Hot Cross Buns
I thought I would share this recipe with you guys before Easter, so you can incorporate these delicious buns into your meal!
Hot cross buns are spiced yeast buns that are traditionally eaten on good Friday. You can make them plain or with dried fruit depending on what you and your family enjoy! Even if you don't celebrate Easter, these are still delicious and worth making. They are best on the day they are baked with a generous spread of butter. If you happen to have leftovers, stick them in the freezer and toast before eating!
- 3 1/2 cups bread flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- zest of 1 orange
- 1 cup whole milk
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup raisins or dried fruit of your choice
- 1/2 cup all purpose flour
- 1/2 cup water
- 1/4 cup apricot jam
- 1 tbsp water
- In a stand mixer bowl, whisk together bread flour, active dry yeast, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg, and orange zest
- In a spall saucepan, heat the milk and butter on low heat until the butter has melted and the milk is warm. It should be no hotter than 110 degrees F.
- Make a well in the middle of your dry ingredients and add your milk and butter mixture. Add in your eggs and with your hook attachment, mix on medium speed for 5 minutes.
- Turn out your dough onto a work surface, add your raisins and knead for about 5 minutes. The dough should be smooth and elastic.
- Place the dough in a lightly greased bowl and cover with plastic wrap. Allow the dough to rise in a warm place for 1 1/2 hours or until it doubles in size.
- Once the dough is done rising, punch it down and divide into 12 equal portions. Roll each portion into a ball and place on a tray lined with parchment paper.
- Cover the dough with a tea towel and put in a warm place for another 30 minutes or until they have slightly risen.
- Preheat the oven to 375 degrees F
- To make the crosses, mix the all purpose flour and water to make a thick paste. Fill a small Ziploc bag with the paste and snip off the corner of the bag. Pipe a cross onto each bun and bake for 20 minutes or until golden brown
- Warm the apricot jam with a tablespoon of water, sieve and brush over the tops of the warm buns to glaze. Cool on a wire rack.