Easter weekends in my childhood were spent eating hot cross buns, going on picnics in the park, and flying kites. Because it is thought that the importance of kites flying into the heavens represents the resurrection of Christ, we took to the skies with kites in hand to fly. For this reason, on Easter Sunday or Monday, family would generally load the van with treats like patties and cheese sandwiches before heading to the park. My final four Easters in Guyana were spent at the National Park in Georgetown, which I highly recommend.
Is it possible to argue that my Easters in the United States have been equally memorable?
By no means, not by a long shot.
The hot cross buns, on the other hand, are a custom that has remained continuous.
- It turns out that this is an ancient English practice that has its roots in both Christian and pagan traditions.
- I started looking for hot cross bun recipes a few weeks ago because I don’t have a recipe for my own yet.
- The first attempt was a complete and utter failure, and the result was something that vaguely resembled a cross bun.
- That will not be the case this year, as I intend to prepare something that is not only tasty but also deserving of the name.
- Definitely deserving of the moniker Hot Cross Buns, this soft, savory, spicy bun is soft, tasty, and spiced.
- It is entirely up to you whether you want to use currants, cherries, or cranberries.
- Preparation time: 3 hours Preparation time: 25 minutes Time allotted: 3 hours 25 minutes are allotted.
- 1/2 cup melted butter
- 1 egg
- 1/4 cup raisins (optional)
- 1 egg yolk
- 1 tbsp water or milk. Ingredients: 1 (.25 ounce) package active dry yeast
- 1/4 cup water
- 4 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cups lukewarm milk
- 1/2 cup melted butter
- 1 tbsp Sugar Glazed: 1/3 cup water
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Icing Cross: 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- Sugar Glazed: 1/3 cup water
Sprinkle the yeast over the heated water and let aside for 5 minutes, or until the yeast is completely dissolved. In a stand-up mixer, combine the flour, salt, sugar, cinnamon, nutmeg, 1 1/4 cups milk, butter, and egg until well combined. Pour the yeast mixture on top of the mixture. Mix for approximately 5 minutes, using the dough hook, until everything is well combined. If you’re using raisins, add them now and mix for another 2 minutes. Cover with plastic wrap and let aside for 1 hour. After 1 hour, punch down the dough and turn it out onto a floured surface to rest.
- Divide the mixture into 12 parts and roll them into balls.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Brush the tops of the rolls with a mixture of 1 egg yolk and milk.
- Remove the pan from the oven and brush the top with the glaze.
- To make the glaze, combine the sugar, water, and vanilla in a small saucepan and heat over medium heat for about 5 minutes.
When the buns are heated, brush them with the glaze. Making frosting is as simple as mixing together the confectioners’ sugar and milk until they are completely creamy. When the buns are completely cold, pour a cross-shaped pattern of icing over them.
Hot Cross Buns Recipe & Video
|Hot Cross Buns: In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour,yeast, sugar, spices, and salt. Add the milk, butter, egg, and the candiedand dried fruit and beat until the flour is moistened. With the mixer on firstspeed, with the dough hook, knead the dough until it is silky smooth and elastic(about 5 to 7 minutes).Place the dough ina lightly greased bowl, turning the dough once, so the top is lightly greased.Cover with plastic wrapand let rise at room temperature (about 75 degrees F) (24 degrees C) until almostdoubled in size(about 1 1/2 hours).When thedough is puffy and soft, divide into 10 equal pieces (about 100 grams each). Form each piece into a round ball(see video for demonstration) and place on a parchment lined bakingsheet. They should beevenly spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and,with a pastry brush, brush the tops and sides of the buns. Lightly spray a pieceof plastic wrap with a nonstick cooking spray, and place lightly over the buns.Let proof at room temperature (about 75 degrees F) (24 degrees C) until almost doubledin size (aboutone hour).Preheat oven to 400degrees F (200 degrees C).When ready to bake, brush the tops of the buns with the egg wash. For thecrosses, whisk the flour and sugar with enough water until it is of piping consistency.Place in a piping bag, fitted with a small plain tip (I used a Wilton5), and pipe crosses on eachbun (see video for demonstration). Place the baking sheet inthe preheated oven and bake for about15 – 17 minutes, or until the buns are nicelybrowned. Place on awire rack to cool completely before glazing.Glaze: Ina small bowl combine the confectioners sugar, vanilla extract, and milk and mix until smooth. Place theglaze in a small piping fitted with a small plain tip and pipe a ‘cross’ on the top of each bun.Let dry at room temperature.Makes 10buns.View comments on this recipe on YouTube
Hot Cross Buns:
3 3/4 cups (485 grams) allpurposeflour2teaspoons (7 grams) SAF Red or Gold Instant Yeast(Can use one – 1/4 ounce package(7 grams) active dryyeast. See head notefor instructions)1/4 cup (55 grams)light brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon freshly grated nutmeg1 1/2 teaspoons(6 grams) salt1 cup (240 ml/grams) milk, at room temperature5 tablespoons (70 grams) unsaltedbutter, softened1 large(50 grams) egg, lightly beaten1/4cup (40 grams) candied mixed peel1/2 cup (75grams) dark or golden raisins (or currants)Egg Wash:1 large (50 grams) egg,at room temperature1 tablespoon milk orwaterFor Crosses: (optional)1/2 cup (65 grams) allpurpose flour1 teaspoon (5 grams)granulated white sugar1/4 cup (60 ml/grams)waterGlaze:1/2 cup (60 grams) confectioners (powdered oricing) sugar, sifted1/8 teaspoon purevanilla extract (optional)1 tablespoon milk or cream
Hot Cross Buns!
This week has been particularly long and difficult. My young one is sick with a severe infection, which is making him miserable. Following several trips to the emergency room and the doctor’s office, he is finally feeling better. In the midst of all the chaos, I realized that when I am stressed, sad, frustrated, or anxious, I have a tendency to overthink things. Everything I want to do is bake! So I baked cross buns a little early in order for you beautiful folks to get the recipe in time to test them out before Good Friday.
- I’m not even sure it was Easter this year.
- There was no harm done to my unborn child because the rum was cooked out during the baking process.
- I baked these cross buns on Monday, and they’ve all been devoured by now.
- “Are you making more for Good Friday?” says the waitress.
- One cent, two pennies, three pennies, four pennies.
- Guyanese cuisine is represented by the recipe kind of bread.
- Try out my newly improved cross bun recipe!
- Active Dry Yeast (one tablespoon)
- 14 cup1 tablespoon brown sugar
- 14 cup warm water
- 14 cup mixed fruits or currants or raisins
- 2 eggs
- 1 cup warm milk
- 14 cup shortening or butter
- 4 cups flour
- 1 teaspoon salt
- 12 teaspoon cinnamon
- 12 teaspoon nutmeg
- 1 egg white
- Simple Syrup
- 12 cup of water
- 14 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- In a small mixing basin, combine 1 tablespoon of sugar, all of the yeast, and the warm water
- Stir well. Combine together and set aside in a warm location until the yeast begins to ferment (approximately 5 minutes). Add 14 cup of brown sugar to the heated milk and stir until the sugar is completely dissolved. Toss in the butter when it has melted into the heated milk and sugar mixture
- After that, stir in the eggs to the melted butter, milk, and sugar mixture. Then, using a stand mixer, combine the fermented yeast with the milk, butter, and egg combination. On a low speed, add the mixed fruits and thoroughly combine them. Next In a large mixing basin, whisk together the flour, nutmeg, salt, and cinnamon until well combined. Then reduce the mixer speed to medium (number 2 speed) and gradually add the flour mixture to the milk and yeast mixture, approximately 12 cup at a time, until the flour combination is well incorporated and the dough is soft. Remove the dough from the mixer and knead it into a tight ball on a floured board until it is well combined. Then place the dough ball in a greased bowl and allow it to rise until it has doubled in size (this should take around 1 hour). Upon reaching double in size, punch down the dough and divide it into 13 equal pieces (reserving one piece of dough for the crosses)
- Using your hands, form each of the 12 parts into a little ball, bun, or roll. Then cut the dough into thin strips with the remainder of the dough. Strips should be used to make crosses on the tops of the buns. After that, place the rolls on a prepared baking sheet and allow them to prove for another 30 to 45 minutes before baking. Preheat the oven to 350 degrees Fahrenheit. Cook at 350°F for 20 to 30 minutes after brushing with egg white when you’re ready to bake the rolls. Make the simple syrup (see recipe below) while the buns are baking. Bake for 20-30 minutes, or until golden brown, then remove from the oven and immediately brush with simple syrup
- Repeat if necessary. After that, allow for about 10 minutes of cooling time before serving warm.
Simple Syrup (sometimes known as simple syrup):
- Simple Syrup: In a small saucepan over high heat, combine the sugar, water, and vanilla essence
- Remove from heat and set aside. Bring the mixture to a boil, stirring continually, until the sugar is completely dissolved. Boil for 3 to 5 minutes, then remove from heat and let syrup to thicken somewhat before removing from heat and setting aside
Please feel free to submit your hot cross bun recipe if you have a better one. 2. 2. Some individuals use plain icing to decorate the buns with crosses, while others use fondant. This is how my mother used to prepare it when I was a child. 3. If you prefer a more spicy flavor, you can increase the amount of cinnamon and nutmeg used. Some folks also include ground ginger or ginger powder in their recipe. In addition, there are a few errors in the video (sorry, I was trying to do this while nursing a sick baby:-( ()
Check out myupdated cross bunsrecipehere:
I spend a lot of time searching for and adjusting different hot cross bun recipes every year when Easter comes around. I’m constantly trying to come up with something I enjoy, something that meets my preferences. There have been some successes and some failures. Several years ago, I decided that I would not bother to make cross buns any longer. The problem is that when the moment comes, I can’t seem to stop myself and so I give in to my temptation. Cynthia Nelson was born and raised in Guyana, South America, which is the only English-speaking country in the region.
- Cynthia is situated in Barbados, where she is a mass communication instructor.
- Cookbook memoir Tastes Like Home: My Caribbean Cookbook, as well as the award-winning blog Tastes Like Home, are both written by her.
- I’d like to be able to enjoy the bun with a cup of tea in its original form.
- Christians all throughout the globe consume cross buns on Good Friday morning, with the cross on the bun serving as a symbolic representation of the crucifixion.
- The Church of England attempted to outlaw the buns, but since they were so popular, Queen Elizabeth I enacted a statute that allowed them to be consumed only on special occasions such as Easter and Christmas, according to another account.
- In Guyana, cross buns are also one of those dishes that are traded and shared among friends and family, much like pancakes are in the United States.
- I made a conscious decision not to decorate my buns with the conventional icing cross or the flour-paste cross, as is customary.
- Soft, sweet, and sticky are the words that come to mind.
- – 12-14 buns (depending on size).
currants (about a third of a cup) To make the glaze, use the following ingredients: granulated sugar (about 3 teaspoons) 2 teaspoons of distilled water 1/2 cup confectioners’ sugar a quarter cup of whole milk Equipment: 1 medium-sized mixing bowl 1 large, lightly oiled mixing bowl Wrapping it in plastic wrap or using a kitchen towel 1 baking dish (13 x 9 inches) lightly greased with oil 2 tiny bowls (about) 1 pastry brush (optional) 1 tiny whisk (about) the amount equal to one tablespoon 1 big baking sheet or baking tray 1 wire rack (optional) 1 spatula with a flat surface Stir the sugar and milk together in a mixing bowl until the sugar is completely dissolved.
- Toss in the yeast and give it a quick stir (making sure to wipe off any yeast that may have gotten stuck on the spoon), cover, and set aside for 10 minutes in a warm place to proof.
- Make a well in the center of the flour mixture and pour in the yeast-milk mixture, stirring to combine.
- Once the dough has been made, knead it for 2 minutes before placing it in an oiled basin and allowing it to rise in a warm location for 1 1/2 hours, or until it has more than doubled in size, before baking.
- Form each piece into a ball and set it in a baking dish that has been greased.
- To begin rising, pre-heat the oven to 375 degrees Fahrenheit and place a rack in the middle 20 minutes before the 1 hour of rising is finished.
- Bake the dough in the baking dish once it has risen and been brushed with sugar water.
- Bake for 3 minutes after brushing with sugar-water a second time.
- Remove the buns from the pan with a spatula and transfer them to a wire rack.
- In the meantime, combine the icing sugar and milk in a mixing dish and whisk to combine.
Using a tablespoon, sprinkle the glaze over the buns, covering the tops and sides of the buns. Allow the buns to cool completely until you’re ready to serve them to your guests. Cynthia Nelson writes a blog called Tastes Like Home.
Hot Cross Buns Recipe
No other food is more irresistible than freshly baked hot cross buns; when you take the first bite, your mouth is filled with the perfect combination of baked raisins, spices, and exceptionally airy bread, infusing your nostrils with the intoxicating aroma of spiced bread, freshly baked bread, and honeyed raisins all at the same time. Myaunt came to visit us after her glitzy London trip when I was a teen, and I still remember it fondly now. Despite the fact that she intended to offer us a gift that we would later enjoy as part of the Easter celebrations, she insisted on us listening to her stories from her wonderful trips.
Actually, instead of listening and responding, I just smiled since my head was someplace else, somewhere in the thoughts of having spiced-up, freshly made hot cross buns in front of me.
This Hot Cross Bun recipe, when produced at home, produces results that are significantly superior than those obtained from stores and bakeries that have already been cooked.
As an alternative, you will prepare it from scratch for yourself and your family.
What are Hot Cross Buns?
The yeast is represented by the hot cross buns, which are sweet buns covered with spices like as nutmeg and cinnamon, as well as tart currants and sweet raisins. Nowadays, this traditional Easter Good Friday dessert is served in a variety of different variants. However, it dates back to the Christens era in ancient Rome and is associated with a variety of religious beliefs. During the Easter holidays, it was best eaten hot, toasted, or cold with a combination of butter and jam or dripping butter.
I was inspired by its history and contemporary serving fusions when I chose to cook this dish, also known as Easter Good Friday’s treat, for my boyDesmondhusband for Easter Good Friday this year.
Easy Easter Bun Recipe Ingredients
- Active Dry Yeast – While rising the dough, it releases a yeasty scent and imparts a distinct flavor to the bread. Warm Water — The warmth, between 105 and 115 degrees Fahrenheit, contributes in the waking of the yeast. When milk is put into the dough during the kneading process, it imparts a delicious milky flavor to the finished buns. Unsalted Butter — We use unsalted butter to give your buns the proper amount of moisture
- It also has a rich flavor. Sugar – When coupled with yeast and warm water, sugar causes the yeast to ferment, resulting in the formation of yeasty froth, which doubles the size of the dough. SALT – Enhances the flavor of the buns
- The egg, by assisting in the rising process, contributes to the airy aspect of the dough. All-Purpose Flour — This is the most important component in shaping the buns and bread. In the oven, cooked out of the oven, combined in with the dough, raisins/currants provide an appealing sweet and tangy flavor that is hard to resist. Grated Orange – Use just the zesty portion of the orange and leave off the pith or white part of the orange in the dough, which will give your hot cross buns a tangy flavor and scent
- Spices — The cross buns are enhanced by the great combination of nutmeg and cinnamon.
Paste made from flour
- Gluten (flour) – thickens and serves as a basis for the paste that is subsequently used to create the crosses on the buns. Water – Adding it to the four helps to liquefy the ingredients and adds moisture to the mixture. Sugar – When mixed into the flour paste and used to draw crosses on the top of buns, sugar provides satisfaction to those with a sweet tooth.
Sugar Glaze is a type of glaze that is made from sugar.
- To make sugar dissolve more easily in warm milk, heat a little amount of milk. To soften the crust of the scorching hot crossed buns, sugar should be mixed with warm milk that has been prepared to a warm temperature before brushing over the buns.
You can substitute active dry yeast with any of the following:
- Instant yeast– 1 2/3 teaspoons (can be added directly to the flour
- No need to proof)
- A pinch of salt (optional)
- Fresh yeast must be proofed before use.
- 15 grams fresh yeast
- 1 block (0.6-ounce size) of fresh yeast
- A third block (2-ounce size) of fresh yeast
Dersmond, my son, is not a fan of the raisins and spices that are included in this dish. He had a habit of picking them out of a crowd. Similarly, if your taste preferences change, it is entirely up to you how much you wish to taste the spices and raisins in it before proceeding. You may substitute raisins/currants with any of the following:
- Dried Cranberries– They have a comparable sweetness to raisins and a flavor that is similar to raisins. In the event that you do not enjoy fruits in your bread, chocolate or white chocolate chips are the most suitable substitute. Nuts– If you want to add some crunch to your bread, nuts are the way to go. Fresh fruits, such as oranges, pear, apples, and mangoes, are some of my favorite additions.
As customs have evolved, a plethora of hot cross bun variations have gained popularity in recent years. You might want to give the following a shot:
- Baked Hot Cross Bun Muffins, which can be loaded with blueberries and oranges, or with the classic apple and cinnamon combination
- Hot Cross Bun Spice Biscuits– these biscuits are wonderful for snacking on at any time of the day or for afternoon tea
- Hot Cross Bun Pudding – bread cooked into a creamy custard is the next best thing to eating a hot cross bun in person. A slice of Hot Cross Bun Loaf, spread with your favorite jam and butter, and you’re all prepared for a delicious breakfast in bed
Storage and Making Ahead Instructions
Putting the dough together
- When you have a taste for cross buns, you don’t have to spend hours in the kitchen working up a sweat
- Instead, you may make a batch of dough and store it in the refrigerator for later use. When you have finished kneading the dough, all that is left to do is split it into pieces and roll them into equal-sized balls.
Keeping things cool and storing things
- Make your hot crossed buns on an oiled pan and cover them securely with aluminum foil. They’ll keep for a few days in the refrigerator. In addition, once they’ve been frozen, you may transfer them from the pan to a freezer bag if you so wish. It’s as simple as arranging the frozen dough balls in a greased skillet and covering it with aluminum foil to satisfy your hot crossed buns hunger when it strikes
- The dough should not come into contact with air. Leave it out at room temperature for a few hours to allow the dough to rise. After that, you only need to bake it according to the instructions above, using the timings and parameters that were previously specified.
If you don’t want to limit yourself to simply oozing buttery slices of sweet cross bun, that’s entirely OK. You may experiment with different types of toppings and sauces to satiate your needs for cross buns. It all comes down to personal preference; either you want to smother your buns with Nutella or you want to spread the entire jar on top of them. Spread your favorite jam on the buns before turning them upside down and serving them immediately after they’ve been taken out of the oven with a mug of creamy, frothy coffee.
You may also sprinkle powdered sugar on top of the crossed buns, which seems like a delicious treat for anyone with a sweet taste. You might also experiment with fondant, salted caramel, cream cheese, or chocolate sauces as other possibilities to try.
More Easy Baked Treats
In the event that you enjoy eating baked goods and are looking for additional simple baking recipes, I am confident that you will enjoy browsing through the scrumptious easy baking recipes that you can prepare by just following the instructions and directions that we have provided below:
- Honey Wheat Rolls, Irish Soda Bread, No-Knead Bread, Whole Wheat Bread, Cinnamon Raisin Bread, and many more are available.
How to Make Hot Cross Buns?
The Yeast Must Be Proved
- 2 or 3 tablespoons lukewarm water and yeast should be combined in a standing mixer or big mixing basin. Allow it to sit for around 5 minutes until it completely dissolves. Mix for approximately one minute. (See Photo 1 for an example.) Meanwhile, in a medium-sized microwave-safe mixing bowl, combine the milk, butter pieces, sugar, and salt
- Microwave for approximately a minute, or until the milk is hot. Stir until all of the ingredients are melted. (Photos 2 and 3)
- Stir in the egg to the butter mixture until it is barely combined
- If the mixture is too hot, let it cool to a warm temperature to avoid the eggs from curdling. (See Photo No. 3). Everything should be thrown into the yeast mixture. (See Photo 4).
Dough Kneading Instructions (Photos 5-6)
- The Dough is Kneaded (Photos 5-6)
- Prepare the Dough (Photos 5-6)
Form into little balls.
- It is now possible to divide the dough into 12 equal pieces and roll them out to form balls. Place the mixture in a greased 12-inch skillet, 9-by-13-inch baking pan, or baking sheet. (Photo 9)
It is now possible to split the dough into 12 equal pieces and roll them in your hands to form little balls. Place the mixture in an oiled 12-inch skillet, 9-by-13-inch baking pan, or baking sheet. (Photo 9;)
- At this time, the dough may be divided into 12 equal pieces and rolled into balls with your hands. Place in a greased 12-inch skillet, 9-by-13-inch baking pan, or baking sheet. (Photo 9)
Preparing the Glaze
- Make a mixture of milk and sugar and bake the buns, then set them aside to cool. When served warm, this dish is really delicious. After that, simply remove them from the oven and brush the glaze over them, and voila! Enjoy it with your loved ones now that it’s ready to be enjoyed.
Prep:30mins Cook:25mins Total:55mins English
- 1package 2 1/4 teaspoon active dry yeast
- 3 tablespoons warm water (105F-115F)
- 1 cup (230 grams, 240 mL) milk
- 4 ounce (114 gram) unsalted butter
- 1/3 cup (75 grams) sugar
- 1 teaspoon salt
- 1 large egg
- 3 3/4 cups (445 grams or more) all-purpose flour
- 3 1/4 cup (150 grams) raisins/currants
- 1 teaspoon orange juice
- 1 1/2 teaspoons (nutmeg, cinnamon, and allspice)1/2
- 1 cup (120 grams) or more of flour
- Half a cup plus 2 tablespoons water (adjust to a thick consistency)
- 2 teaspoons sugar
- 2 tablespoons lukewarm water and the yeast are combined in a standing mixer or big mixing basin. Allow it to sit for around 5 minutes until it completely dissolves. For approximately a minute, combine the ingredients. Meanwhile, in a medium-sized microwave-safe bowl, mix the milk, butter pieces, sugar, and salt and microwave for about a minute on high power. Stir until all of the ingredients are melted
- Whisk in the egg to the butter mixture until it is barely combined (if the mixture is too hot, let it cool to a warm temperature to avoid the eggs from curdling.) Everything should be thrown into the yeast mixture. Continue to mix by hand or at a moderately high speed with a dough hook until all of the ingredients are well mixed. After that, add 3 1/2 cups of flour, the spices, and the grated orange. Continue to knead the dough until it no longer sticks to the edges or bottom of the basin
- Increase the amount of flour used (if necessary) to achieve a soft dough. While working by hand, place the dough on a lightly floured surface and knead for about 6 minutes, then add the raisins and knead for another 2 minutes, or longer if you like airy buns, until the dough is smooth and elastic. Alternatively, you may use a regular mixer fitted with a dough hook to do the same task. Place the bun dough in a large oiled mixing bowl. Spread a clean towel over the top of the dough and let aside for 1 to 2 hours, or until the dough has doubled in size. After punching the dough down, it may be divided into 12 equal pieces, as shown in the picture. Form the mixture into balls. Fill a greased 12-inch skillet, 9×13 baking pan, or baking sheet half-full of the mixture.
- To produce the paste for the cross, combine the flour and sugar with water in a small bowl. Add the water one tablespoon at a time, until the paste is the consistency you want. Fill a piping bag halfway with paste. To make crosses on the buns, pipe a line along the middle of each row and then repeat in the opposite way. Allow it to rise for 15 to 20 minutes, or until it has doubled in size
- You may refrigerate it for up to 24 hours before baking. Preheat the oven to 350 degrees Fahrenheit. Bake for 20 to 25 minutes, or until the crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped. Remove the baking pan from the oven
- Brush the buns with the mixture of milk and sugar and set aside to cool. When served warm, this dish is really delicious.
Calories: 287 kilocalories (14 percent ) |96g of carbohydrates (32 percent ) The protein in this meal is 13 grams (26 percent ) |Fat content: 18g (28 percent ) |11g of saturated fat (69 percent ) |Cholesterol: 72 milligrams (24 percent ) | Sodium: 422 milligrams (18 percent ) |Potassium: 186 milligrams (5 percent ) 3 g of fiber (13 percent ) |Sugar (g): 17 g (19 percent ) |Vitamin A: 580 International Units (12 percent ) |Vitamin C: 1.3mg (2% of daily value)|Calcium: 75mg (8 percent ) |Iron:4.8 milligrams (27 percent ) Course:Breakfast Cuisine:English Baking, bread, and buns are some of the terms used.
Nutritional Values Recipe for Hot Cross Buns Amount Per Serving (in grams) Calories287Calories from Fat 162 percent of the Daily Value* Calories from Fat 18g28 percent of total fat Saturated fat accounts for 11g69 percent of total fat.
Cherry-Apricot Hot Cross Buns
287 kcal per serving (14 percent ) 96% of the calories come from carbohydrates (32 percent ) |Protein (g): 13g (26 percent ) The following is the fat content: 18g (28 percent ) Fat from saturated sources (11g) (69 percent ) The cholesterol level is 72 milligrams (24 percent ) (422 milligrams of sodium) (18 percent ) The amount of potassium in this product is 186 mg (5 percent ) The following is the amount of fiber: 3 g (13 percent ) – 17 g (of sugar) (19 percent ) The amount of vitamin A in the body is 580 international units (IU) (12 percent ) Nutritional Facts |Vitamin C: 1.3mg(2%)|Calcium: 75mg (8 percent ) The following is the iron content: 4.8mg |
(27 percent ) Course:Breakfast Cuisine:English Baking, bread, and buns are some of the keywords to remember.
Dietary Guidelines a recipe for hot cross buns serving size (in grams) The calories in this recipe are 287 and the calories from fat are 162 percent of the daily value*.
11.69% of calories come from saturated fat.
- 2 tbsp vegetable shortening
- 4 tbsp softened butter
- 1 14 cup warm milk
- 12 cup brown sugar
- 2 tbsp active dry yeast
- 1 tsp vanilla extract
- 1 tsp almond extract or mixed essence
- 2 eggs, beaten
- 1 tsp vanilla extract or mixed essence
- 1 tsp salt 2 1/2 cups dried apricots, finely chopped
- 2 1/2 cups dried cherries, chopped
- 14 cup apricot jam for glaze
- Oil for coating the basin and pan
- 3-4 tablespoons milk
- 14 teaspoons almond extract
- 1 cup powdered sugar You may also use store-bought frosting if you like.
- In a microwave-safe bowl, add the sugar and milk and heat until lukewarm, stirring occasionally. Allow the yeast to bloom for 8-10 minutes after adding it to the water. In a large mixing basin, combine the flour and salt. Combine the spices, lemon and orange zest, and salt in a mixing bowl. Combine the ingredients. Using your hands, mix the combined butter and shortening until crumbs
- Combine the milk/yeast combination with the flour mixture until it forms a sticky dough. Add vanilla to the beaten egg and pour the egg into the dough, mixing thoroughly until the egg is no longer visible. Mix in the dry fruits until well-combined. Place the sticky dough on a floured surface and, using the heel of your palm, knead the dough until it is smooth, pulling the edge of the dough into the center of the dough as you work. Place the dough in a large, lightly oiled basin and let it to rise until it has doubled in size, about 1 hour. After the dough has risen, cut it into pieces the size of lemons. Make the dough ball round by tucking it beneath itself, resulting in a smooth and spherical surface on the top
- Set aside for about 30 minutes to double in size in an oiled 9×13 baking dish
- Remove from oven and set aside to cool. Preheat the oven to 375 degrees for 15-20 minutes, or until the tops are golden brown. Heat the apricot jam in the microwave and spread it over the buns as soon as they come out of the oven. After the buns have been allowed to cool slightly, place the powdered sugar in a mixing bowl and gradually add milk, stirring constantly, until the appropriate consistency is attained. Finally, add the almond essence. Fill a zip-lock bag or pastry bag with the mixture and pipe the crosses onto the buns
- In a microwave-safe bowl, mix the sugar and milk and heat until lukewarm, about 1 1/2 minutes. Allow the yeast to bloom for 8-10 minutes after adding it to the mixture. In a large mixing basin, whisk together the flour and salt. Combine the spices, lemon and orange zest, and salt in a large mixing bowl. Combine all of the ingredients in a large mixing bowl until well combined. Combining until crumbly, add the softened butter and shortening. In a separate bowl, combine the milk and yeast mixture with the flour mixture until a sticky dough forms. Add vanilla to the beaten egg and pour the egg into the dough, mixing thoroughly until the egg can no longer be seen in the mixture. Mix in the dried fruits well. Make a sticky dough ball and place it on a floured surface. Using the heel of your palm, knead the dough until it becomes smooth by bringing one of the dough’s edges into the center of the ball. Place the dough in a large, lightly oiled basin and allow it to rise until it has doubled in size, about 1 1/2 hours. Remove dough from the oven once it has risen and cut it into pieces about the size of lemons. Make the dough ball round by tucking it beneath itself, resulting in a smooth and spherical surface on the top. Set aside for about 30 minutes to double in size in an oiled 9×13 baking dish
- Remove from oven and set aside again. Preheat the oven to 375 degrees for 15-20 minutes, or until the tops are lightly browned. Warm the apricot jam in the microwave, then brush it over the buns as soon as they come out of the oven. After the buns have been allowed to cool slightly, place the powdered sugar in a mixing bowl and gradually add milk, stirring constantly, until the desired consistency is reached. Then add the almond extract and mix thoroughly. Fill a zip-lock bag or a pastry bag with the mixture and pipe crosses onto the buns.
Guyanese Hot Cross Buns
- 3 cups unbleached all-purpose flour 1 level teaspoonsalt 2 tablespoons sugar 3 eggs 2 ounces margarine 3 tablespoons milk 1 level teaspoon spices 1 pound plain white flour 1 ounce yeast 2 tablespoons sugar 6 ounces preserved fruit 2 ounces margarine 3 eggs 4 tablespoons milk 1 level teaspoon spices
- 3 cups unbleached all-purpose flour 1 level teaspoonsalt 2 tablespoons sugar 3 eggs 2 ounces margarine 3 tablespoons milk 1 level teaspoon spices 1 pound plain white flour 1 ounce yeast 2 tablespoons sugar 6 ounces preserved fruit 2 ounces margarine
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Guyanese Coconut Buns
The original recipe yields a total of 24 servings. The ingredient list has been updated to match the number of servings stated.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) (175 degrees C). Advertisement
- In a large mixing basin, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. Then add the butter and blend it in with a pastry blender or a fork until the mixture is the consistency of fine crumbs. Separately, whisk together the eggs, milk, vanilla extract, and almond extract in a large mixing dish. Make a well in the center of the dry ingredients, and then pour in the wet ingredients until everything is combined. Mix in just enough to combine the coconut and the rest of the ingredients. Put them on cookie sheets that haven’t been greased by rounded tablespoons
- Bake for 20 minutes, or until the top is golden brown, in the preheated oven.
If the notion of using 1/2 pound of butter makes you shiver, you may substitute margarine for the butter in this recipe.
Per serving: 167 calories; 2 grams of protein; 17.3 grams of carbs; 10.2 grams of fat; 36.2 milligrams of cholesterol; 132.5 milligrams of sodium Nutrition in its entirety
Hot Cross buns
Cross buns are a delectable dessert that is traditionally prepared and consumed during the Easter season in Guyana. On Good Friday, hot cross buns are spicy sweet buns that are frequently prepared with fruit and marked with a cross on top. They are customarily consumed with a cup of tea.
- A half cup dried currants and half cup raisins plus 1 cup boiling hot water
- 3/4 cup very warm milk divided into 1/2 cup and 1/4 cup (I used whole milk, but almond milk is fine)
- 1/2 cup white sugar plus 1/2 tsp sugar
- 1/4 cup (or 4 Tbsp) unsalted butter, softened
- 1/2 tsp salt
- 1 envelope active dry yeast about 3/4 Tbsp or 2 1/4 tsp
- 2 large eggs well beaten
- A half cup dried currant 1/4 teaspoon crushed cinnamon
- 1/8 teaspoon ground nutmeg with a huge sprinkle of salt
- 1/4 teaspoon ground allspice
- 1/2 teaspoon pure vanilla essence
- 3 1/2 cups unsifted all-purpose flour To brush the tops of the buns with eggwash
- 1 big egg yolk
- 2 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon butter 3/4 cup powdered sugar combined with 2 1/2 teaspoons milk for the icing
- In a small mixing dish, combine the yeast and warm milk. Using a mixer on medium speed, beat together the vanilla and eggs until creamy. In a separate large mixing bowl, whisk together the butter, sugar, salt, spices, yeast mixture, and 3 cups flour until well combined. Then, using just enough of the remaining flour to create a soft dough (dough will be sticky), fold in the currants and raisins. Turn the dough out onto a floured surface and knead for 6-8 minutes, or until it is smooth and elastic. Place the mixture in an oiled mixing bowl, rotating once to lubricate the surface. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour. Dough should be punched down. Turn out onto a lightly floured surface and divide into 30 balls using your hands. Place 2 inches apart on baking pans that have been buttered. Location a clean kitchen towel over the dough and let it rest in a warm place until doubled in size, 30-45 minutes. Preheat the oven to 375 degrees. To make a cross on the top of each bun, use a sharp knife to cut it. Using a small mixing bowl, whisk together 1 teaspoon sugar and 1 beaten whole egg (whitesyrup) for the topping
- Brush on to the tops of the muffins. Bake for 15-20 minutes, or until the top is lightly browned. Remove from pans to wire racks to cool somewhat
- For the frosting, in a small mixing bowl, combine confectioners’ sugar and enough milk to reach desired consistency
- Set aside to cool completely. On the top of each bun, pipe a cross with a pastry bag. Serve when still heated.
Observations: Make sure that the milk temperature for the yeast is warm rather than hot, since this will kill the yeast.
Hot Cross Buns
Observations: Make sure that the milk temperature for the yeast is warm, not hot, since this may cause the yeast to perish.
Video: How to Make Hot Cross Buns
Traditional hot cross buns are an ancient English tradition that dates back to the Saxons, who adorned buns with a cross in honor of the goddess Eostre, the goddess of light, whose festival day was subsequently designated as Easter. The idea for this recipe was sparked by a childhood rhyme, and Garrett McCord and I worked together over a period of many weeks to develop the greatest hot cross bun recipe we could come up with. It was astonishing how poorly our initial tries turned out—they were dry, hard, and harsh.
Elise Bauer is a woman who works in the fashion industry.
The Trick to the Best Hot Cross Buns?
Instead, the secret was to limit the quantity of sugar and fat in the dough. My experience has been that adding sugar or fat to baked goods makes them more moist; however, when it comes to yeast doughs, both sugar and fat can have the opposite effect, resulting in bread that is tough. So long as you keep the sugar and fat to a minimum, as we have done in this recipe, the buns will be tender and delicious.
What Do Hot Cross Buns Taste Like?
They are gently sweet, and they are made with ground spices, grated orange zest, and currants, among other ingredients. Warm and spiced with a hint of citrus, they have a distinct flavor. The sugar crosses that have been piped on top add yet another sweet touch.
Making the Cross on Top of Hot Cross Buns
There are three different ways to form the cross on the top of the buns:
- After the buns have been baked, pipe frosting onto them. You may use royal icing or a mixture of powdered sugar and milk to decorate your cake. Making a paste of flour and water, or preparing a short pastry dough with flour and butter, and piping it on the tops of the buns before baking them are options. Before putting the buns in the oven, carve a cross into the tops of them with a sharp knife, making it pretty deep. Despite baking a little flatter, the buns will retain the cross-like shape after they are finished baking. There is no need for frosting or piping.
In this recipe, we will pipe crosses on the buns after they have been baked, using an icing made from powdered sugar and milk.
Make-Ahead Hot Cross Buns
The best way to enjoy these hot cross buns is to eat them right out of the oven. However, you may prepare the buns ahead of time and let them rise in the refrigerator overnight before baking them the next day, if you like. Alternatively, you can prepare the dough through the first rise, refrigerate the dough overnight, and then form and bake the buns the following morning. These buns keep nicely in the freezer. Allow the buns to cool completely after baking them, but do not pipe the cross on top of them until they are completely cool.
Wrap the buns in plastic wrap, followed by aluminum foil, and place them in the freezer for up to a month. Allow to thaw on the counter overnight. To remove any chill, place the dish in a warm oven or microwave. Allow to cool completely before piping the crosses on top before serving.
Looking for More Easter Treats?
- Carrot Cake, Hummingbird Cake, Parker House Rolls, Lemon Meringue Pie, and Coconut Macaroons are some of the desserts available.
For those of you who are short on time and are unable to get the eggs to room temperature, simply place them in a bowl of warm water for a few minutes to remove any cold before using. To make this recipe, you can use any combination of ground spices (such as ground cinnamon and mace), but make sure that the total amount of ground spices used is at least 2 teaspoons.
- A (1/4-ounce) box of active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm milk
- 1/4 cup + 1 teaspoon sugar
- 3 tablespoons butter 1/4 to 3 1/2 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 3/4 cup currants (can substitute half of the currants with chopped candied citrus peel)
- 2 teaspoons grated orange zest
- 1/4 teaspoon salt
1 (1/4-ounce) box active dry yeast (about 2 1/4 teaspoons); 3/4 cup warm milk; 1/4 cup + 1 teaspoon sugar; 3 tablespoons oil 1/4 to 3 1/2 cupsall-purpose flour; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1 teaspoon salt; 4 tablespoonsunsalted butter, softened; 2 large eggs, room temperature; 3/4 cup currants (can substitute half of the currants with chopped candied citrus peel); 2 teaspoonsgrated orange zest; 1/4 teaspoon salt In order to make the icing
- Proof the yeast before using it. 1/4 cup of the warmed milk and one teaspoon of sugar are combined in a mixing dish to form a paste. Sprinkle the yeast over the milk and allow it to sit for 5-10 minutes, or until it begins to bubble. Elise Bauer prepares the dry ingredients by whisking them together. 3 cups of the flour (reserving the remaining flour for a subsequent stage) the salt, spices, and 1/4 cup of sugar are briskly whisked together in a large mixing basin or the mixing bowl of an electric mixer. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is in charge of the dough. Make a well in the flour and pour in the frothy yeast, softened butter, eggs, and the remaining milk. Stir until everything is thoroughly combined. Mix the ingredients together with a wooden spoon or the paddle attachment of your mixer until they are thoroughly combined. The texture of the mixture should be shaggy and sticky. Combine the currants, candied peel, and orange zest in a large mixing bowl. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Elise Bauer: Knead the dough, adding extra flour if necessary, until smooth and elastic. Switch to the dough hook attachment on a stand mixer and begin kneading on low speed if you are using a stand mixer. (If you don’t have a mixer, you may knead the dough by hand.) Sprinkle in extra flour, a tablespoon at a time, kneading after each addition, until the flour is still somewhat sticky but is no longer entirely adhering to your fingers when you work with it, about 10 minutes total. Overall, the kneading time should be around 7 minutes in a mixer or 10 minutes by hand. Allow for a two-hour resting period for the size to double (first rise) Using the bowl, form a ball of dough and wrap it tightly in plastic wrap. Allow the dough to rise for 2 hours at room temperature (or in a warm area) until it has more than doubled in size, covered. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is in charge of shaping the buns. Softly press down on the dough to allow it to be gently compressed. Roll the dough ball into a log form and cut it into two half using a sharp knife. Place one half of the dough back in the bowl while you work on the other half of the dough. Take the half of the dough that you are currently working with and divide it into eight equal pieces. Take the separate pieces and flatten them into mounds on a prepared baking sheet, spacing them 1 1/2 inches away from one another. Cover with plastic wrap and then divide the remaining dough into 8 equal pieces and arrange them in mounds on a baking sheet, covering with plastic wrap once more. Repeat with the remaining dough. Elise Bauer
- Set aside for 30-40 minutes (second rise) Continue to let the dough mounds to rise at room temperature (or in a warm area) until they have doubled in size, about 30-40 minutes more. Bake at 400 degrees for 15 minutes, brushing with egg wash. Elise Bauer Prepare egg wash by whisking together one egg and one tablespoon of milk in a small mixing bowl until smooth. The tops of the buns can be scored with a knife to create a cross design if you so want. When cutting the design, you’ll want to make pretty deep cuts so that the pattern is visible when they’re finished. Brush the egg wash over the dough mounds with a pasty brush to seal in the moisture. When they are cooked, the egg wash will give them a gleaming aspect. Elise Bauer’s recipe: bake and let cool Place the buns on the center rack of a preheated 400°F oven and bake for 10-12 minutes, or until they are lightly browned. Remove the buns from the oven and allow them to rest on the pan for a few minutes before transferring them to a wire rack to cool completely.Elise Bauer Elise Bauer’s recipe calls for making and piping icing in a cross design on buns. Wait until the buns have cooled completely before painting a cross on the top of them (or the frosting will run). In a separate bowl, whisk together the milk and powdered sugar. Continue to add powdered sugar until the mixture has a thick consistency. Place in a sandwich bag made of plastic. Snip a little bit off the corner of the bag and use it to pipe two lines of frosting across each bun to form a cross pattern on the top of each bun. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry.
|Nutrition Facts(per serving)
The yeast must be proofed. 1/4 cup of the warmed milk and one teaspoon of sugar should be combined in a mixing dish before serving. Remove from heat and let aside for 5-10 minutes, or until the yeast has foamed (see note). Whisk the dry ingredients together with Elise Bauer’s assistance. Combine 3 cups of the flour (reserving more flour for a subsequent stage), the salt, spices, and 1/4 cup of sugar in a large basin or the mixing bowl of an electric mixer on high speed until well combined. Elise Bauer is a young woman who has a passion for fashion and beauty.
- To make a well in the flour, pour in the frothy yeast, softened butter and eggs, as well as the remaining milk, and stir until everything is well-combined.
- Shaggy and sticky is the best description for the combo.
- Elise Bauer is a young woman who has a passion for fashion and beauty.
- Knead the dough, adding extra flour if necessary.
- In the absence of a mixer, knead with your hands.
- Kneading time should be around 7 minutes in a mixer, or 10 minutes by hand.
- Allow the dough to rise for 2 hours at room temperature (or in a warm location) until it has doubled in size.
The buns are made by Elise Bauer.
Fold in half and cut in half again to make a log form out of the dough.
Remove half of the dough from the mixer and divide it into eight equal pieces.
Again, wrap the dough in plastic wrap and proceed to divide the remaining dough into 8 equal pieces, which should be placed in mounds on a baking sheet and wrapped in plastic again.
Bake at 400°F for 15 minutes, brushing with egg wash.
The tops of the buns can be scored with a knife to create a cross design if you so want.
The egg wash should be applied to the dough mounds with a pastry brush.
Baker Elise Bauer’s recipe for baking and cooling Preheat the oven to 400°F and bake the buns for 10-12 minutes, or until they are gently browned on the bottoms.
Make sure that the buns have completely cooled before you paint a cross on top of them (or the frosting will run).
Maintain a thick consistency by adding powdered sugar in little amounts at a time.
Snip a little bit off the corner of the bag and use it to pipe two lines of frosting across each bun to form a cross pattern on top of the buns. Elise Bauer is a young woman who has a passion for fashion and beauty. Elise Bauer is a young woman who lives in the United States.
|Amount per serving
|% Daily Value*
|Saturated Fat 2g
|Dietary Fiber 2g
|Total Sugars 12g
|Vitamin C 1mg
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The yeast must be proofed before use. 1/4 cup of the warmed milk and one teaspoon of sugar are combined in a mixing basin. Sprinkle the yeast over the milk and allow it to rest for 5-10 minutes, or until it begins to bubble up. Elise Bauer prepares the dry ingredients by whisking them. Combine 3 cups of the flour (reserving more flour for a subsequent step), the salt, spices, and 1/4 cup of sugar in a large basin or the mixing bowl of an electric mixer on high speed until thoroughly combined.
Elise Bauer is responsible for making the dough.
Stir until everything is thoroughly combined.
The finished product should be shaggy and sticky.
Elise Bauer is a young woman who has a lot of potential.
Elise Bauer: Knead the dough, adding extra flour if necessary, until it is smooth.
(If you don’t have a mixer, you can knead with your hands.) Slowly sprinkle in extra flour, a tablespoon at a time, kneading to integrate after each addition, until the flour is still somewhat sticky but is no longer entirely adhering to your fingertips when you work with it.
Allow for a two-hour waiting period for the size to double (first rise) Using plastic wrap, form a ball of dough in the bowl.
Elise Bauer is a young woman who has a lot of potential.
Gently press down on the dough to allow it to become more compact.
Place one half of the dough back into the bowl while you work on the other half of the dough.
Take the separate pieces and flatten them into mounds on a prepared baking sheet, spacing them 1 1/2 inches away from each other.
Elise Bauer; allow to rest for 30-40 minutes (second rise) Allow the dough mounds to rest at room temperature (or in a warm spot) for 30-40 minutes, or until they have doubled in size.
Elise Bauer Prepare egg wash by whisking together one egg and one tablespoon of milk in a small bowl until smooth.
You’ll want to make very deep cuts in order for the pattern to be seen after they’re finished.
When they are cooked, the egg wash will give them a lustrous look.
Remove the buns from the oven and let them to rest for a few minutes on the pan before transferring them to a wire rack to cool completely.Elise Bauer Elise Bauer’s recipe calls for making and piping icing in a cross design onto buns.
Combine the milk and powdered sugar in a mixing bowl.
Place in a plastic sandwich bag to keep it fresh. Remove a little bit of frosting from the corner of the bag and pipe two lines of icing across each bun to form a cross. Elise Bauer is a young woman who has a lot of potential. Elise Bauer is a young woman who lives in New York City.