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Easter Hot Cross Buns The Best Recipes

Looking for recipes Easter Hot Cross Buns, our own site provides recipes Easter Hot Cross Buns that an individual need Listed below are the tested recipes Easter Hot Cross Buns of which you need

Easter Hot Cross Buns

"This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm."

Ingredients :

  • 3/4 cup lukewarm milk, divided
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 3 1/4 cups all-purpose flour, divided, or more as needed
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup softened butter
  • 2 large eggs
  • 3/4 cup golden raisins, chopped
  • 2 tablespoons orange marmalade
  • Glaze:
  • 1 egg white
  • 1 tablespoon milk
  • Frosting:
  • 1/3 cup confectioners' sugar
  • 1 1/2 teaspoons milk

Instructions :

Prep : 40M Cook : 16M Ready in : 3H52M
  • Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
  • Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
  • Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
  • Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
  • Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
  • Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
  • Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Notes :

  • This is my method for forming 16 equal pieces of dough: Cut dough in half. Work with one half at a time. Hand roll into a log; cut in half again. Roll each piece again; cut in half again; repeat once more; you will have 8 pieces. Repeat the process with the other half of the dough for a total of 16 pieces.

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