Hot Cross Buns

It’s almost time for Good Friday and that means its time for a traditional episode. Hot cross buns have since forever been made on this day and so here they are. They are so easy to make and so yummy to have. Try them out! Hot Cross Buns made with currants or raisins, marked with a cross on the top and traditionally eaten on Good Friday. So try it out and share your comments!

Hot Cross Buns

Hot cross buns can also be served plain or buttered. The ‘cross’ marked on the top of the buns symbolically represents the Cross of Christ and the Crucifixion. Furthermore, I would like to give some suggestions for making perfect hot cross buns. Firstly, add dry yeast and sugar to the lukewarm milk (about 100 degrees F or 38 degrees C) and let it sit for 5 to 10 mins to activate. Lukewarm milk is very important to this recipe to activate the yeast. If you use hot milk, then it will kill the yeast. so try to use lukewarm milk.

Secondly, try to add all the spices given in the recipe because it will give a special nice aroma to these hot cross buns. While I have used light brown sugar to the dough for the sweetness you can just replace it with white sugar. If it is difficult to find candid fruits then add currants or even a combination of dried cranberries and cherries.

Even though making hot cross buns is not difficult, it will take 2 to 3 hours because the dough needs to rise twice. Finally, the buns are baked in a hot oven until browned. Once they have cooled, pipe a cross on the buns using the glaze made from powdered sugar and milk.

You may also like Spicy Potato Buns.

Hot Cross Buns 2018-03-23 10:45:17

Serves 6    Hot Cross Buns made with currants or raisins, marked with a cross on the top and traditionally eaten on Good Friday                             Print        Prep Time   03:00        Cook Time   00:15        Total Time   03:15

Prep Time   03:00        Cook Time   00:15        Total Time   03:15                      Ingredients

1. 1 cup warm milk (240 ml)
2. 2 tsp (8 grams) active dry yeast
3. 1/2 tsp white sugar
4. 3 &1/2 to 4 cups (455 to 520 g) all purpose flour
5. 1/4 cup light brown sugar (55 g)
6. 1/4 tsp cloves powder
7. 1 tsp cinnamon powder
8. 1/4 tsp dry ginger powder
9. 1/2 tsp salt
10. 1/4 tsp nutmeg powder
11. 70 g unsalted butter (5 tbsp) melted
12. 1 large egg, lightly beaten
13. 1/3 cup candied fruit (tutti frutti)
14. 1/3 cup raisins or currants or dried cherries
15. 1 tsp of oil for greasing          For Egg Wash
16. 1 egg lightly beaten with 1 tbsp of milk          For Glazing
17. 60 g powdered sugar
18. 1 tbsp milk          For the dough
19. Heat milk until lukewarm. Then add yeast and sugar, mix it well and set aside for 10 mins or until the yeast is foamy.
20. Meanwhile, in a wide bowl or in the bowl of your electric mixer, with the paddle attachment, combine 3 & 1/2 cups of flour, all spices, sugar and salt.
21. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened.
22. Then add melted butter and beaten egg, mix well until incorporated.
23. Change the dough hook and gradually add the candied and dried fruits, knead the dough continuously until the dough is silky smooth and elastic. Add more flour if needed.          How to make buns
24. Place the dough in a lightly greased bowl and apply 1 tsp of oil over the dough and cover the bowl with plastic wrap and place in a warm place for about 1&1/2 to 2 hours or until it has doubled in size.
25. After 2 hours, gently punch it down to release the air and divide it into 12 equal parts.
26. Shape it like a small round ball and place them on a parchment-lined baking tray.
27. Place 3 buns in a row with enough space as they will double in size while baking.
28. Apply egg wash over the buns by using a brush.
29. Cover the tray with lightly greased plastic paper and set it aside for about 1 hour or until it has doubled in size.
30. Meanwhile, preheat the oven to 200 degrees C.
31. Again brush the top of the buns with the egg wash, and cut a cross on top of the buns by using a sharp knife or kitchen scissors.
32. Place the tray in the preheated oven and bake it for about 15 mins until a toothpick inserted in the middle comes out clean.
33. Remove from the oven and place on a wire rack to cool completely before glazing.          For Glazing
34. Combine the powdered sugar and milk and mix until smooth.
35. Place the glaze in a small plastic bag and cut the edge of the bag and pipe a cross on the top of each bun.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Hot Cross Buns

Serves 1
Prep Time: 03:00
Cook Time: 00:15
Total Time: 03:15

Ingredients

• 240 ml warm milk
• 8 grams active dry yeast
• 1/2 tsp white sugar
• 455 to 520 g all purpose flour
• 55 g light brown sugar
• 1/4 tsp cloves powder
• 1 tsp cinnamon powder
• 1/4 tsp dry ginger powder
• 1/2 tsp salt
• 1/4 tsp nutmeg powder
• 70 g (5 tbsp) unsalted butter
• 1 large egg
• 1/3 cup candied fruit
• 1/3 cup raisins or currants or dried cherries
• 1 tsp oil
• 1 egg
• 1 tbsp milk
• 60 g powdered sugar

Instructions

• Heat milk until lukewarm. Then add yeast and sugar, mix it well and set aside for 10 mins or until the yeast is foamy.
• Meanwhile, in a wide bowl or in the bowl of your electric mixer, with the paddle attachment, combine 3 & 1/2 cups of flour, all spices, sugar and salt.
• Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened.
• Then add melted butter and beaten egg, mix well until incorporated.
• Change the dough hook and gradually add the candied and dried fruits, knead the dough continuously until the dough is silky smooth and elastic. Add more flour if needed.
• Place the dough in a lightly greased bowl and apply 1 tsp of oil over the dough and cover the bowl with plastic wrap and place in a warm place for about 1&1/2 to 2 hours or until it has doubled in size.
• After 2 hours, gently punch it down to release the air and divide it into 12 equal parts.
• Shape it like a small round ball and place them on a parchment-lined baking tray.
• Place 3 buns in a row with enough space as they will double in size while baking.
• Apply egg wash over the buns by using a brush.
• Cover the tray with lightly greased plastic paper and set it aside for about 1 hour or until it has doubled in size.
• Meanwhile, preheat the oven to 200 degrees C.
• Again brush the top of the buns with the egg wash, and cut a cross on top of the buns by using a sharp knife or kitchen scissors.
• Place the tray in the preheated oven and bake it for about 15 mins until a toothpick inserted in the middle comes out clean.
• Remove from the oven and place on a wire rack to cool completely before glazing.
• Combine the powdered sugar and milk and mix until smooth.
• Place the glaze in a small plastic bag and cut the edge of the bag and pipe a cross on the top of each bun.

By Santhi Therese
The Indian Claypot

the top of each bun.