Hot Cross Buns are spiced sweet buns from England and marked with a cross on the top. These are traditionally eaten on Good Friday. I have been having these listed on my todo list for a long time and felt so happy finally striking off my list.
I made these last week on Sunday and enjoyed it as a snack. Peddu loved it so much that he completed most of it right away. I adapted mine from Veena’s and in fact while there were getting baked, I was talking to her, telling her that my H were a success and so wanted to share the fact. But the surprise is an exciting element and hence kept quiet.
I never knew about other versions of these buns until Priya Suresh posted her Orange and Chocolate Hot cross buns and that’s on my list now.
Though for now, please enjoy these.
Today is H for Hot Cross Bun from England
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
Hot Cross Buns from England
For The Buns
2 cups All Purpose Flour + 2 tbsp after kneading
2 tsp Instant Yeast
1/3 cup Sugar
1/2 cup Milk Warm
1/4 cup Butter soft at room temperature
1/4 tsp Cinnamon Powder
2 pinches Clove powder
1/2 cup Raisins
1/2 tsp Salt
For the Cross
1/4 cup All Purpose Flour
For the Buns
In a wide bowl, take the warm milk, add melted butter, sugar, cinnamon powder, clove, raisins and whisk well.
Next add the flour and the yeast to the warm liquid and combine everything.
Knead the dough to a soft pliable consistency.
Continue kneading, if you require more flour, add another tablespoon flour or little water. continue kneading. I had to add 2 tbsp flour and water to get the right consistency.
Transfer the dough to a counter and knead again to a smooth pliable dough.
Place the dough in a well oiled bowl. Cover with a cling wrap. Let it rest for 1 1/2 hrs or till it doubles in volume.
Take out the dough, make small balls, I made about 8 balls, place it on a parchment paper or on a buttered tray. I preheated the oven and switched off before placing the dough inside. Let it rise for 45 minutes.
For the Cross
Make a smooth paste with all purpose flour, sugar and water for the cross. The consistency should be that it can be piped. Add water as required. Transfer this paste to a piping bag and pipe cross on each bun.
Preheat the oven to 200 C and bake these buns for 20-25 minutes
Transfer it to a wire rack and brush them with butter