It's a dark and dreary day here in Vancouver, so it's a perfect day to try making Hot Cross Buns. I've eaten many over the years, but I've never actually attempted making them. I always have an Easter brunch for my family, so I wanted to give these a try now, in case they were a bust. I'm happy to say, they were not a bust, but I do have to work on the shape. ;) Definitely worth trying out.
Hot Cross Buns - makes about 8-10
1/2 cup sugar
1/4 cup warm water
8g package of active dry yeast
3 1/2 cups all purpose flour
2 tablespoons cinnamon
1 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup warmed milk
1/4 cup unsalted butter, melted
1 egg
1 egg yolk
1/2 cup dried currants or raisins (I used currants)
1/4 cup chopped mixed candied peel chopped into small pieces (I haven't included the recipe for candied peel, but let me know if you'd like it. I had made some a little while back, so I used it in this recipe)
Glaze:
2 tablespoons sugar
2 tablespoons water
Icing:
1/2 cup icing sugar
2 teaspoons fresh lemon juice
Dissolve 1 tablespoon of the sugar in warm water, in a small bowl then sprinkle yeast over top. Let stand for about 10 minutes or until it starts to foam.
In a large bowl, blend together remaining sugar, flour, nutmeg, cloves, cinnamon and salt. Make a well in the centre of dry mixture. Whisk together milk, egg, egg yolk and butter and pour into well. Add yeast mixture and stir all together with a wooden spoon until a soft dough forms.
Knead dough on a lightly floured surface for about 8 minutes or until smooth and elastic. Place dough in greased bowl, and turn to lightly coat dough. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 75 minutes.
Turn dough out onto a lightly floured surface and knead in peel and currants. Shape dough into a 12 inch log, and cut into 8-10 pieces with a serrated knife. Shape each piece into a ball, stretching a pinching dough underneath to form a smooth top. Place on parchment paper lined baking sheet, about an inch apart. Cover with a tea towel and let rise for about 40 minutes or doubled in size. Bake at 400f/200c, in centre of oven, until golden brown, about 15 minutes.
Glaze: in a small saucepan, stir sugar with water over medium heat, until dissolved. Brush over buns. Allow to cool on pan.
Icing: Stir icing sugar and lemon juice together in a small bowl. Using a piping bag, with a round tip, pipe a cross over the top of each bun. If you're not into the cross, you could just spread a little icing over each bun instead.
Do you have anything special that you make for Easter? I'd love to know!
That's it for now. Back soon!
janis
