This makes the hot cross buns shiny and sweet.įor more step by step photos, view the web story for Traditional Hot Cross Buns.
The crosses would be piped on after baking and the buns have cooled.Ī sweet glaze of warm milk and melted sugar gets brushed on top of the buns after being baked. You can also opt for a royal icing cross if you want a bit more sweetness. The crosses get piped on before they are baked. You can use a piping bag or use a sandwich bag and snip off a corner.
I make the crosses on top of these rolls with a flour/water mixture. Allow the rolls to double in size, then apply the crosses, and bake. Place the rolls onto parchment lined baking sheets and cover with kitchen towels. Make sure the rolls are smooth on top and sealed on the bottom. I like to weigh the dough to make sure all the rolls are the same size, but you could also just eyeball it. After it has doubled, divide the dough into 12 rolls.
Let the dough rise until it is doubled in size. Place the dough into a greased bowl and cover it with plastic wrap. Knead that together, add the salt, and then add in more flour, a bit at a time, until the dough comes together and is not very sticky to the touch. Let that mixture sit for a few minutes to make sure the yeast is active.Īdd in butter, eggs and all the spices. Start by stirring the yeast, sugar and milk together. I used my dinner roll recipe as a starting point for these traditional hot cross buns, and doubled it as I wanted 12 larger rolls.
Thompson raisins and sultana raisins - you could use just one kind or raisins, both, or even add in currants or citrus. Unsalted butter - if you only have salted butter, use that and omit the added salt. Milk - I prefer whole milk in this recipe, but 2% would work too. The rising times will vary depending on type. Yeast - I use active dry yeast, but use whichever kind you are used to. They are decorated with a white cross piped on top, which represents the crucifix, and a sweet glaze. They are filled with spices and dried fruit, such as raisins, currants or citrus. Hot cross buns are a traditional yeasted sweet bun that is served around Easter. If you are looking for more Easter recipes, try my Italian Easter Bread or Easter Bunny Coconut Tails! 🐣What are hot cross buns? These traditional hot cross buns are so soft, flaky, sweet and just melt in your mouth! They are perfect with a cup of tea or coffee, and if you have leftovers, you can make an amazing bread pudding out of them! A wonderful treat for Easter! Jump straight to the recipe! Leave them out if you like, or add currants. This time I used bread flour and they turned out so much better.These traditional hot cross buns are delicately spiced and have a variety of raisins in them. For the first bake I used all-purpose flour and although they looked Easter-licious, something wasn’t quite right. This is the second batch I’ve made in the past month. In fact, as I’m writing this I can see four of them in front of me and I’m already thinking about breakfast. That’s the cool thing about baking and cooking – make it to suit yourself and you never know, you might just hit the jackpot! I eat these spicy buns with a slew of butter, sometimes toasted and always with coffee. Of course if you prefer to add chocolate chips or cherries, go ahead. If it’s made with frosting I’ll steer clear of it. Some plump sultanas and other raisins along with a heavy dose of spices is all I look for…wait I almost forgot to mention the cross. I’ve been eating traditional hot cross buns since I was in diapers (almost). But sometimes recipes are better left alone they just can’t be topped, and for me hot cross buns fall into that category. Easter, you’re up next! As the blog “seasons” fly past and my hair gets slightly grayer, I continue to try and come up with somewhat unique recipe posts. The PERFECT recipe for Easter!Ĭhristmas-check.
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