Hot cross buns are yeasted sweet buns loaded up with flavors and different natural products, for example, currants, raisins, or potentially sugar coated citrus. They’re adorned with a white cross, either stamped directly into the mixture or carved on top with icing. Hot cross buns are a customary Easter nourishment, regularly eaten on Good Friday, however are currently generally delighted in year-long.

My hot cross buns are a cross between a supper roll and cinnamon roll. They’re delicate, yet somewhat thick with a delightfully spiced flavor from cinnamon, nutmeg, and allspice. You can play with the flavors, in any event, including a little cardamom as well. The buns are improved generally with dark colored sugar, at that point bested with a totally noteworthy orange icing. For additional flavor, some of the time I toss a little orange pizzazz or sugar coated orange strip into the batter.

How to Make Hot Cross Buns

  1. Put warm water, margarine, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread producer and start on batter program.
  2. At the point when 5 minutes of plying are left, include currants and cinnamon. Leave in machine till twofold.
  3. Punch down on floured surface, spread, and let rest 10 minutes.
  4. Shape into 12 balls and spot in a lubed 9 x 12 inch skillet. Cover and let ascend in a warm spot till twofold, around 35-40 minutes.
  5. Blend egg yolk and 2 tablespoons water. Brush on balls.
  6. Prepare at 375 degrees F (190 degrees C) for 20 minutes. Expel from container quickly and cool on wire rack.
  7. To make crosses: combine confectioners’ sugar, vanilla, and milk. Spot coat in a funneling pack or a sandwich sack with the corner clipped off; pipe a cross onto each roll.
hot cross buns prepared

Ingredients

  • 3/4 cup warm water (110 degrees F/45 degrees C)
  • 3 tablespoons butter
  • 1 tablespoon instant powdered milk
  • 1/4 cup white sugar
  • 3/8 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 3/4 cup dried currants
  • 1 teaspoon ground cinnamon
  • 1 egg yolk
  • 2 tablespoons water
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons milk