg
  • 1 egg, seperated
  • 3 cups all-purpose flour
  • 3/4 cup dried currants (optional_)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 tablespoons water
  • 1/4 cup confectioners' sugar
  • 1/4 cup confectioners' flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Method

Step 1

In a small bowl, warm up milk in a microwave for 45 seconds or until temp is hit. Add 1 tsp sugar and add in yeast. Let it sit for at least 15 min until frothy.

Step 2

In a large bowl, combine butter, 1/4 cup sugar, salt, egg, egg white and flour. Add in yeast mixture, combine until it starts forming into a solid dough. Before kneading add in cinnamon, ginger and nutmeg. This is also a good time to add your choice of fruit if you like. Knead dough until it's smooth.

Step 3

Either the same bowl or a new one, lightly oil the bowl and put dough inside. Seal the bowl with plastic wrap and let the dough double in size. around 45 min.

Step 4

Once the dough has risen, open it up and punch it down the middle to let the air out of the dough. Cover it again and let it rest for 10 min.

Step 5

Cut away or tear pieces of it to make at least 12 balls , more if you make them smaller. Line a baking pan with parchment paper and place balls with some room in between for it to expand. Once you have formed all the balls cover the baking pan with either plastic wrap or tea towel (doesn't need to be air tight) until the balls again double in size, around 30-40 min.

Step 6

In a small bowl mix the egg yolk and water. Brush this over the dough balls once they are finished doubling in size.

Step 7

In another bowl, Mix the confectioners sugar, flour, vanilla extract and milk. I will become a thick paste. Pipe on the dough balls after the egg wash in a form of crosses.

Step 8

Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

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