Thursday, April 21, 2011

Hot Cross Buns

With the Easter long weekend just around the corner, it's the perfect time to make a warm batch of Hot Cross Buns! Check out my full post for these delicious treats on Style at Home. What will you be making this Easter?

Hot Cross Buns
Makes 12 buns

1 cup of whole milk
1 package of active dry yeast (1/4 ounce)
1/2 cup of sugar
1 1/4 sticks of unsalted butter, melted
2 eggs
2 cups of all-purpose flour
2 cups of bread flour
1/2 tsp of grated nutmeg
1/4 tsp ground cinnamon
1/4 tsp of kosher salt
1/2 cup of golden raisins
1/4 cup of chopped candied lemon peel
1 egg white, beaten with 1 tsp of water

1 1/4cup of sifted confectioner’s sugar
2 tbl of milk
1 tsp of lemon juice

Heat the milk in a small saucepan until it reaches 100-110 degrees. Remove from the heat immediately and pour into a mixer bowl. Add the yeast, sugar and butter. Fit the mixer with a dough hook and mix on medium speed until the mixture is homogenous. Add the eggs, one by one, and mix until just incorporated. In a separate bowl, mix the flours, nutmeg, cinnamon and salt. Gradually add the flour mixture to the dough. Knead until the mixture starts to form a sticky dough (4-5 minutes).
Add the golden raisins and candied peel and knead until the fruit is evenly distributed throughout the dough. Pour the dough into a lightly greased bowl, and cover with plastic wrap. Leave to rise in a warm place for 1 1/2 hours. Once the dough has about doubled in size, shape the dough into small tight balls (each should hold in the palm of your hand). Lay them out on a parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Cover with plastic wrap and leave to rise in a warm place for 45 minutes or until the balls of dough have expanded and are touching.
Preheat your oven to 400F. Using the beaten egg white and water mixture, brush a light coating of egg onto each bun. Bake for 20 minutes or until golden. Let the buns cool completely before glazing.
In a small bowl, whisk all the ingredients to make the glaze. Place the glaze in a pastry bag fitted with a 1/4 inch tip and make a cross design on each bun. Using scissors or a knife separate the buns and serve.


Nisrine Merzouki said...

The cross buns look soft and golden. This year I'm spending Easter at my in-laws' but next year I will make them.

Torviewtoronto said...

soft flavourful buns

Anonymous said...

Thanks for the reminder about these, I don't think I've had them since I was a child, I almost forgot what they tasted like!!! They sound delish!

pigpigscorner said...

Beautiful! Haven't had this in a loooong time!

Deborah said...

I made hot cross buns for the first time this year and loved them!

Martha (MM) said...

Your food photography is absolutely amazing!

foxfifi said...


Cakebrain said...

Mmm. Looks so soft and delicious! Great shot! I could almost smell the yeast goodness!

Jean | Delightful Repast said...

Why would anyone make these lovely buns just once a year! I could eat them at least once a week.

Anonymous said...

I tried this recipe for easter 2013 and it turned out pretty good. To satisfy my hubby‘s sweet tooth next time I‘ll add more suger and fruit. Thanks for the recipe!

Chocolate Shavings said...

Anonymous; It's not an overly sweet recipe, so adding more candied fruit will definitely satisfy a sweet tooth! I'm glad you enjoyed the recipe!

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