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
- 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.
- At the point when 5 minutes of plying are left, include currants and cinnamon. Leave in machine till twofold.
- Punch down on floured surface, spread, and let rest 10 minutes.
- 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.
- Blend egg yolk and 2 tablespoons water. Brush on balls.
- Prepare at 375 degrees F (190 degrees C) for 20 minutes. Expel from container quickly and cool on wire rack.
- 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.
- 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