Hot cross buns
Hot cross buns

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, hot cross buns. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Hot cross buns is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Hot cross buns is something that I have loved my entire life. They’re fine and they look wonderful.

Baking hot cross buns can't be too hard, can it? Give them to your daughters, Give them to your sons One a penny, two a penny Hot cross buns! What Do Hot Cross Buns Taste Like? My hot cross buns are a cross (get it?) between a dinner roll and cinnamon roll.

To get started with this recipe, we must prepare a few ingredients. You can cook hot cross buns using 24 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Hot cross buns:
  1. Make ready For the ferment:
  2. Prepare sugar
  3. Get fresh or 1 ½ tsp fast action yeast
  4. Take warm milk
  5. Take wholemeal flour
  6. Take For the dough:
  7. Make ready strong white flour
  8. Get mixed spice
  9. Take cinnamon
  10. Take butter, softened
  11. Take sugar
  12. Get medium egg (50g)
  13. Make ready salt
  14. Take sultanas
  15. Take raisins
  16. Take white rum (or fruit juice, or water)
  17. Make ready For the crossing mix:
  18. Take plain flour
  19. Take baking powder
  20. Prepare vegetable oil
  21. Get water
  22. Get For the glaze:
  23. Make ready honey
  24. Prepare double cream

These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled with currants, citron, and orange zest. The Tradition Of Hot Cross Buns. Traditionally eaten on Good Friday to mark the end of Lent, these plushy and slightly spiced breads studded with currants inside and drizzled with icing on top hold deep. Reviews for: Photos of Hot Cross Buns I.

Instructions to make Hot cross buns:
  1. Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
  2. Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
  3. Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
  4. Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
  5. Leave the dough to prove in a warm place until doubled in size – at least an hour.
  6. Turn it out onto lightly floured surface, trying not to de-gas it too much.
  7. Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
  8. Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
  9. Preheat the oven to 180C/350F/gas 4.
  10. Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
  11. Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
  12. Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
  13. Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.

Traditionally eaten on Good Friday to mark the end of Lent, these plushy and slightly spiced breads studded with currants inside and drizzled with icing on top hold deep. Reviews for: Photos of Hot Cross Buns I. Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy Keywords: Air fryer dessert recipes, Easy Hot Cross Buns, Healthy Hot Cross Buns, Hot Cross. Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday.

So that’s going to wrap it up for this special food hot cross buns recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!