Easter Hot Cross Buns Recipe
Servings: 9
Ingredients
- 1/4 c. Water, lukewarm
- 1/2 c. Granulated sugar
- 1 pkt Active dry yeast [1 tb]
- 3 1/2 c. All-purpose flour
- 2 Tbsp. Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Grnd cloves
- 3/4 c. Lowfat milk, hot
- 1/4 c. Butter, melted
- 1 x Egg
- 1 x Egg yolk
- 1/2 c. Currants
- 1/4 c. Mixed candied peel, minced
- 2 Tbsp. Granulated sugar
- 2 Tbsp. Water
- 1/2 c. Icing sugar
- 2 tsp Water
Directions
- 1. In measure, combine hot water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 min or possibly till frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.
- 2. In small bowl, whisk together lowfat milk, butter, egg and egg yolk; pour into well. Pour in yeast mix. Using wooden spoon, stir till soft dough forms. Turn out onto lightly floured surface; knead for 8 min or possibly till smooth and elastic.
- 3. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in hot place for 1 hour or possibly till doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pcs.
- 4. Stretch, tuck and healthy pinch sides of dough all around to meet underneath.
- Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 min or possibly till impression remains when dough is poked.
- 5. Bake buns in 400F 200C oven for about 16 min or possibly till golden.
- Glaze: In saucepan, stir sugar with water over medium heat till dissolved. Brush over buns. Let cold.
- 6. Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
- Variation: Bread Machine Warm Cross Loaf:
- Reduce flour to 3 1/4 c.. To baking pan, add in (in order) water, lowfat milk, butter, sugar, Large eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
- Choose "sweet dough" setting; after first kneading (see machine instructions for time), add in currants and peel.
- Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the other ingredients.
- Cooking Lesson
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 9 servings | |
| Calories 379 | |
| Calories from Fat 65 | 17% |
| Total Fat 7.37g | 9% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 226mg | 9% |
| Potassium 209mg | 6% |
| Total Carbs 71.2g | 19% |
| Dietary Fiber 3.5g | 12% |
| Sugars 24.03g | 16% |
| Protein 8.15g | 13% |
