Hot cross buns

Gluten, milk, egg, wheat, and lactose are all possible ingredients in this recipe. There’s nothing quite like a traditional Hot Cross Bun to celebrate Easter!

14 Ingredients

Plain flour, 2 x 7g dry yeast, 1/4 cup caster sugar, 1 1/2 tsp mixed spice, sprinkle of salt, 1 1/2 cups currants, 40g butter, 300ml milk, 2 softly beaten eggs, 1 1/2 cups currants

Flour paste

2 tbsp caster sugar
1/3 cup water
1 tablespoon butter (to serve)
Make a list of all the components.

5 Method Steps

In a large mixing bowl, combine the flour (4 cups plain flour), the yeast (2 x 7g sachets dry yeast), the sugar (1/4 cup caster sugar), the mixed spice (1 1/2 tsp mixed spice), the salt (a sprinkle of salt), and the currants (1 1/2 cups currants). Melt the butter (40g butter) in a small saucepan over medium heat until it has melted. Add a little milk (300ml milk). Cook for 1 minute, or until the mixture is lukewarm. To the currant mixture, add the heated milk mixture and the eggs (two softly beaten eggs). Mix with a flat-bladed knife until the dough is almost completely combined. Finish mixing with clean hands to create a soft dough
Turn dough out onto a floured surface to rest for a few minutes. Knead the dough for 10 minutes, or until it is smooth and elastic. Place the ingredients in a lightly greased mixing basin. Wrap the dish with plastic wrap. Prepare a large baking pan by lining it with nonstick baking paper and placing it in a warm, draft-free location for 1 to 1 1/2 hours, or until the dough doubles in size. Reduce the size of the dough to its original size. Stir for 30 seconds on a lightly floured surface until the dough is smooth and silky. Divide the mixture into 12 equal parts. Each part should be formed into a ball. Place the balls on the prepared tray approximately 1cm apart. Wrap the dish with plastic wrap. Remove from oven and set aside in a warm, draft-free area for 30 minutes, or until buns have doubled in size. Preheat the oven to 190 degrees Celsius or 170 degrees Celsius fan-forced. Make a flour paste by mixing the following ingredients: In a small mixing bowl, whisk together the flour (1/2 cup plain flour) and water (4 to 5 tbsp water) until smooth, adding a little more water if the mixture is too thick. Fill a small snap-lock bag with the mixture. 1 corner of the bag should be snipped off. Cross the tops of the buns with a pastry bag filled with flour paste. Heat oven to 200°F and bake for 20–25 minutes, or until buns are cooked through. Make the glaze by following these steps: In a small saucepan, simmer the water (about 1/3 cup water) and sugar (about 2 tablespoons caster sugar) over low heat until the sugar dissolves. Stir until sugar melts. Bring the water to a boil. Bring the water to a boil for 3-4 minutes. Warm glaze should be applied on hot cross buns while they are still warm. Allow to cool somewhat before serving warm or at room temperature with butter (butter to serve).

Did you make this?

In a large mixing bowl, combine the flour (4 cups plain flour), the yeast (2 x 7g sachets dry yeast), the sugar (1/4 cup caster sugar), the mixed spice (1 1/2 teaspoons mixed spice), the salt (a sprinkle of salt), and the currants (1 1/2 cups currants). Over medium heat, melt the butter (40 grams of butter) in a small saucepan. Add a little milk to your tea (300ml milk). Bring the mixture to a simmer for 1 minute, or until it’s just warm. Into the currant mixture, combine the heated milk mixture and the eggs (two softly beaten eggs).

Finish mixing with clean hands until a soft dough is formed; turn dough out onto a floured surface to rest for a few minutes.
Fill a lightly greased mixing bowl halfway with the ingredients and stir well.
Prepare a large baking pan by lining it with nonstick baking paper and placing it in a warm, draft-free location for 1 to 1 1/2 hours, or until dough has doubled in size.
Using a lightly floured surface, knead for 30 seconds or until smooth.
Make a ball out of each part.
Place plastic wrap on top of the dish.
Bake at 190°C (or 170°C fan-forced) for about 20 minutes.

A small bowl of flour (1/2 cup plain flour) and water (four to five tablespoons water) should be used to make the paste.

Fill a small snap-lock bag halfway with the ingredients.

Cross the buns using a pastry bag filled with flour paste.

Glaze your cake as follows: A small pot with water (about 1/3 cup water) and sugar (about 2 tablespoons caster sugar) over low heat is ideal.

Bring the water to a rolling boil, then remove from heat.

Hot cross buns should be glazed while still warm.

Recipe Notes

It is recommended to have these buns on the same day that they are prepared. Otherwise, you can freeze it for up to seven days.

To thaw a hot cross bun in the microwave, lay it on a sheet of paper towel and microwave for 30 seconds. Heat for 45 to 50 seconds, uncovered, on MEDIUM-LOW (DEFROST) (30 percent) power for 45 to 50 seconds. Take a one-minute break. Guy Bailey captured this image.

Popular on Taste

If possible, consume these buns on the same day that they are prepared. In any other case, store in the freezer for up to 7 days. Using a paper towel, wrap 1 hot cross bun in a microwave-safe bag and microwave for 30 seconds. 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30 percent) power, uncovered, for 45 to 50 seconds. Take a one-minute pause. Guy Bailey created this image.

Ingredients for Hot Cross Buns:

1/2 cup raisins, currants, or cranberries + 1 cup boiling hot water = a delicious dessert. 3/4 cup very warm milk, divided into half-cup and quarter-cup portions (I used whole milk, 2 percent is fine) 1/2 cup granulated sugar plus 1/2 teaspoon sugar 1/4 cup (4 tablespoons) unsalted butter, melted in the microwave for 15 seconds a half teaspoon of salt 2 1/4 teaspoons active dry yeast (approximately 3/4 Tbsp or 2 1/4 tsp) — I used Red Star Yeast. 1 envelope active dry yeast 2 big eggs that have been well beaten 3 accurately measured 1/2 cup unbleached all-purpose flour a quarter teaspoon of ground cinnamon 1/8 teaspoon (a hefty sprinkle) freshly grated nutmeg

For the Egg Wash:

1 egg, well beaten with 1 teaspoon water

For the Glaze:

half a cup of powdered sugar combined with 2 1/2 teaspoons of milk

How To Make Hot Cross Buns:

1. In a small mixing bowl, blend 1/2 cup raisins or craisins with 1 cup boiling hot water until well combined. Allow to rest for 10 minutes, then drain well and set aside. Pour 1/4 cup warm milk into a large mixing bowl together with 1/2 teaspoon sugar and 3/4 teaspoon yeast. Stir until well combined and smooth. Stir well and set aside at room temperature until bubbling and doubled in volume, about 30 minutes (10 min). To make the pudding, add 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons melted butter, and half a teaspoon salt in a large mixing bowl (I use my KitchenAid mixer).

2 well-beaten eggs and the proofed yeast mixture should be added at this point.
Mix in three and a half cups flour, one cup at a time, using the dough hook attachment, until a soft dough is formed.
The dough will still adhere to the bowl a little, but it will not stick to your fingers.
5.
Cover with a tea towel and allow to rise for 1 1/2 hours or until doubled in volume in a warm, draft-free room (you may also proof in a heated 100°F oven).
Turn the dough out onto a lightly floured surface and cut it in half.
Roll the dough into balls and place them in a 9 x 13-inch baking sheet that has been greased.
Preheat your oven to 375 degrees Fahrenheit at this point.
Remove the pan from the oven and set it aside to cool.
When the buns are just warm (not hot), combine 1/2 cup powdered sugar and about 2 1/2 teaspoons milk in a small mixing bowl.

If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross shape onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

Hot Cross Buns Recipe

Preparation time: 3 hours Preparation time: 15 minutes Time allotted: 3 hours and 15 minutes Traditionally, Hot Cross Buns are sweet buns that are gently flavored with cinnamon and nutmeg, and studded with tart craisins or raisins. They were initially a Saxon practice, which later evolved into an Easter tradition to commemorate Good Friday and Easter Sunday. For any leftovers, you can either slice them in half and create a delicious French toast or just sauté them in butter in a pan and serve with your morning coffee- both options are delicious!

Medium level of ability Making it will cost you between $5 and $7.

Cuisine:American Course:Bread Calories:262 12 big buns are served.

1/2 cup raisins, currants, or craisins plus 1 cup boiling hot water = 1 serving 1envelope active dry yeast, about 3/4 Tbsp or 2 1/4 tsp – I used Red Star Yeast
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, but 2 percent is fine)
1/2 cup white sugar + 1/2 tsp sugar
1/4 cup (or 4 Tbsp) unsalted butter, softened 15 seconds in microwave
1/2 tsp salt
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used 2 beaten big eggs
3 1/2 cups sifted all-purpose flour
1/4 teaspoon powdered cinnamon
1/8 teaspoon ground nutmeg
2 large eggs, thoroughly beaten

For the Egg Wash:

Mix together 1/2 cup raisins/craisins and 1 cup boiling hot water in a small mixing dish to make a paste. Allow to rest for 10 minutes, then drain well and set aside. 1/4 cup warm milk and 1/2 teaspoon sugar are combined in a large measuring cup, and 3/4 teaspoon yeast is sprinkled over the top. Wait until the mixture is bubbling and has doubled in volume (10 minutes) before serving. In a large mixing bowl (I use my KitchenAid mixer for this), add 1/2 cup very warm milk, 1/2 cup sugar, 4 tablespoons melted butter, and 1/2 teaspoon salt until well combined. Stir until the butter is completely melted. 2 well-beaten eggs and the proofed yeast mixture should be added at this point. Add 1/4 teaspoon of cinnamon and a sprinkle of ground nutmeg and mix well. 3 1/2 cups flour should be added in 1 cup increments using the dough hook attachment until a soft dough is formed. Knead for 8-12 minutes at speed 2 or until the dough is smooth and elastic. Adding the drained raisins/cranberries (patting them dry with paper towels if they are still wet) and transferring the dough to a big buttered mixing basin, rotating it to bring the buttered side up, will make the dough cling to your fingers a bit more. Remove from the oven and set aside for 1 1/2 hours or until doubled in volume (you may also prove the dough in a warm 100°F oven). Turn out the dough onto a lightly floured surface and cut in half, then continue cutting the dough until you have 12 equal sized pieces. Roll the dough into balls and place them in a 9×13″ baking sheet that has been greased. To blow them up, cover them with a tea towel and leave them in a warm, draft-free room for 30 minutes
Preheat your oven to 375 degrees Fahrenheit at this point. Brush the tops of the muffins generously with egg wash and bake for 15-17 minutes, or until the tops are golden brown. Remove the pan from the oven and set it aside to cool. When the buns are barely warm (not hot), combine 1/2 cup powdered sugar and roughly 2 1/2 teaspoons milk in a small mixing bowl. If necessary, you can thicken the mixture with additional powdered sugar. Transfer the glaze to a ziploc bag, snip the tip of the bag, and pipe a cross form onto the tops of each of the baked buns. Warm or at room temperature are both acceptable serving temperatures.

If you are kneading by hand, use a wooden spoon to stir the dough at step 4, then turn out onto a well-floured surface and knead for 8-12 minutes, using only enough flour to keep the dough from sticking to your fingers. Nutritional Values Recipe for Hot Cross Buns Caloric Content per Serving: 262, with 45 percent of the daily value coming from fat. The following are the nutritional values: *Fat5g8 percent Saturated Fat3g19 percent Cholesterol52 mg17 percent Sodium122 mg 5-percent Potassium (124 milligrams) Nutritional Information: 4 percent Carbohydrates46g15 percent Fiber 1g14 percent Sugar 14g16 percent Protein5g10 percent Vitamin A200IU 40% Vitamin C, 0 percent Calcium, 33 grams, 3 grams of iron, and 11 grams of vitamin C.

MY FAVORITE THINGS ARE.
This Cuisinart 9-inch nonstick cake pan * is also excellent for making rectangular cakes.
Knives of exceptional quality are required.
Professional 600 Series Stand Mixer in Red from KitchenAid

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Hot cross buns

You are cordially invited to my kitchen. Natasha’s Kitchen is my personal blog, where I write about food and cooking (since 2009). As a team, my husband and I manage this site, which features only the best, family-approved, and time-tested recipes. Greetings and thank you for visiting. This is a wonderful opportunity for you. Natasha has written a number of other posts.

For the cross

STEP 1Bring 300 mL full-fat milk to a boil, then remove from the heat and stir in 50 g butter until well combined. Allow it to cool until it reaches the appropriate hand temperature. In a large mixing basin, combine 500g strong bread flour, 1 teaspoon salt, 75g caster sugar, and 7g sachet fast-action or easy-blend yeast. Make a well in the center of the table. The heated milk and butter combination should be poured in first, followed by 1 beaten egg. Mix everything together thoroughly with a wooden spoon, then bring everything together with your hands until you have a sticky dough
STEP 2Tip the dough onto a lightly floured surface and knead it by holding it in one hand and extending it with the heal of the other hand, then folding it back on itself, as shown in the picture. Repeat for another 5 minutes, or until the skin is smooth and elastic. Place the dough in a basin that has been gently greased. Fill a baking sheet with oil and set aside in a warm location for 1 hour or until the dough has doubled in size and a finger pressed into it makes an indentation
STEP 3 While the dough is still in the bowl, add 75g sultanas, 50g mixed peel, the zest of 1 orange, 1 finely diced apple, and 1 tsp ground cinnamon. Stir until everything is well distributed. Make sure everything is evenly distributed throughout the dough by kneading it in. STEP 4Allow the dough to rest for another 1 hour, or until it has doubled in size, covered with some well-oiled cling film to prevent the dough from developing a crust
STEP 5Distribute the dough into 15 equal pieces (about 75g per piece). On a lightly floured work surface, roll each piece into a smooth ball and set aside. Using one or two baking pans coated with parchment paper, arrange the buns on the baking trays, allowing enough room for the dough to expand. Allow to prove for 1 hour further, covered (but not wrapped) with extra oily cling film or a clean tea towel
Remove from heat and leave aside. STEP 5: Preheat the oven to 220°C/200°C fan/gas mark 5. 7. To prepare the paste for the cross, combine 75g plain flour with approximately 5 tbsp water – add the water one tbsp at a time, until you have just enough water to produce a thick paste. Fill a piping bag fitted with a tiny nozzle with the mixture. To make crosses on the buns, pipe a line along the middle of each row and then repeat in the opposite way. preheat the oven to 200°F and bake for 20 minutes on the center shelf until golden color STEP 6 Gently heat 3 tbsp apricot jam until it melts, then strain through a sieve to remove any lumps. As long as the jam is still warm, brush it over the top of the heated buns and set them aside to cool

See also: Why Do Hot Dogs Come In Packs Of 10 And Buns In 8

RECIPE TIPS

I use quick-action or easy-blend yeast, which may be put directly to the dry ingredients without needing to be dissolved. In contrast to dried yeast, which must first be dissolved in a liquid, fresh yeast does not require this step.

PIPING THE CROSS

The crosses should be piped over the buns gently, such that the paste hugs the curvature of the buns on each side.

FLOUR

Because flour brands might vary, you may need to adjust the amount of liquid you use in your recipe.

If your mixture is dry and crumbly, add a dash extra milk to moisten it and make it more cohesive.

EQUAL SIZE

Prior to shaping, I carefully weigh each lump of dough to ensure that they are all of the same size and that they cook evenly.

Goes well with

Recipe from the April 2012 issue of Good Food magazine.

Hot Cross Buns

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Hot Cross Buns made with cream cheese frosting, coated with a sweet syrup, and packed with juicy raisins are a traditional Easter treat. It’s a must-have for Easter breakfast since it’s soft, fluffy, sweet, and sticky.

Hot Cross Buns

There may be affiliate links in this article. My disclosure policy may be found here. Traditionally baked Hot Cross Buns topped with cream cheese frosting and packed with juicy raisins before being drizzled with a sweet syrup glaze. It’s a must-have for Easter breakfast since it’s soft, fluffy, sweet, and sticky!

What Are Hot Cross Buns?

These delectable glazed little buns are customarily served on Easter Sunday morning. In addition to representing a cross, the bun also signifies a symbol of lent coming to an end. Whether you celebrate Easter or not, these buns are really delicious and can be enjoyed by anybody. These buns are really delicious; they are so soft, flaky, and sweet that they melt in your mouth. It’s impossible to fault this dough in any manner. You might think I’m crazy, but I get quite happy when I see dough. To me, dough is worth its weight in gold, especially the sort of dough that results in these delicious flaky rolls.

I forgot to mention how delicious these are when served with a nice cup of milk or a hot cup of tea!

I’m convinced that in a previous life, I worked as a baker!

Ingredients In Hot Cross Buns

The ingredients you’ll need to prepare these buns are listed below. To receive the whole printable recipe, keep scrolling down:

FOR THE BUNS:

Sea salt — To bring all of the flavors together in these buns, a small pinch of sea salt is required. You can use less or more depending on your preferences
Dairy — I used 2 percent milk, but you may use skim, 1 percent, or homogenized if you want. Granulated sugar – You may adjust the sweetness to your liking by adding a bit more or less sugar. Active dry yeast – this must be activated in the presence of milk and sugar before use. Because instant yeast does not require activation, it may be used right away. If you want to use whole wheat flour instead of all-purpose flour, use only 3 1/2 cups. If you are using gluten-free flour, you must substitute xanthan gum for the gluten, otherwise your buns will be dry. Nutmeg — You may experiment with the amount of nutmeg you use, but if you have nutmeg seeds on hand, I strongly recommend grating some fresh. It makes a huge difference in the appearance of your buns
Eggs — I used big eggs for this recipe because I had them on hand. Unsalted butter is the only type of butter I use while cooking. This will allow you to have complete control over the quantity of salt in your diet. Raisins– You can use any raisins that you happen to have on hand. Rum– this is optional, but I like to soak my raisins in it before serving them. To make the glaze, I use the rum that was left over.

FOR THE GLAZE:

It is possible to use more or less water depending on the consistency you are attempting to achieve. Because it’s a glaze, I’d recommend keeping it as thin as possible. The glaze, on the other hand, was made with the rum left over from the raisins. It is entirely up to you
Granulated sugar – You may replace an equal amount of honey or agave nectar for the granulated sugar.

FOR THE CROSS:

It is also called as confectioners’ sugar or powdered sugar, depending on where you are from. Cream cheese — You may use low-fat, full-fat, or vegan cream cheese to make this recipe. Butter–Be careful to use unsalted butter that is at room temperature so that it will be simple to incorporate
Vanilla — You may use either vanilla extract or vanilla paste for this recipe. Water — I thinned the frosting with a little amount of water to make it easier to pipe onto the buns. If you like a thicker frosting, you may substitute milk or leave it out entirely.

Because I want my hot cross buns to be on the sweeter side, I choose to make the crosses with icing rather than the more conventional method of using a flour and water paste mixture. Although the method you choose is entirely up to you, be sure to read the recipe instructions for utilizing flour/water paste.

How To Make Hot Cross Buns

Activate the yeast by combining it with the lukewarm milk, sugar, and yeast in a small mixing basin. To activate the yeast, stir the mixture for around 10 minutes, during which time you may observe bubbles beginning to develop. Preparing the raisins is optional, although it is recommended that you soak the raisins in rum before using them. Make the dough by combining the following ingredients: Stir in the eggs and butter into the yeast mixture until well combined. Toss the yeast mixture into the flour and mix for about 5 minutes using the dough hook attachment on your stand mixer. Continue mixing for another minute after adding the raisins. It may be necessary to add additional flour if the dough is too moist. The dough should be rather soft and elastic when completed. As soon as it stops sticking to the edges of the bowl, it’s time to serve. Raise the dough by a factor of two: A big mixing basin should have a little oil in it (about 1 tablespoon), and you should place the dough in the bowl, rolling it about so that it gets oil all over it. This will prevent it from becoming dry. Wrap the bowl tightly with plastic wrap. You must allow the dough to rise for a couple of hours, or until it has doubled in volume. For a quicker solution, you can use my approach, in which I pre-heat the oven for 1 or 2 minutes only to get it warm, then set the mixing bowl inside, close the door, and make sure the oven is completely switched off. In about half an hour, the dough will have doubled in size. Make your buns in the following ways: Make use of a baking sheet that measures 16.5 x 11 inches and is lined with parchment paper. flour the top of the dough and the work surface, as well as your hands before working with the dough. Make a log out of the dough and cut it into 15 pieces using a knife. Flatten each piece and press the edges together to form a ball. Flip the ball over and roll it to smooth out the surface. Place each bun on a baking sheet and cover with kitchen towels, allowing the buns to expand until they are around 50-70 percent larger. Preheat the oven to 375 degrees Fahrenheit and bake for 20 minutes, or until golden brown. Glaze the rolls while the bread is baking: While the bread is baking, prepare your glaze. A pot filled with the rum (or water) and sugar should be brought to a mild boil, but not boiling. Continue to cook until the sugar has completely dissolved. Allow the glaze to cool when it has been removed from the fire. Immediately after taking the rolls out of the oven, brush them with the glaze
And Allow the rolls to cool completely before icing them. To make the icing, combine all of the ingredients in a large mixing bowl until smooth. Pipe the crosses onto your rolls using a piping bag or a ziploc bag
Set aside.

Tips For Making The Best Hot Cross Buns

The importance of proofing the yeast before adding it to the remainder of the dough cannot be overstated. If your yeast does not froth up, no matter how close the expiration date on your yeast is, your buns will not rise properly. Keep your yeast in the freezer to ensure that it lasts for a longer period of time. In contrast, if you’re using instant yeast, the main difference between instant yeast and active dry yeast is that you don’t have to activate instant yeast before using it. Despite this, I continue to like to do so since it tells me whether or not my yeast is excellent. It is intended for this dough to be sticky. Dough rises best in an area that is free of drafts and warm. Alternatively, you may preheat your oven to its lowest setting before turning it off. In order to eliminate extra fat on the bottom of my buns, I like to use parchment paper instead of cooking spray. This will provide a beautiful environment for your dough. Yeast need sugar in order to survive and develop. You can lower the amount of sugar in the dough, but you should not completely eliminate it
And

I Don’t Have A Mixer, Can I Still Make These?

This is fantastic news! Try my No Knead Hot Cross Bunsrecipe, which requires no mixer or any special equipment. They’re really simple to construct and virtually fail-safe to use.

How To Store Hot Cross Buns

If you have any leftovers, place them in an airtight container or a large ziploc bag to keep them fresh. The cream cheese frosting would necessitate the storage of them in the refrigerator. They will keep for approximately a week if kept chilled. Keep some of them un-iced and on the counter in an airtight container or bag to prevent them from drying out as much. When stored at room temperature, they will last 2 to 3 days.

How To Freeze Hot Cross Buns

Make the rolls as soon as you finish mixing the dough; do not let it rise. Refrigerate them after placing them on a baking sheet lined with parchment paper and then covering them with plastic wrap to freeze. Once they are completely frozen solid, you may move them to a freezer bag and store them there. They will be effective for around 2 weeks.

To bake them, lay as many rolls as you need on a baking sheet and bake for 20 minutes. Cover the rolls with plastic wrap and set them aside to defrost and rise. You may put them in awarmoven to make the process go faster. Once they have doubled in size, bake them according to package directions.

TO FREEZE BAKED ROLLS:

After they have completely cooled, wrap them tightly in aluminum foil and store them in an airtight container. They will last around one month before freezer burn becomes a problem for you. Allow them to completely defrost at room temperature.

You Might Like These Recipes:

Baked No-Knead Hot Cross Buns, Carrot Cake, Deviled Egg Macaroni Salad, Loaded Scalloped Potatoes, Prime Rib Roast, Deviled Eggs, Spinach Ricotta Brunch Bake, and more dishes are included.

My NewsletterPinterest My NewsletterPinterest FacebookInstagram Hot Cross Buns made with cream cheese frosting, coated with a sweet syrup, and packed with juicy raisins are a traditional Easter treat. It’s a must-have for Easter breakfast since it’s soft, fluffy, sweet, and sticky.

For hot cross buns

1.5 cups lukewarm milk, 1/2 cup sugar, 1 teaspoon active dry yeast, 4 1/2 cups all-purpose flour half-teaspoon salt
Half-teaspoon nutmeg
2 eggs
4 tablespoons unsalted butter (half-stick), melted
1 cup raisins soaked in rum, if desired

For syrup glaze

1/2 cup icing sugar
2 tablespoons cream cheese
1 tablespoon unsalted butter at room temperature
1 teaspoon vanilla essence
1/2 teaspoon water

In a small mixing basin, whisk together the lukewarm milk, sugar, and yeast until well combined. To activate the yeast, stir the mixture for around 10 minutes, during which time you may observe bubbles beginning to develop. In a small bowl, combine the rum and raisins. This is a fully optional step to do. For rum-soaked cookies, you’ll need roughly 1/4 cup of rum
In the bowl of your mixer, combine 4 cups flour, salt, and nutmeg
Beat until smooth and fluffy. Combine until everything is well-combined. Stir in the eggs and butter into the yeast mixture until well combined. Toss the yeast mixture into the flour and mix for about 5 minutes using the dough hook attachment on your stand mixer. Continue mixing for another minute after adding the raisins (which should be drained if they have been soaked in rum). It may be necessary to add additional flour if the dough is too moist. The dough should be rather soft and elastic when completed. As soon as it stops sticking to the edges of the bowl, it’s time to serve. A big mixing basin should have a little oil in it (about 1 tablespoon), and you should place the dough in the bowl, rolling it about so that it gets oil all over it. This will prevent it from becoming dry. Wrap the bowl tightly with plastic wrap. You must allow the dough to rise for a couple of hours, or until it has doubled in volume. You may also use my approach, in which I turn on the oven for about 1 to 2 minutes just to get it warm in there, then set the bowl in the oven, close the door, and make sure the oven is switched off, and the dough will have doubled in size in about half an hour
Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. I used a roasting pan that is 16×12 inches
Make sure your work area is clean and floured. You may choose whether or not to flour your workspace since I find it simpler to roll the buns on a clean surface, but the decision is entirely up to you. Punch down the dough and divide it into 15 equal pieces, rolling each piece as you go. Spread a clean wet cloth over the rolls in the pan and allow them to rest for another 30 minutes, or until they have doubled in size. Bake for approximately 20 minutes, or until golden brown. Make sure to keep an eye on them since mine were finished in 17 minutes. During the baking process, prepare the syrup by combining the sugar and water in a sauce pan and bringing it to a boil over low heat. Continue to boil for another minute or until the syrup begins to thicken a little. To create the icing, combine all of the ingredients in a large mixing bowl and transfer to a piping bag
Chill until ready to use. Set aside. In case the frosting is too thin, add more icing sugar, and if it’s too thick, add more water until the appropriate consistency is reached. When the buns come out of the oven, brush them with the sugar syrup to finish them off. Allow the buns to cool fully before piping the frosting on top of them in the shape of a cross.

MeetJoanna Cismaru

My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page.

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Hot cross bun

Homemade hot cross buns
Type	Spiced bun
Place of origin	United Kingdom
Region or state	England
Main ingredients	Flour,currantsorraisinswithspices

In historically Commonwealth countries such as the United Kingdom, Ireland, Australia, India, New Zealand, South Africa, Canada, and some other parts of the Americas, including the United States, a hot cross bun is a spiced sweet bun that is usually made with fruit and is marked with a cross across the top. In certain countries, like as the United Kingdom and Australia, they are accessible all year round. In the Christian tradition, a hot cross bun signifies the conclusion of the Lenten season, with different parts of the bun representing different aspects of the crucifixion of Jesus, the spices inside representing the spices used to embalm him at his burial, and the addition of [[orangepeel]], which represents the bitterness of his time on the Cross.

History

Plain buns cooked without dairy ingredients (which are prohibited throughout Lent until Palm Sunday) are customarily consumed hot or toasted after midday on Good Friday in many historically Christian nations. It is possible that the Greeks used a cross to designate cakes in the 6th century AD. Some believe the hot cross bun originated inSt. Albans, at the English county ofHertfordshire. In 1361, Brother Thomas Rodcliffe, a 14th-century monk at St. Albans Abbey, invented a similar recipe known as a “Alban Bun” and gave it to the local needy during the Holy Week celebrations.

The penalty for breaking the edict was the confiscation and distribution of all of the prohibited goods to the destitute.
During the reign of James I of England (1603–1625), more attempts were made to limit the selling of these artifacts.
Along with one or two penny-priced hot cross buns “In 1733, Poor Robin’s Almanac published a poem by the same name.
According to food historian Ivan Day, “During the 18th century, the buns were manufactured in London.

Traditions

It was published in a Hawaiian newspaper in 1884 that an advertising for the selling of hot cross buns on Good Friday was placed. There are several superstitions associated with hot cross buns in English culture. The belief of one group is that buns cooked and eaten on Good Friday will not deteriorate or get mouldy the following year. An other advocate recommends storing such a bun for therapeutic purposes. It is believed that giving a slice of it to someone who is sick will aid in their recovery.

Hot cross buns are claimed to provide protection from shipwreck if they are carried on a sea cruise. According to legend, if they are hanging in the kitchen, they will guard the home from fires and ensure that all loaves are baked flawlessly. Year every year, the dangling bun is replaced.

Other versions

There are several versions of this recipe available in the United Kingdom, including astoffee, orange-cranberry, saltedcaramelandchocolate, and apple-cinnamon, to name a few. Some bakeries in Australia sell coffee-flavored buns, which are also known as coffee buns. There are also sticky date and caramel variations of the original bun, as well as smaller versions of the classic treat. Chocolate chip, chocolate and cherry, chocolate and butterscotch, apple and cinnamon, banana and caramel, and white chocolate and raspberry are some of the newer types that may be found in major supermarkets nowadays.

The Not Cross Bun is one of them.

During Easter 2012, the Sonoma Baking Company in Sydney claimed to have developed the first commercially available Not Cross Bun, which in Sonoma’s instance is piped with the letter S.

It is frequently marked with a cross at the top.

The cross

Hot cross buns with a cross carved out of the middle of them The conventional way for constructing the cross on top of the bun is to use shortcrust pastry, while some recipes from the twenty-first century suggested using a paste of flour and water instead of dough.

What is the white stuff on top of hot cross buns?

.Advertisements. Cross the tops of the buns with a pastry bag filled with flour paste.

What is the cross on top of a hot cross bun made of?

When constructing the cross on top of the bun, conventional methods call for shortcrust pastry, however some 21st century recipes called for a paste of flour and water instead.

What do you put on hot cross buns?

Warm your hot cross buns and spread them with butter before serving them for breakfast. The addition of a little slice of butter on the top of hot cross buns gives them a little extra taste and makes them more appealing to serve. This method works as well whether the buns are served warm or cold.

Why are my hot cross buns crusty?

The dough is a type of bread dough that has been loaded with butter and sugar to make it taste better. There are a variety of reasons why the crust may be tough, but the most common is because the oven is set too high. As a result, a little additional kneading may be necessary when using fat (such as butter and egg yolk) and sugar. Advertising.

Do hot cross buns go Mouldy?

Superstition that has become moldy An old English belief states in The Oxford Companion to Food that hot cross buns and loaves prepared on Good Friday are immune to mould and may be stored as fortunate charms from one year to another.

Why are hot cross buns eaten on Good Friday?

On Good Friday, many people bake simple hot cross buns to commemorate the conclusion of Lent. The cross on top represents Jesus’ crucifixion on Good Friday, and other people think that the spices in the buns represent the spices that were used in his embalming after his death, which is why the cross appears on top. …

Can you eat hot cross buns on Easter?

Although most recipes call for raisins and cinnamon, there are a plethora of other options available.

Hot cross buns are traditionally connected with Easter, a Christian celebration and festival commemorating the resurrection of Jesus Christ, and are eaten on Good Friday, or the Friday before Easter, according to tradition.

Are hot cross buns bad for you?

Hot cross buns are neither harmful nor healthy, to put it another way. In fact, you can take it from a dietitian’s mouth — they are “neutral.” They’re only a source of nourishment. And because you only get to eat and enjoy them for a short period of time each year, there’s no reason to feel bad about sinking your teeth into the ideal bun.

What is the best way to heat hot cross buns?

” Toasting your HCB is the proper method to do it. Microwaving your HCB is only recommended for psychotics. While HCBs are similar in appearance to fruit toast, they are embellished with features that are not seen in fruit toast, such as the cross and the decorative glaze. Toasting creates a lovely, crisp, crunchy surface that is ideal for putting butter on top of.

Should hot cross buns be eaten hot?

It’s because a microwaved hot cross bun is the only way a hot cross bun should be savored in its entirety. Essentially, you’re re-creating the bun the way the bakers meant it to be eaten — warm and gooey on the inside, fresh from the oven. It’s similar to a brownie.

How long do you heat hot cross buns in the oven?

Baking time is 20-25 minutes, or until the buns are golden brown and completely done. Once the buns have come out of the oven, brush them with simple syrup to give them a glossy finish. Warm with a dollop of butter before serving.

How long do hot cross buns last?

Recipes for hot cross buns In an airtight container in the pantry for up to 3 days or in the freezer for up to 2 months, homemade hot cross buns will keep for up to 3 months. If you are freezing hot cross buns, wrap them separately in baking paper so that you can easily remove and defrost the pieces that you need.

Can you over prove hot cross buns?

If it is hard and springs back unexpectedly, it has not been sufficiently proven and requires further time. If it crumbles with your light strain, then it has been successfully proven. It will take between 1-112 hours for the buns to prove. In a mixing basin, whisk together the flour and water for the cross paste until smooth.

Can hot cross buns make you sick?

To experience any negative consequences, you would have to consume large quantities of hot cross buns on a regular basis, according to an IXOM spokeswoman. … According to the spokesman, a kilogram of hot cross buns would include around half a milliliter of cinnamon essential oil. “In order to experience any negative side effects, you would have to consume massive quantities of hot cross buns on a daily basis.”

Can you eat hot cross buns cold?

Christians in ancient Rome developed hot cross buns, which have since become a favorite food for Easter celebrations worldwide. Their base is a sweet, spicy bread dough with raisins that is cooked till golden and crisp. The majority of people consume hot cross buns, either toasted or cold, with copious amounts of butter.

What’s the difference between tea cakes and hot cross buns?

In what ways are hot cross buns and teacakes different from one another? … A hot cross bun mixes standard dough components (flour, yeast, and egg) with additional ingredients such as sugar, butter, milk, sweet spices, and dried fruit. Ateacake is a yeast-based bun that is often topped with dried fruits and peel.

What does Hot cross buns have to do with Easter?

The roots of hot cross buns may date back to the 12th century, according to certain sources.

According to the legend, the buns were prepared by an Anglican monk and marked with a cross in honor of Good Friday to commemorate the occasion. They rose in popularity throughout time, and finally came to be recognized as a symbol of the Easter weekend.

Why are hot cross buns Easter?

According to legend, the Saxons celebrated Easter by eating buns decorated with crosses in honor of Eostre, goddess of spring or light, who is credited with giving the holiday its name. Hot cross buns were adopted as a symbol of Good Friday across the Christian world, with the cross representing the crucifixion and the spices representing the spices used to embalm Jesus during his death and burial.

Are Hot Cross Buns Catholic?

Hot Cross Buns are intrinsically associated to the celebration of Easter and the religion of Christianity. However, in actuality, they are most likely pre-Christian in origin. “Cross Buns” were prepared to commemorate Eostre, a Germanic Goddess of Fertility who is supposed to have been the inspiration for the season of Easter, according to legend.

On which day of the year are hot cross buns traditionally eaten?

Many nations throughout the world have a practice of eating hot cross buns on Good Friday, and this tradition continues today. Christians across the world commemorate Good Friday on the Friday preceding Easter Sunday each year, which takes place on the Friday before Easter Sunday. At the foot of Mount Calvary, the crucifixion and death of Jesus Christ are commemorated.

Who wrote the song hot cross buns?

Every year on Good Friday, people all across the world consume hot cross buns as a custom. Around the world, Christians commemorate Good Friday, which takes place every year on the Friday before to Easter Sunday. At Calvary, this day commemorates Jesus Christ’s crucifixion and death.

Can you eat hot cross buns during Lent?

It is customary to consume hot cross buns throughout Lent, particularly in the week leading up to Easter, because they are so delicious. They’ve been a Christmas tradition in certain towns for generations, and they’re usually marked with an icing or dough cross on top. (Hot cross buns were even made in ancient Greece, according to certain sources.)

Are Hot Cross Buns poisonous to dogs?

Hot cross buns include dried fruit, such as currants, sultanas, and raisins, all of which are harmful to dogs, according to the American Kennel Club. It is possible for your dog to suffer from serious renal failure if he or she consumes even a tiny amount of these dried fruits (including grapes).

How many hot cross buns is too many?

Always remember that a hot cross bun is considered a “discretionary food,” so if you’re concerned about eating too many hot cross calories and having your buns droop, it’s better to limit yourself to one or two per person.

Can hot cross buns cause diarrhea?

“Hot cross buns, in particular, have the potential to be exceedingly hazardous to pets.” Snacking on raisins and sultanas, which are common in dog and cat treats, can result in abrupt renal failure. The exact causes for this are still unclear, however there is a poisonous chemical in the fruit that can cause diarrhoea, vomiting, and acute tiredness in addition to other symptoms.

Do you grill hot cross buns?

Make use of the grill. Neither will heating them in the microwave have the same results. As a result, it may turn your buns into steamy, moist lumps of potentially dangerously heated dough.

Can you defrost hot cross buns in microwave?

Notes on the recipe: These buns are best enjoyed on the day they are baked.

Otherwise, you can freeze it for up to seven days. To thaw in the microwave, lay 1 hot cross bun on a sheet of paper towel and microwave for 30 seconds.

How long do you heat hot cross buns in the microwave?

Only a handful of ingredients are needed for this recipe, which takes minimal baking expertise since you basically just dump everything into a mixing dish (or cup) and zap it in the microwave for 90 seconds.

How do you defrost hot cross buns?

They should be defrosted at room temperature for 2-3 hours before being warmed in an oven prepared to 150C/fan 130/300 degrees Fahrenheit for around 5 minutes. For optimal results, divide and toast the buns prior to serving if they have been sitting for more than a day or two.

Can you toast hot cross buns in a toaster?

Make two Hot Cross Buns by cutting them in half and toasting them in a toaster or under the broiler in the oven until golden brown. Serve with melted butter and apricot jam while still hot.

Can you put hot cross buns in the freezer?

Depending on your preferences, you can freeze hotcross buns before baking or after baking, depending on which option is most suitable for you. Allow the buns to cool fully before placing them in freezer-safe bags or airtight containers. Bake the buns according to the directions provided in the recipe.

Can you freeze unbaked hot cross buns?

Yes, you may store hot cross buns in the freezer for up to 6 months. Hot cross buns, whether baked or unbaked, may be frozen, as can hot cross buns purchased from a store.

Do hot cross buns contain egg?

It simply wouldn’t be Easter without the consumption of hot cross buns. The soft, softly spiced fruity buns are the quintessential Easter dish in the United Kingdom, although they are typically not vegan friendly due to the use of milk, butter, and egg. They are virtually indistinguishable from regular egg and dairy-laden pastries.

Can I leave my hot cross buns to rise overnight?

Hot Cross Buns Leftovers for the Next Day Methods of division and shaping: Divide the dough into 16 pieces, form them into balls, and place them on a baking dish that has been greased. Place the baking pan in the refrigerator overnight to allow the buns to rise. Bake the buns till golden brown the following morning, after transferring the pan to the oven the night before.

Can I leave my hot cross buns to prove overnight?

Knead the dough in the bowl by hand or with a dough hook on a stand mixer; if the dough is too dry, add a bit extra warm milk or water. Form the dough into a ball and set it in a greased basin covered with clingfilm, allowing it to proof overnight in the refrigerator.

Why don’t my hot cross buns rise?

The following are the most often cited reasons: If you use an electric mixer with a dough hook, you are more prone to overknead the dough. Over-kneading the dough will cause the glutens to break down, resulting in the buns becoming hard. Under-kneading the dough — If the dough is under-kneaded, it will not rise correctly.

Are Hot Cross Buns bad for cats?

What makes them so dangerous? The majority of hot cross buns include a mixture of sultanas, raisins, and currants, all of which are harmful to dogs and may even be dangerous to cats in some cases. Although the particular toxin or mechanism of toxicity is not known at this time, symptoms such as vomiting, diarrhea, and stomach discomfort are frequently observed in patients.

What is bun spice essence?

It is sometimes used to flavor hot cross buns since it includes a combination of ethanol, cinnamon oil, and caraway oil, among other ingredients.

The graphic, which has been distributed on the internet in recent years, warns that the essence is combustible, may cause cancer, and is poisonous to aquatic species, among other things.

How do you eat Bao buns?

In the case of xiao long bao (delicate pork dumplings filled with steaming hot soup), take them up just below the very tip, where the dumpling shell folds together, and place them in your mouth. It’s preferable to eat the dumplings in little chunks, allowing them to cool somewhat between bites. Foreigners will frequently devour them in one mouthful, causing their tongues to burn as a result.

What do hot cross buns taste like?

What Does the Taste of Hot Cross Buns Look Like? A delicate sweetness is provided by the addition of ground spices, grated orange zest, and currants to these buns. Warm and spiced with a hint of citrus, they have a distinct flavor. The sugar crosses that have been piped on top provide yet another delightful touch.

What’s inside a tea cake?

It is common to have a Tunnock’s Teacake with a cup of tea or coffee when you are in the mood for something sweet. Sir Boyd Tunnock invented it in 1956, and it has been in use ever since. In this case, the result is a little round shortbread cookie that is coated with a dome of Italian meringue, an egg white concoction that has a texture that is comparable to marshmallow, but is a little lighter in texture.

Why is it called a tea cake?

According to Wikipedia, the free encyclopedia. In India and Australia, a teacake is more like a butter cake than a traditional teacake. The term “tea” alludes to the popular beverage that these baked goodies are intended to be served with.

What is a teacake in England?

England. The term teacake refers to a light, sweet, yeast-based bun that contains dried fruits, most often currants, sultanas, or orange peel in the majority of England. In West Yorkshire, a huge plain white or brown bread roll with a diameter of 9 inches (225 mm) or more is referred to as a teacake and is used to construct exceptionally large sandwiches, which are known as teacakes.

What do the raisins in hot cross buns represent?

Christ’s body is represented with raisins inserted in the bun, which represents the tomb. The cinnamon is a representation of the spices that were used to anoint Jesus’ entombed corpse. The sweet bread and sugar of the cross, as well as the rising yeast dough, signify the rebirth of Jesus Christ.

Where are Woolworths hot cross buns made?

Hot cross buns from Woolworths Produced with 100 percent Australian-sourced Pink Lady apples, these apple and cinnamon hot cross buns are priced at $3.50 a dozen and made in Australia.

What day is Good Friday in April?

Observances on Good Friday

Year	Weekday	Date
2019	Fri	Apr 19
2020	Fri	Apr 10
2021	Fri	Apr 2
2022	Fri	Apr 15

What is the traditional day to eat hot cross buns?

It is customarily eaten on Good Friday in historically Commonwealth nations like as the United Kingdom, Ireland, Australia, India, New Zealand, South Africa, Canada, and various other regions of the Americas, including the Caribbean and South America.

What goes with hot cross buns?

Gorgonzola with fig and rosemary is a delicious combination. If you’re using a fresh fig, cut it into slices before using it. 2. Cut the hot cross bun in half and toast it, then put goat’s cheese on both sides of the bread. Place the fresh fig on top, or spoon the dried figs on top.

What you should not do on Good Friday?

Good Friday Superstitions (Part 8)

Do not come into contact with any nails or iron tools. No plants should be planted, and no ground should be broken. Please do not wash your garments. Children should not be allowed to climb trees. Adults are not permitted to work on Good Friday. Anything containing vinegar or nettles should not be consumed or consumed. On Good Friday, there should be no housekeeping completed. Do not consume any meat

Why are hot cross buns called that?

The cross depicts the crucifixion of Jesus in the eyes of Christians.

The spices used to flavor the buns represent the spices that were placed on Jesus’ corpse when he died. As their name implies, the buns are finest when served hot, which is how they got their start.

Are hot cross buns Pagan?

It is interesting to note that hot cross buns predate Christianity, with their beginnings in paganism as its source. Small round cakes topped with crosses were served to the gods in ancient Egypt to commemorate their victories.

What’s a hot cross bun made of?

Hot cross buns are spicy, sweet buns baked with fruit and marked with a cross on the top (either etched into the dough or piped with icing). Consider them a cross between a dinner roll and a sweet pastry in terms of texture and flavor. Although most recipes call for raisins and cinnamon, there are a plethora of other options available.

What is eaten on Good Friday?

On Good Friday, it is customary to eat fish rather than meat as a mark of respect. Jesus, according to Christian tradition, offered up his flesh on the day now known as Good Friday. In order to honor this custom, individuals traditionally abstain from eating meat on Good Friday. Good Friday is celebrated by eating fish rather than meat, as fish is considered a distinct form of flesh. Advertisements.