This is another favourite treat – for Easter or for anytime. If you have not made Hot Cross Buns before, trying the recipe now will give you the chance to do it before the Easter holidays. I have made these ahead of time, froze them and then put them into the oven for a few minutes just before serving time. They come out beautifully!
- 3/4 cup of milk
- 1 package (1/4 oz.) of active dry yeast
- 1/2 teaspoon of granulated white sugar
- 3- 1/2 – 4 cups of all purpose flour
- 1/4 cup of light brown sugar
- 1 teaspoon of cinnamon
- 1/4 teaspoon of cloves
- 1/4 teaspoon of allspice
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/4 cup (4 tablespoons) of unsalted butter, room temperature
- 2 large eggs
- 1/2 cup of candied fruit and peel mix
- 1/4 cup of raisins or currants
- 1 large egg
- 1 tablespoon of milk or cream
- 1/2 cup of confectioners (powdered or icing) sugar, sifted
- 1 tablespoon milk or cream
- In a small saucepan or in the microwave heat the milk until lukewarm .
- Add the yeast and 1/2 teaspoon sugar and stir to combine.
- Set aside for about 10 minutes or until the yeast is activated and is foamy.
- Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt.
- Once the yeast is foamy, add to the flour mixture and beat to combine.
- Add the eggs, one at a time, mixing well after each addition.
- With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes).
- Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.
- Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased.
- Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).
- When the dough has doubled in size, punch it down, 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.
- Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 – 60 minutes).
- Preheat oven to 400 degrees F .
- Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife ,make a cross in the tops 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 centre comes out clean.
Hope this recipe will turn out well for you, please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated