Hot Cross Buns

Probably the most iconic Easter bake in the UK and North America is the hot cross bun. And yes…they are best straight out of the oven with a bit of butter. Once they cool, I prefer them with a bit of added gouda or apricot jam. Or sliced and toasted. Well, there is no bad way to eat them actually 🙂

Since I was given one, I like to make my dough in the bread machine. When adding ingredients, start with the wet ones first, then the salt and flour, finishing with the yeast on top. Add the orange peel when the machine prompts. (*If you are making it in a regular mixer, mix the fast rising yeast and cinnamon with the flour and then put it all in together and mix. Cover and let the dough rise for an hour. Knead in the orange peel)

1 1/4 cups milk (warmed to body temperature)
1/4 cup of softened butter
1 egg, beaten
1 tsp. salt
1/3 cup sugar
3 1/2 cups flour
1 tsp. cinnamon
2 tsp. quick rise yeast

1/2 cup dried orange peel (or currents, raisins or dried cranberries)

Combine dough by one of the two processes detailed above.

Form the dough into buns. Cover and let rise another hour.

1 egg, beaten with a fork
Brush egg over top of buns when finished rising.

Mix together:
1/4 cup flour
1/4 cup water
Spoon into a piping bag or sandwich bag with a corner cut out. Pipe crosses on buns.

Bake at 375 for 20 minutes. Makes about 21 buns.

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