Hot Cross Buns Recipe
This Hot Cross Buns Recipe is a fantastic choice. It features a soft texture and a very iconic folklore history.
Ingredients
- 4 cups of all-purpose flour for the bread base.
- 1/4 cup of granulated sugar for the sweetness.
- 2 teaspoons of instant yeast for the fast rise.
- 1 teaspoon of ground cinnamon for a warm spice.
- 1/2 teaspoon of ground nutmeg for the aroma.
- 1 cup of warm whole milk for the richness.
- 4 tablespoons of unsalted butter melted slow.
- 1 large egg at room temperature today.
- 1 cup of currants or dark raisins for fruit.
- 2 tablespoons of mixed peel for a citrus zing.
Instructions
Mix the Spiced Flour
- Combine the flour, sugar, yeast, and spices in a large bowl. Stir them until the white powder is very even.
Add the Warm Liquids
- Pour the warm milk, melted butter, and egg into the bowl. Mix until a soft and sticky dough forms now.
Knead the Heavy Dough
- Turn the dough onto a flat surface and knead for ten minutes. It should feel very smooth and stretchy today.
Fold in the Fruit
- Press the currants and mixed peel into the dough. Knead again for one minute so the fruit is inside.
Let the Dough Rise
- Place the ball in a greased bowl and cover it tightly. Let it sit for one hour until it is very big.
Shape the Round Buns
- Divide the dough into 12 small balls. Place them on your baking tray so they are almost touching.
Pipe the White Crosses
- Mix a little flour and water into a thick paste. Pipe a white line across every bun before baking today.
Bake Until Very Golden
- Put the tray in a 375 degree oven for 20 minutes. Brush with a sugar syrup while the buns are hot.
Notes
- Use warm milk to help the yeast grow faster today.
- Soak the dried fruit in tea for a much juicier bite.
- Do not add too much flour while you are kneading.
- Let the buns rise a second time on the tray.
- Use a piping bag to get very straight white crosses.
- Always use fresh spices for a very strong smell.
- Serve the buns toasted with a lot of cold butter.