It 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 did not have hot buns.
At least not that I know of before I came to the USA. In addition, I am raised with a different type of bread on Easter. Something like this one here.
I make these hot cross buns a 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.
On the other note, these are not traditionally made. Furthermore, if you follow my blog, you already know that I am not “traditional” person per se. With that being said, I added chocolate chips along with nuts, and raisins.
Also, I like scoring a bread, by making a cross cut on top. Then, fill it with a thick sugary sweet paste.
An interesting article that I read a couple of hours ago that I have to share with you guys: “Good Friday Special: Hot Cross Buns – Myths, History, and Making“
Hot Cross Buns
- 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
- 2 tablespoons flour
- 2 tablespoons granulated sugar
- 3-4 tablespoons water
- Glaze options:
- Apricot/Peach jam
- 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.
- 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.
- 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 each bun. Cover with a kitchen towel again and leave in a warm place to rise again for about 20 minutes.
- 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.
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.