Hot Cross Buns
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.
