Hot Cross Buns

Ready in 2 hours

Top-ranked recipe named "Hot Cross Buns"

Share it:

A must for Easter and Good Friday back home in Bermuda! Just add a fish cake and some mayo and ketchup!! Mmmmm! I got this recipe from a bakery in Bermuda. Don't be afraid to add more spices if that's your taste!!

by Hobbyzu


Ingredients

Are you making this? 
7 -7 1/2?cups flour
2 ?(1/4?ounce)?package active dry yeast
1/2 ?cup brown sugar
3 �cups warm water
1/4 ?cup unsalted butter
2 ?large eggs
2 ?tablespoons cinnamon
1/2 ?tablespoon allspice
1/2 ?teaspoon salt
2 -3?cups raisins
FOR; THE CROSS
1 �cup warm water
1 ?cup flour?; (or a little more)
1/2 ?teaspoon salt
FOR; THE GLAZE
2 1/2 ?cups sugar
1 1/4 �cups water
3/4 ?cup light corn syrup

Original recipe makes 2-4 Dozen

Dozen  

Preparation

1. Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.

2. Mix together the flour, spices and salt.

3. With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.

4. Now add the raisins.

5. The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.

6. If not, add a little more flour.

7. Cover with a towel and let it rest in a warm place until it doubles in bulk.

8. Be sure it's in a large enough bowl to accommodate the new size.

9. Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).

10. Roll into a ball and place on a baking sheet several inches apart.

11. When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.

12. You'll need more than one baking sheet.

13. Preheat oven to 400 degrees.

14. While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.

15. Pipe a cross on each risen bun.

16. Bake for 15-20 minutes or until golden.

17. While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.

18. When it looks clear, brush down the sides with a pastry brush dipped in cold water.

19. Allow to cool.

20. It'll be sticky, but still brushable.

21. When the buns are removed from the oven, cool on a wire rack and brush with glaze.

22. (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).

Notes

2 hours | 1� hours prep

Credits

Added on
Award Medal
Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Hot Cross Buns. Be the first to review it!

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free