Hot Cross Buns

Hot Cross Buns


There is not much for me to say about hot cross buns other than they are awesomely delicious. Actually to be quite honest with you, I didn’t have a hot buns, at least not that I know of, before I came to USA. 
I was raised with different type of breads on Easter… Something like this one here
I make these buns few times a year because they are delicious and my kids like them, especially for breakfast, and they also make an amazing after school snack. It’s like preheat and eat the next morning with a cup of milk or tea. 
On the other note, these are not traditionally made. If you follow my blog, you already know that I am not “traditional” person per se, so with that being said, I added chocolate chips along with nuts, and a bit of raisins. 
Also, I like scoring a bread, by making a cross cut on top and then filling it with thick sugary sweet paste. 
An interesting article that I read a couple of hours ago that I have to share with y’all “Good Friday Special: Hot Cross Buns – Myths, History and Making

Hot Cross Buns


Hot Cross Buns

Ingredients:

  • 3 1/2 cups (450g) Bread flour (or all purpose flour)
  • 1 tablespoon fast-active dry yeast (2 pk/14g)
  • 1/3 cup (75g) Caster sugar
  • 1 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup (150g) Chocolate chips
  • 1/4 cup Raisins
  • 1/2 cup Chopped nuts (mixed nuts or walnuts etc.)
  • 2 eggs, beaten
  • 1/4 cup Butter, unsalted and melted (1/2 stick/57g)
  • 1 1/3 cups (300ml) Milk, warm 

To decorate:

  • 2 tablespoons flour
  • 2 tablespoons granulated sugar
  • 3-4 tablespoons water 

Glaze options:

  • Apricot/Peach jam
  • Honey
  • Butter 
Hot Cross Buns

Directions:

  1. Put the flour, yeast, caster sugar, salt and cinnamon in a bowl and mix. Add Chocolate chips, raisins and chopped walnuts (mixed nuts). Mix well, then make a well in the center and pour in the eggs, milk and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add a bit of warm water or milk, or extra flour if it’s wet.
  2. Knead the dough on a lightly floured surface for 10 mins or until it becomes smooth, elastic or stretchy. Transfer the dough to a clean, lightly greased/buttered bowl and cover loosely with a clean kitchen towel. Leave the dough to rise in a warm place until roughly doubled in size – this will take about 1 hour. 
  3. Roll each portion into a smooth round dough ball and place on a greased baking sheet or on a parchment paper/mat, leaving some room between each bun for it to rise. Score the dough by making a deeper cross on top of the each bun. Cover with a kitchen towel again and leave in a warm place to rise again for about 20 minutes. 
  4. Heat oven to 400F/200C. Bake for 25 mins until they are light brown. Brush them with jam if you want them to be nice and shiny (Honey or Butter works fine too). TIP* Gently heat the jam in the microwave, and brush over the buns using a pastry brush.

NOTE**

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).
You can omit the chocolate and use only dry fruits. 
Now for those that CAN’T eats eggs, here is a link to a very informative 
VIDEO about Eggless baking. 






Very Happy Sunday to you all!


Your friend,

Sandra 



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