How to make Bermuda Hot Cross Buns
These Hot cross buns are soft, pillows of spiced goodness filled either raisins and topped with a sweet glaze.
Good Friday wouldn’t be Good without our traditional Hot cross buns and fish cakes.
It is a Bermuda tradition on Good Friday to eat HCB with our Bermuda Fishcakes and all the trimmings while flying kites and visiting family and friends.
I think everyone should try at least once to make their own Hot cross buns at home.
The Tea Behind Bread Making
This has been one area I personally have struggled with and truthfully it would make me nervous every year. Bread making is a science and takes patience, especially if your doing everything by hand.
Even now years later (as I update this post) I still get nervous but it has gotten easier 3 years in, especially since I make other bread dishes like Jamaican Cocoa Bread which i use on the regular.
Stand Vs Hand
Now, everyone is not fortunate to have a stand mixer particularly one with a dough hook, however both methods are easy to do especially with this recipe as it is a small batch of 1 dozen.
STAND
Stand mixers are great in that they cut down the kneading time to about 7 minutes (depending on the amount of dough) and also the sticky mess.
I find stand mixers are also ideal when you are making large batches and need to take less time.
HAND
Making your bread by hand is not as intimidating once you get the hang of it. I have grown to love to make my dough by hand as i can eyeball the texture and stickiness now.
This method is fine for small batches so no need to dirty up the mixer.
Tips on Making Great texture rolls
Here is my personal experience on successful Hot Cross Buns:
- Make sure all the wet ingredients are luke warm so the dough can activate and rise.
- If you can use a stand or hand mixer with paddle or beaters for the beginning process the better as it combines the ingredients well.
- Add flour a little at a time. Whether it’s in a stand or by hand this helps to keep the dough smooth and allows you to eyeball the dry measurements better.
Troubleshooting tips
No matter how experienced you are bread is unpredictable. Factors like the weather, temperature changes, yeast and flour all play a major part in the end result. I am 3 years in and I still have mishaps so don’t get discouraged!
Here are a few things to look out for:
- ALWAYS check the expiry dates on your yeast. Old yeast will not activate and you will be left with unleavened bread.
- Make sure the milk is Luke warm and not hot. Test it with your finger before adding the sugar and yeast. If it is too hot it will kill the yeast. I also warm the raisins in warm water too. It adds natural sweetness and helps the yeast to activate the dough.
The Dough is Too Wet
If you find the dough is still too sticky add more flour 1 tbsp in intervals of 3 – 5 minutes. You want to allow the flour to mix into the dough and absorb some of the moisture first. The dough should be sticky but still form a ball.
For more detailed tips on bread making check out this post from Sally’s Baking Addiction Here.
The Dough Won’t Rise
This is most commonly a temperature issue. If the yeast is too cold, the dough won’t rise no matter how much you cover it up. Also making sure you start to work as soon as the yeast has risen helps to eliminate the chance of it cooling down as this also kills the yeast.
Use the oven as an incubator by preheating on the warmer setting for a few minutes then turning it off before placing the covered dough but be very careful not to overheat or you will kill the yeast.
Ensure the bowl is warm prior to adding the dough, aiding in the rising process.
Overall, don’t be intimidated by bread making. It is rewarding once you get that first batch of soft delicious buns. Take your time and have patience and you will get there in the end.
Recommendations
Here are a few other Bermudian recipes you may want to try:
- A Quick Guide to Bermuda Codfish Breakfast
- How to Make the Ultimate Bermuda Fish Sandwich
- Bermuda peas n’ rice: The most Traditional Bermudian Side dish
- How to Make Cassava Pie
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
AuthorsefordCategoryBermudian dishes, Biscuits & Scones, Holiday MenuDifficultyIntermediateSoft, flaky and deliciously Sweet Hot Cross Buns are made with only a few ingredients and perfect for you Fishcakes or for snacking.
Place raisins into a bowl and cover with hot water to allow the raisins to plump up.
Heat milk to Luke warm and add 2 tsp of sugar then the yeast. Let the yeast rise for about 10 - 15 minutes.
Meanwhile, in a large bowl combine flour, salt and spices.
Melt the butter then add it to the mixer bowl.
Add the sugar and eggs then turn the mixer onto a low setting (kenwood or kitchen aid 2).
Next, turn off the mixer and add the yeast and raisins + raisin water then 2 cups of flour and continue to mix on low setting until combined.
Once the batter has formed, switch from the paddle attachment to the dough hook. Put in another 2 cups of flour then turn the mixer back onto 1 or 2 setting.
Continue to mix until the dough comes away from the sides then allow to mix for another 5 minutes.
*Move onto Prepping the dough for the next steps
Mix Melted butter, eggs and sugar in a bowl. Add in the raisins and raisin water followed by the yeast.
Next add the flour mix in 1 cup increments until all is incorporated and dough is smooth and sticky to the touch.
Turn the dough onto a lightly floured surface and gently knead into a ball. Place the dough into a large greased bowl then cover with cling film and a towel. Place in the warm spot to rise for at least 1 hour.
After 1 hour dough should have risen twice its size. Punch down to release the air and prepare to shape the rolls.
Pull or cut dough into 12 pieces than roll into rounds and place into a well greased baking pan. Cover then let rise for another 1 hour.
Preheat oven on 350C/176C. ( These Temperatures are based on Conventional oven settings.)
Brush with butter then bake for 25 minutes until the tops are brown.
Finish with another brush of melted butter then glaze before serving.
For the Glaze:
Use 1/2 Cup of icing sugar 1 - 2 tbsp of evaporated milk ( can use water or milk). Whisk together until smooth then pour or brush the tops of the buns.
Makes 1 dozen Rolls.
Ingredients
Directions
Place raisins into a bowl and cover with hot water to allow the raisins to plump up.
Heat milk to Luke warm and add 2 tsp of sugar then the yeast. Let the yeast rise for about 10 - 15 minutes.
Meanwhile, in a large bowl combine flour, salt and spices.
Melt the butter then add it to the mixer bowl.
Add the sugar and eggs then turn the mixer onto a low setting (kenwood or kitchen aid 2).
Next, turn off the mixer and add the yeast and raisins + raisin water then 2 cups of flour and continue to mix on low setting until combined.
Once the batter has formed, switch from the paddle attachment to the dough hook. Put in another 2 cups of flour then turn the mixer back onto 1 or 2 setting.
Continue to mix until the dough comes away from the sides then allow to mix for another 5 minutes.
*Move onto Prepping the dough for the next steps
Mix Melted butter, eggs and sugar in a bowl. Add in the raisins and raisin water followed by the yeast.
Next add the flour mix in 1 cup increments until all is incorporated and dough is smooth and sticky to the touch.
Turn the dough onto a lightly floured surface and gently knead into a ball. Place the dough into a large greased bowl then cover with cling film and a towel. Place in the warm spot to rise for at least 1 hour.
After 1 hour dough should have risen twice its size. Punch down to release the air and prepare to shape the rolls.
Pull or cut dough into 12 pieces than roll into rounds and place into a well greased baking pan. Cover then let rise for another 1 hour.
Preheat oven on 350C/176C. ( These Temperatures are based on Conventional oven settings.)
Brush with butter then bake for 25 minutes until the tops are brown.
Finish with another brush of melted butter then glaze before serving.
For the Glaze:
Use 1/2 Cup of icing sugar 1 - 2 tbsp of evaporated milk ( can use water or milk). Whisk together until smooth then pour or brush the tops of the buns.
Makes 1 dozen Rolls.
I’m a bit confused here.
Did you say add raisins AND the water the raisins were soaking in?
Hiya Paul. Yes the Raisins get plump in the water so they are soft and you also use the raisin water in the wet mix. Hope this helps x