Bermuda Hot Cross Buns
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.
