April 24, 2011

Hot Cross Buns

Happy Easter! Christ is risen!


Hot cross buns are a tradition for Easter. The cross on each bun is said to represent the cross on which Jesus was crucified. My mom has always made them each year for us and I had to continue the tradition. She made some this year, too, and we swapped a few for a taste comparison. The only real flavor difference was that mine had orange zest in the buns and she used orange juice in her glaze. Both were delicious and the perfect Easter breakfast!

Hot Cross Buns
Adapted from Sunset Magazine
Makes 16 buns

3/4 c almond milk, warmed
1/3 c sugar
2 1/4 tsp active dry yeast
1/4 c butter, melted
1 egg
1 T flax + 2 T water, combined
3/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
zest of 1 medium-sized orange
2 c unbleached all-purpose flour
2 c white whole wheat flour
1/2 c golden raisins

Glaze:
1 c powdered sugar
2 T almond milk
1/4 tsp cinnamon

Heat milk to about 100*F; add sugar and yeast. Let stand about 5 minutes or until bubbly.


Combine melted butter, egg, flax + water, salt, nutmeg, cinnamon, & orange zest in the bowl of a stand mixer. 


Add yeast mixture and use dough hook to mix. 


Slowly add flours, mixing carefully. Beat with dough hook on medium speed for about 5 minutes, adding a dusting of flour to the sides of the bowl as needed. The dough should come together into a smooth ball around the dough hook.


Turn dough onto a lightly floured counter 


Knead in raisins. 


Separate dough into 16 small balls and arrange evenly in a 9"x9" greased pan. 


Let rise in a warm place for 2 hours or until doubled in size. The buns should rise enough to fill the pan.


Preheat oven to 350*F. Bake for 15 minutes or until the tops are golden brown. Let cool in pan 10-15 minutes and then turn out and cool on a wire rack.


Prepare glaze by mixing together all ingredients. 


Once buns are completely cool, cross the tops with glaze. Store in a sealed container. 


Or eat immediately! 

2 comments:

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  2. Very nice hot cross bun recipe, a bit different than the one I currently use, look forward to trying your version, thanks.

    ReplyDelete

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