HOT CROSS BUNS
Uploaded on: March 7th, 2018. Leave a comment
Hot cross buns are a traditional Easter treat that have been enjoyed for centuries. These sweet, spiced buns are typically made with raisins or currants and are marked with a cross on top, which symbolizes the crucifixion Jesus. They are often served warm with butter and make for a delicious addition to any Easter brunch or dinner.
Flavor Profile:
Sweet with a slight tang.
Texture: Soft and Fluffy
Cook Time: 30 minutes
Prep Time: 3 hours*
*prep time may vary
As the popular nursery tyhme sings :
Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If you have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns!
I have three daughters, so according to this nursery rhyme I wonder how many hot cross buns I would have left for myself.
I especially love these hot cross buns. They include both the originality of the hot cross bun using a flour mixture for the cross, without missing the sweetness of a sugary glaze.
With typical hot cross buns, the cross is made from a mixture of flour and water paste that is then piped onto the buns.
However, as time went on, different recipes started making the cross out of a powdered sugar cross which is easier to make and adds a wonderful, sweet sticky flavor.
I have incorporated both of those aspects to this recipe. We will be making the traditional paste of flour and water, also at the end brushing the top of each bun with a sugar glaze. This makes it even more delicious because we now have the sweetness in every single bite. Let's get started making these delicious buns!
For dough:
1/2 cup milk
1/4 cup water
1/4 cup shortening
1 tsp granulated sugar
1 packet of yeast
1 large egg
2 and 1/2 cup flour
1/4 cup granulated sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp vanilla
zest of one orange
3/4 cup of currants
Paste for cross:
1/4 cup flour
1/4 cup water
Glaze:
1/4 cup granulated sugar
1/4 cup water
sweet glaze:
1/4 cup powdered sugar
2 tsp water
1. Place milk and lard in heat safe bowl.
2.Warm milk and lard, until lard starts to soften.
3. Once cooled to body temperature, add sugar and yeast and set aside.
4. In a bowl add your dry ingredients: flour, sugar, salt, ground cinnamon, ground nutmeg and ground all-spice and mix well.
5. In the center of your mixed dry ingredients, add in your wet ingredients.
6. Add in one large egg and vanilla extract.
7. Bring together everything in your bowl first, before placing it onto your countertop to knead.
You can also use a stand mixer to knead this using the dough hook attachment and knead for five minutes.
8. Using the back of your wrist to push out on dough and bring back in, knead your dough for about five to eight minutes.
9. Spray a bowl with non-stick cooking spray and place kneaded dough in, coating all sides of dough with the non-stick cooking spray.
10. Cover and let double in size.
11. Once dough has doubled in size, place on a lightly floured surface and roll out in a rectangle about a half an inch thick.
12. Grate in the zest of one orange on top of the dough. (You can also use orange extract to dough when adding vanilla.)
13. Sprinkle currants on top of dough.
14. Knead the dough together until all the orange zest and currants are incorporated. Form into a ball again, place back into your sprayed bowl, cover and let rest and rise again until doubled in size again.
15. Preheat oven to 375 degrees F
16. After dough has doubled, place on countertop. Roll into a log and divide into eight equal pieces.
17. Place each ball, tucking into the center and form into a ball.
18. Place on a baking tray lined with parchment paper, about an inch apart from each other.
19. In a separate bowl add in flour and water to make flour paste.
20. Place flour paste into a piping bag, no tip necessary.
21. Starting at one row of the buns pipe a line straight down (see video if needed), then from the other side pipe another line slowly to create crosses.
22. Bake at 375 for 30 minutes until golden brown on top.
23. While baking prepare your sugar glaze by adding equal parts water and sugar in a small saucepan and heat until sugar is dissolved.
OR
Mix together powdered sugar and water/milk together until a smooth paste.
24. Baste buns with sugar glaze after baking.
More Recipes:
Set dry ingredients in a bowl.
Add wet ingredients, including vanilla and egg.
Mix wet and dry together.
Bring all ingredients together and knead by hand or standing mixer with dough hook.
Cover and let dough double in size.
Flatten and roll out; spread orange zest and currants.
Bring everything together and let dough rest.
Divide and roll each peice into buns.
Make your paste and pipe cross on buns.
