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.
Now with COVID it seams like more and more people are looking to making their own Rolls and I am here for it!
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.
This year I invested in a Stand mixer which honestly changed the game!
Stand Vs Hand
Now, everyone is not fortunate to have a stand mixer particularly one with a dough hook so I will do my best to help with tips on both.
STAND
Stand mixers are great in that they cut down the kneading time and also to the hard work for you.
I’ve gotten a lot better at hand kneading but i still dont have the patience. Certain breads like hot cross buns and raisin breads tend to be softer and need more time to knead so the machine is my preferred choice.
Also to mention the dough hook attachment kneads stretches in 7 – 15 minutes.
HAND
If you can knead by hand and produce good rolls, you have my respect! It’s HARD WORK and a lot of elbow grease and patience. It also takes a lot longer and it’s a bit messier.
Tips on Making Great texture rolls
Here is my personal experience on successful Hot Cross Buns:
- Combine all the wet ingredients with 2 cups of dry mixture to create a batter. This gets the gluten going and helps the rest of the ingredients mix better.
- 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.
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.
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.
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 kitchen is too cold, the dough won’t rise no matter how much you cover the dough.
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. Also ensure the bowl is warm prior to adding the dough for added aiding in the rising process.
Overall, don’t be intimidated by bread making. its so 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 MenuDifficultyIntermediateThese Hot cross buns are soft, flaky and deliciously good! Made without the cross this recipe can be used all year round.
To start, 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 sift in the flour, salt and spices.
Using a mixer:
Once the yeast has risen and raisin water has become luke warm, melt the butter then add it to the mixer bowl.
Following the butter, 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 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.
*If you don't have a mixer with dough hook, use a wooden spoon and incorporate the flour in small increments until dough comes away from the sides.
Continue to mix until the dough comes away from the sides then allow to mix for another 5 minutes.
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 a towel and 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 1 hour.
Meanwhile, preheat oven on 375C/210C. ( 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
To start, 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 sift in the flour, salt and spices.
Using a mixer:
Once the yeast has risen and raisin water has become luke warm, melt the butter then add it to the mixer bowl.
Following the butter, 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 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.
*If you don't have a mixer with dough hook, use a wooden spoon and incorporate the flour in small increments until dough comes away from the sides.
Continue to mix until the dough comes away from the sides then allow to mix for another 5 minutes.
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 a towel and 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 1 hour.
Meanwhile, preheat oven on 375C/210C. ( 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.
