Hot Cross Buns Recipe
The hot
rolls are sweet rolls, lightly spiced with cinnamon and nutmeg and sprinkled
with craisines or tangy raisins.
Ingredients
- 1 large egg
- 1 cup (230 grams, 240 ml) milk
- 1 teaspoon salt
- 4 ounce (114 gram) unsalted butter
- 1 tablespoon grated orange
- 1/3 cup (75 grams) sugar
- 3 3/4 cups (445grams or more) all-purpose flour
- ¾ -1 cup (150 grams) raisins/currants
- 1 package 2 ¼ teaspoon Active dry yeast
- 3 tablespoons Warm water 105F- 115 F
- 1 1/2 teaspoons (nutmeg, cinnamon and allspice) 1/2 teaspoon each
Flour Paste
- 2 tablespoon sugar
- 1- cup (120grams) flour or more
- 1/2 cup + 2 tablespoon water (adjust to thick consistency)
Sugar Glaze
- 2 tablespoons sugar
- 2 tablespoon warm milk
Instructions
First, in a
stand mixer or large bowl, mix 2 tablespoons of warm water and yeast. Let stand
until dissolved for about 5 minutes. Mix for about a minute.
Then, meanwhile,
in a medium microwave-safe bowl, combine the milk, butter pieces, sugar, salt
and microwave for about one minute. Stir until everything is melted.
Slightly add
the egg to the butter mixture (if the mixture is too hot, allow it to cool
while hot to prevent the eggs from curling.)
Empty
everything into the yeast mixture, and
Mix by hand
or at medium high speed using a dough hook until all ingredients are combined.
Then add 3
1/2 cups flour, spices and grated orange. Continue mixing the dough and stop it
when the dough does not stick to the sides or the bottom of the bowl during
kneading.
Add
additional flour (if necessary) to make a soft dough.
If you knead
by hand, turn the dough on a lightly floured surface and knead for about 6
minutes, then add the raisins, continue kneading for another 2 minutes or more
if you want airy buns. Or you can do this same process with a standard blender
with a dough hook
Place the
bread dough in a large greased bowl. Cover loosely with a clean cloth and let
rise in a warm, draft-free place for 1 to 2 hours or until doubled. Hit the
dough.
At this
point, the dough can be divided into 12 equal pieces. Form balls.
Place in a
12-inch greased pan, 9x13 pan or baking sheet.
Flour dough
Mix the
flour and sugar with water to make the dough for the cross - add the water 1
tablespoon at a time, so that you add just enough for a thick dough.
Spoon
stick in a pastry bag Pipe a line along each row of rolls, then repeat in the
opposite direction to create crosses. Let it rise for about 15 to 20 minutes
until it rises.
You can
refrigerate before cooking up to 24 hours
Preheat the
oven to 350 F. Bake until the crust is a deep golden brown and the bottom of
the bread sounds hollow when tapped, 20 to 25 minutes.
Remove from
baking dish
Icing
Mix milk and
sugar and brush the rolls, let cool. Delicious when served hot. Happy Cooking
Time.
