Hot Cross Buns Recipe
Spicy, sweet and fruity flavors permeate these traditional Easter buns. They make a nice addition to a brunch or as a snack with coffee or tea. Legend has it that sharing a hot cross bun with another ensures friendship throughout the coming year, particularly if the following rhyme is spoken at the time: “Half for you and half for me, Between us two shall goodwill be!” Because hot cross buns have just one full rising (rather than two like dinner rolls have) the texture is more dense. But that makes them fast to go from mixing bowl to table! Using the dough setting of a bread machine, or a heavy duty stand mixer and dough hook will take care of the mixing and kneading matters, so that all you have left is shaping and baking.
- 3-1/4 to 3-3/4 cups all purpose flour
- 3 tablespoons sugar
- 1 envelope dry fast-acting yeast
- 1 teaspoon salt
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup butter
- 2 large eggs
- 1/3 cup dried currants (or raisins, dried cranberries, etc.)
- 1 egg white, beaten
- FROSTING CROSSES:
- 3/4 cup sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 teaspoons milk
- Combine 1 cup of the flour, sugar, yeast, salt, lemon peel and nutmeg in large mixing bowl.
- Heat milk, water, and butter until very warm (120 to 130 degrees F.); stir into flour mixture, beating well. Add eggs, currants, and enough of the remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Divide dough into 16 equal pieces about 2 ounces each (NOTE: original recipe directs dough be divided into 12 buns but I prefer smaller buns when they're sweet.) Form each into a ball, tucking any currants into dough that protrude so they wonât dry or burn in the baking.
- Place 2 inches apart on greased baking sheet. Cover, let rise in warm draft-free place until doubled in size, about 35-50 minutes. The last few minutes of rising preheat oven to 375 degrees F.
- With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops.
- Bake 15 to 18 minutes or until golden brown. Remove from pan and cool on wire rack.
- FROSTING CROSSES:
- Combine powdered sugar, vanilla and 2-3 teaspoons milk in small bowl; stir until smooth. Pipe frosting in shape of cross over each bun.
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|Amount Per Serving||%DV|
|Serving Size 55g|
|Recipe makes 16 servings|
|Calories from Fat 35||22%|
|Total Fat 4.02g||5%|
|Saturated Fat 2.22g||9%|
|Trans Fat 0.0g|
|Total Carbs 27.62g||7%|
|Dietary Fiber 0.9g||3%|