-
-
My review
Easter Hot Cross Buns
0
Violet
"This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 52 m servings 186Original recipe yields 16 servings (16 buns)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
- Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
- Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
- Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
- Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
- Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.
You might also like
Footnotes
- Cook's Note:
- This is my method for forming 16 equal pieces of dough: Cut dough in half. Work with one half at a time. Hand roll into a log; cut in half again. Roll each piece again; cut in half again; repeat once more; you will have 8 pieces. Repeat the process with the other half of the dough for a total of 16 pieces.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 67 Ratings
-
-
-
-
-
Most helpful positive review
4/21/2014
My British houseguest says these are exactly like his mum's, and my 11-year-old devoured them, so I guess that's four thumbs up!
Most helpful critical review
2/12/2017
Wad disappointed,would use twice as many spices
Most helpful
Most positive
Least positive
Newest
4/21/2014
My British houseguest says these are exactly like his mum's, and my 11-year-old devoured them, so I guess that's four thumbs up!
4/19/2019
My husband who loves hot cross buns devoured two at once. Love the flavour. Used bread maker for dough
3/29/2016
I've been looking for years for a really good hot cross bun recipe for my husband for Good Friday and this is it! I used my heavy mixer with dough hook for the kneading so it was easy to make an...
3/15/2016
I just made these and the dough didn't rise much at all. I used the same yeast I've made bread with several times in the past month. It worked fine then. Any suggestions?