Hot Cross Buns
April 1, 2010 in breads, breakfast, holiday
I have been waiting for Easter to roll around so that I could finally make some hot cross buns. I think they’re so pretty and you guys know how much I love my yeast breads. These are a traditional Good Friday treat so have them ready for tomorrow morning!
This recipe was great! It’s got a bit of whole wheat flour which isn’t noticeable at all and glaze on top gave it just enough sweetness. Whenever I’ve seen hot cross buns in the past, I always thought the cross part was made of a powdered sugar mixture so I was shocked to find out that it’s actually just flour. How strange. As far as taste though, it just blended in with the rest of the dough.
I do think they could use a bigger pan. Remember the problems I had yesterday? Well, in only 2 hours these buns overtook their pan and I had to stuff them back in! I think you could shape them into buns and bake them on a baking sheet with no problems.
I will definitely be making these every year now!
- 1 tablespoon active dry yeast
- ½ cup sugar
- 1½ cups lukewarm milk
- 3 cups plain flour
- 1¼ cup whole wheat flour
- ½ tsp cardamom
- ½ tsp cloves
- ½ tsp nutmeg
- 2½ teaspoons ground cinnamon
- 3½ tbsp butter, melted
- 1 egg
- 2 cups mixed dried fruit
- ¼ cup plain flour
- 3 tablespoons water
- ¼ cup powdered sugar
- 1 tbsp water
- Place the yeast, two teaspoons of the sugar and milk in a stand mixer bowl and let it sit for 5 minutes. The mixture will start to foam, indicating the yeast is active.
- In a large bowl, combine the flour, spices and remaining sugar then add it to the yeast mixture. Add the butter and egg to the dough.
- Knead the dough in the mixer for 5-7 minutes until dough is elastic. Place in an oiled bowl, cover with a towel and allow to stand in a warm place for 1 hour or until doubled in size.
- Divide the dough into 12 pieces and roll into balls. Grease a 9 inch square cake tin and line with spray with non stick spray. Place the dough balls in the pan, cover with a towel and set aside for 30 -60 minutes or until they rise and almost double in size.
- Preheat the oven to 400F.
- For the crosses, combine the flour and water in a small bowl. Using a piping bag, pipe crosses on the buns.
- Bake for 35 minutes or until well browned and springy to touch.
- Prepare the glaze right before the buns are done baking by mixing the sugar and water in a bowl with a fork.
- Brush the warm glaze over the buns while they are hot.
from Fat Girl Trapped in a Skinny Body
The recipe I use, the cross is powdered sugar and water. I am making mine tomorrow & can’t wait!
.-= Pam´s last blog ..Chicken Zucchini Casserole =-.
I have never made hot cross buns before… You have inspired me!
.-= Cristine´s last blog ..Blueberry Orange Bread =-.
I am glad you liked these. I wonder why mine didn’t puff up like yours? I made 2 batches and neither puffed up THAT much. Which dissappointed me b/c when I make yeast breads I get all excited to see them get HUGE. But whatever, they still taste so good, which is really all I care about :)
.-= Julia´s last blog ..Maple Pecan Tart =-.