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Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
Bread Machine: Place all dough ingredients except raisins and fruit in bread machine. Set on dough only cycle. Add the raisins and candied fruit at the signal for adding extra ingredients. Remove dough from bread machine at end of dough cycle. Place in a bowl, cover with a cloth and let it rest for 10 minutes.
Without A Bread Machine
Combine yeast, 1 cup flour, sugar, salt and other spices. Separately, combine milk and water; heat to Combine dry ingredients mixture, liquid ingredients, and butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add egg; beat 1 more minute. Stir in raisins, fruit, and enough remaining flour to make a firm dough. Knead dough on a floured surface for about 5 to 7 minutes or until smooth and elastic, using additional flour if necessary. Place in lightly greased bowl; turn over to grease the other side. Cover and let rise. After 15 minutes, check dough to see if it has risen sufficiently and is ready to be shaped. Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is "ripe" and ready.
Divide dough into 12 pieces. Shape pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake at 375 degrees F for 15 to 18 minutes, or until light brown on top. Remove from oven. Place baking sheet on a wire rack to cool. Prepare the glaze and spread over warm buns. Let buns cool completely on baking sheet. Fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun or simply spoon and spread icing on each one in the shape of a cross.
Shall be trying those potato buns soonest, in the meantime here's my recipe for the English version of the buns ~ the cross on the top is made of pastry strips, not icing ~
Hot Cross Buns
Preparation time 1-2 hours
Cooking time 10 to 30 mins
Oven Temperature 200C/400F/Gas 6
450g/1lb plain flour
1 tsp salt
½ tsp ground cinnamon
1½ tsp mixed spice
50g/2oz mixed peel, chopped
7g sachet or 1½ tsp fast-action dried yeast
100ml/3½fl oz warm water
100ml 3½fl oz warm milk
1 egg, beaten
For the cross:
100g/4oz readymade pastry (shortcrust)
OR 100g/4oz plain flour mixed with 3 tbsp water to make a dough
1 egg, beaten
2 tbsp freshly squeezed orange juice (strained through a sieve)
2 tbsp granulated sugar
1. Sift the flour, salt, cinnamon and mixed spice into a large bowl and rub in the butter. (If using an electric mixer with a dough hook, sift above into mixer bowl.)
2. Stir in the currants, mixed peel and yeast. Make a well in the centre and pour in the water, milk and beaten egg. Mix together to form a sticky dough, then knead on a floured surface for 8-10 minutes (or for 5 minutes in the electric mixer on low speed) until it is smooth and elastic.
3. Place the dough in a clean large bowl, greased lightly with oil, cover with a slightly damp tea towel and leave to rise in a warm place for about 1 hour, or until doubled in volume.
4. Knock back the dough by pressing the air out of it, and knead for a couple of minutes. Divide into 12 equal-sized pieces and shape into round buns. Place on to one or two large greased baking sheets, leaving enough space between each bun for rising. Cover with the tea towel and leave to rise again until doubled in size, which will take about 30-45 minutes.
5. Preheat the oven to 200C/400F/Gas 6.
6. Whilst the buns are rising, roll out the pastry or flour dough thinly and cut out 24 strips, approx. ¼in x 3in for the decoration.
7. Brush the risen buns with the beaten egg and lay 2 strips of the pastry/dough on to each bun to form a cross in the middle. Brush with the egg and place in the oven. Cook for 15-18 minutes until golden.
8. Whilst the buns are cooking, place the orange juice and sugar in a small saucepan and gently heat until the sugar has dissolved.
9. Brush with the glaze as soon as the buns are out of the oven. These are best eaten straight away or can be left to cool and served toasted, dripping with butter!!
Oh ! what memories this evokes ! My father used to give the store clerks good natured trouble about
" false advertising" because these buns were not "hot" but cold !
Dissolve 2 pkgs. instant yeast in 2 cup warm water. Stir in 3 cup flour. Add 1 egg, 1/2 cup sugar, 2 tsp. salt and 1/4 cup shortening. Beat until smooth. Add 3 cup more flour. Let rest, covered, 20 minutes. Knead and shape into buns. Makes about 3 dozen. Using 1/4 cup thawed orange juice, dip sugar cubes in juice until they turn yellow, but don't let them dissolve. Push a sugar cube into the top of each bun. Cover with plastic wrap and put in refrigerator to rise. These may be baked in 3 hours at 375 degrees for 25 minutes, or they may be left in the refrigerator for 24 hours. Spread with glaze over top when taken from the oven. For glaze:
Boil 3/4 cup sugar, 1/2 cup sour cream, 2 Tbsp. orange juice about 3 minutes, stirring constantly. Spread over orange buns.
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Can anybody help me with a good old fashioned recipe for Hot Cross Buns. The ones with plenty of spice and fruit like we used to get.
By Lorimay from Perth, Western Australia
1 cup milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
1 teaspoon cinnamon
1/2 teaspoons nutmeg
5 cups flour
1 1/3 cups currants or raisins
1 egg white
1 1/3 cups confectioner's sugar
1 1/2 teaspoons finely chopped lemon zest
1/2 teaspoons lemon extract
1- 2 tablespoons milk
Instructions: In a small saucepan, heat milk to very warm, but not hot (110 degrees if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.
Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400°.
When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350°, then Bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.
Does anyone have a recipe for hot cross buns that I can make for a diabetic? All recipes I found use sugars and I would really like to surprise a friend who was recently diagnosed. Hot cross buns are her favorite, so I need a revised recipe. Thanks.
By Dot from RI
I to am careful about sugar. I have made yeast rolls using splenda and half white whole wheat flour and half white flour, but the best thing to do is go to a diabetic site so you can get the carb count. It is not just sugar but also carbs that count, Some people use almond flour to lower carb count too. Just remember it is the love that you put in it that counts.