Easter Hot cross buns recipe

 

Hot cross buns, hot cross buns. One a penny, two a penny, hot cross buns…

Who else remembers that song?! I was singing it all the time when I was 5 and I always wondered how taste those hot cross buns. Yeah, I actually never had one but that changed this year, correctly yesterday.

I didn’t plan to make a blog post about it as I actually deleted my food category on here but I guess it’s back?! Also, I planned to post my Easter chocolate cupcakes but that won’t happen cause they failed, oops.
My family and I made these delicious hot cross buns and we did it just like Stephanie Jaworski from Joy of Baking. My mom is obsessed with her and her recipes so here is one for hot cross buns!
Ingredients:

1 cup (240 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 1/2 – 4 cups (455 – 520 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

5 tablespoons (70 grams) unsalted butter, melted

1 large egg, lightly beaten

1/3 cup (80 ml) candied fruit and peel mix

1/3 cup (80 ml) currants (or raisins)

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar

1 tablespoon milk or cream

Method: 

In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. With the mixer on medium-low speed, with the dough hook, gradually add the candied and dried fruit and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 – 2 hours).

When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash, and with clean kitchen shears (or a sharp, lightly greased knife), cut a ‘cross’ in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a ‘cross’ on the top of each bun.

Makes 12 buns. 

Definitely, make these, they are delicious! 

Kiki, x

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