Hot Cross Buns
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5.0
3 reviews
Excellent
Hot Cross Buns
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Spiced, fruit-studded Hot Cross Buns are a delicious Easter treat and have quite a bit of folklore associated with them.Yield: 8 (3 oz) hot cross buns
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Ingredients
For the Buns
- ¾ c milk, warmed to 80-90F
- 1 ¼ tsp active dry yeast
- 2 Tbsp + 1 tsp sugar, divided
- 1 ½ c unbleached all-purpose flour, divided
- 1 c white whole wheat flour*
- 1 orange, zested (roughly 1 Tbsp fresh zest)
- 1 tsp salt
- ½ tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- ¼ c golden raisins
- ¼ c raisins
- 2 Tbsp salted butter, melted and cooled
- 1 egg, slightly beaten
For the Topping
- 1 egg white
- 1 Tbsp milk
- 2 Tbsp unbleached all-purpose flour
- 1 Tbsp sugar
Instructions
- In a small bowl, mix together warm milk, yeast and 1 tsp sugar. Let stand until foamy, 5 min.
- While your yeast is foaming, in a large bowl mix 1 c all purpose flour, 1 c white wheat flour, 2 Tbsp sugar together with the orange zest, salt, cinnamon, allspice, nutmeg, golden raisins, and raisins.
- Stir the yeast mixture and add it to the dry ingredients, along with the melted butter and egg. Mix well, until a sticky dough forms.
- Add as much of the remaining ½ cup of all purpose flour as needed to bring the dough together into a soft dough. Then, turn the dough out onto a floured counter top and knead for 5-8 minutes until a soft and smooth dough forms, adding flour as necessary to keep the dough from sticking to the counter or your hands.
- Place the dough in a greased bowl and cover with a damp tea towel. Let rise in a warm, draft-free place for 1 hour.
- After the dough has risen, turn it out onto a lightly floured surface and knead it a couple of times. Divide the dough into 8 roughly even pieces, and roll each into a ball. Place the rolls onto a greased baking sheet.
- Using a serrated knife, lightly cut a cross into the tops of each of the buns, barely breaking the surface of the dough. Cover the buns and let them rise for 20 minutes.
- Preheat your oven to 400F.
- Once the rolls have proofed, mix together the egg white and 1 Tbsp milk in a small bowl. Gently, bush the rolls with the egg white mixture.
- In another small bowl, mix 2 Tbsp flour and 1 Tbsp sugar together with just enough water to form a thick, but spreadable paste (roughly 1 Tbsp of water). Using a spoon, toothpick, or piping bag. Use the paste to fill the cross you traced in the dough before it had risen.
- Place the rolls into the oven and bake for 12-15 minutes, until puffy and golden.
- Let the rolls cool on a wire rack for 5 minutes before enjoying warm. (These rolls can be stored in an air-tight container on the counter for up to 4 days.)
Notes
- *All purpose flour can be used for the white whole wheat. Keep in mind that you may need a little extra flour to get your dough to come together if using all purpose.
Nutrition Information
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Serving
1bun
Calories
226kcal
(11%)
Carbohydrates
43.3g
(14%)
Protein
7g
(14%)
Fat
3.8g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
194mg
(8%)
Fiber
2.9g
(12%)
Sugar
12.2g
(24%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 226kcal | 11% |
| Carbohydrates | 43.3g | 14% |
| Protein | 7g | 14% |
| Fat | 3.8g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 194mg | 8% |
| Fiber | 2.9g | 12% |
| Sugar | 12.2g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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