Cook, Holiday Meals, Recipes

Hot Cross Buns

Posted by cassandra on

Hot Cross Buns for Easter

When I was younger Hot Cross Buns were not my favourite. We bought some supermarket brands that were inevitably stale and had those pieces of coloured candied cherries that come in the equally horrid Christmas Cake, very unappealing. Then there was the margarine!!!! Don’t get me wrong, some amazing things were coming out of my mother’s oven, and she now makes her own Hot Cross Buns, minus the coloured cherries. Unfortunately, her Christmas Cake, nor anyone’s, will ever appeal to me, but many covet it.

This version of Hot Cross Buns can easily be whipped up with some quick-rising yeast, and they’ll be even fluffier with the bread booster. Serve with some real butter and jam and you’ll be the hit of the brunch table. I’ve seen a local bakery turn the buns into French Toast, which is a great idea if they start to get a bit stale. But, with buns this good, that’s very unlikely to happen.

Hot Cross Buns

INGREDIENTS

    • 1 cup (250 mL) 3.25% whole milk
    • 1 (2-1/4 tsp/11mL) envelope Fleischmann’s® Quick Rise Yeast
    • 2 cups (500 mL) all-purpose flour
    • 1 cup (250 mL) bread flour
    • 4 (20 mL) teaspoons Fleischmann’s® Bread Booster
    • 1/4 cup (60 mL) granulated sugar
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground allspice
    • 1/2 tsp (2 mL) ground nutmeg
    • 1/4 tsp (1 mL) ground cloves
    • 1/4 tsp (1 mL) salt
    • 1/4 cup (60 mL) condensed milk
    • 1 orange, zested
    • 1/2 cup (125 mL) unsalted butter, softened
    • 1/2 cup (125 mL) Sultana raisins, soaked and drained

TOPPING:

  • 3 tbsp. (45 mL) all-purpose flour
  • 1/2 (2 mL) teaspoon Mazola® Vegetable Oil
  • Pinch salt
  • 1 tbsp (15 mL) butter, melted

PRODUCTS for Hot Cross Buns

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Instructions

 
  1. In a small saucepan set over low heat, cook milk for 3 to 5 minutes or until milk is warm (120ºF to 130ºF/50ºC to 55ºC on an instant-read thermometer). Add yeast; let stand for about 10 minutes or until bubbles form on the surface.
  2. In a bowl of a stand mixer fitted with a dough hook attachment, mix all-purpose flour, bread flour, bread booster, sugar, cinnamon, allspice, nutmeg, cloves and salt on low speed. Mix in condensed milk and orange zest.
  3. Mix the dough for the Hot Cross Buns on low speed until a ball of dough starts to form and pulls away from the side of the bowl. Add butter, 1 tbsp. (15 mL) at a time, until incorporated.
  4. Transfer dough to a lightly floured work surface; knead in raisins. Knead for 6 to 8 minutes or until smooth and elastic, and the dough springs back when lightly pressed with 2 fingers. Cover with a tea towel; let stand for 10 minutes.
  5. Divide dough into 9 portions. Shape each portion into a ball. Place buns on a 9-inch square parchment paper–lined baking pan, about 1 inch (2.5 cm) apart. Cover with a tea towel; let stand for 40 to 45 minutes or until doubled in size.
  6. Topping: In a small bowl, stir together flour, 3 tbsp. (45 mL) water, oil, and salt until the consistency of thick paste. Spoon into a piping bag fitted with a small round tip. (Alternatively, spoon into a resealable plastic bag with the bottom corner snipped.) Using a small, sharp, floured knife, score a cross on the top of each Hot Cross Bun. Pipe the paste into scored crosses.
  7. Preheat oven to 350˚F (180˚C). Bake the Hot Cross Buns for 25 to 30 minutes or until golden brown and the buns sound hollow when tapped. While still hot, brush with butter. Let cool completely on the rack.

Tips:
• Substitute currants or mixed dried peel in these Hot Cross Buns for Sultana raisins if desired.
• Substitute apricot jam or jelly for melted butter in the topping if desired. Heat jam in a small pan and set over medium heat until melted and runny. Strain the mixture before brushing over the buns.

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