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Festive Bread: Here is our recipe for Hot Cross Buns

This recipe for hot cross buns calls for slashes in the dough to create the cross rather than the cheating way of using icing. Once you make these hot cross buns, you'll be unlikely to ever settle for commercially made hotcross buns again.

Gourmet Sleuth: Conversion & Ingredient Tables . Traditional Oven: Conversion of measures of ingredients calculator
metric weight equivalents for flour and water . Bread Making Notes


Hot Cross Buns

makes 12 buns (29 March 2013: revised to clarify - thanks to PRM)

Ingredients

Starter Dough Actual Dough Glaze (optional)

Preparation

Starter Dough
  1. In a smallish bowl, mix yeast with sugar and lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture starts to bubble. (about 10 minutes)
  2. In a large bowl, whisk milk powder into the rest of the water.
  3. Add the yeast mixture to the milk. Add all the flour and stir just enough so the consistancy is like slightly lumpy heavy cream.
  4. Cover with plastic and let sit at room temperature til the mixture bubbles up and falls - 3 to 5 hours. (or refrigerate overnight; take it out of the fridge one hour before you make the dough)
Actual Dough
  1. Melt butter and set aside to cool.
  2. Combine butter, egg, spices and sugar and add to Starter Dough. Add fruits, allspice, nutmeg, cinnamon and mix well.
  3. Add 2 c flour into the wet ingredients, stirring enough to encorporate it to make a rough dough. Cover with plastic and leave for 20 - 30 minutes.
  4. Turn dough out onto floured board (use some of the ½ c for kneading). Sprinkle the salt on top of the dough and let the dough sit for a few minutes as you wash and dry the mixing bowl. If you want, lightly grease the bottom and sides of the bowl with butter, but it isn't necessary.
  5. Knead dough til smooth and elastic - 8 to 10 minutes. Add as little flour as possible to keep dough from sticking (not much more than ½ c). Shape into a ball.
  6. Put dough into the mixing bowl, turning over once, if you greased the bowl, to get a little butter on all sides. (But it really isn't necessary to grease the bowl. I forgot and it didn't seem to make any difference.) Cover with plastic and let rise at room temperature til the dough has doubled.
  7. Turn the dough out onto a floured board. Knead gently a couple of times. Divide into 12 equal pieces and shape into round balls. Slightly flatten each one and place buns about 2 inches apart on lightly buttered parchment paper. Cover with a damp towel and let rise at warm room temperature for about 45 minutes (til almost double). Use a serrated knife to make a cross shape cut on surface of dough. Cover again with damp towel and let rest for 10 minutes before putting in oven.
  8. A half hour before baking, turn the oven to 400F. (I bake the buns on a baking stone.) When the buns are put in the oven, turn the oven down to 375F and bake for about 15 to 20 minutes til golden.
  9. Cool on rack on counter.
Glaze (optional)
  1. To make glaze, bring ingredients to a boil in small saucepan for 2 minutes. Brush glaze over buns. (I've never bothered with this part)

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based on "Hot Cross Buns 06 - Scottish Hot Cross Buns" from Recipe archive of rec.food.recipes.

Hot Cross Buns An alternate way to form the cross is to make a small amount of soft pastry with 2 parts flour, 1 part butter and 1 to 1.5 parts water (and a little sugar if you want). Pipe it in a cross shape on top of the shaped risen buns after brushing them with milk, just before baking them. (I got this idea from The Fresh Loaf: Foolish Poolish's Hot Cross Buns and used it when making hot cross cardamom buns.)

Savarin Dough
Finnish Cardamom Bread (Pulla)
sweet saffron buns (Lucia cats)
brioche

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Festive Bread:
Challah . Cinnamon Buns (UofA "Tuck Shop") . Hot Cross Buns . Lucia Cats (sweet saffron buns) . Raisin Bread . Savarin Dough

Other breads:
Flatbreads . Quickbreads, Biscuits and Muffins . Yeast breads




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ejm (aka llizard) 2001, 2002, 2013
Toronto Ontario Canada

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