Hot Cross Buns
This Easter tradition will have you singing the cross buns song as you dive into a whole batch of these soft and delicious sweet pieces of bread that are laced with dried fruit and glisten with a sugar glaze.
- 5 cups all-purpose flour
- 1 (0.25) ounce package instant yeast
- 2/3 cups sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1/4 teaspoon salt
- 11/2 cups scalded milk
- 1/2 cup melted butter
- 1 large egg
- 3/4 cups raisins or rum soaked dried fruit
- 1/2 cup simple syrup (for glazing the tops)
In a bowl, combine 4 cups of flour, yeast, sugar, cinnamon, nutmeg, cardamom, and salt.
In a mixing bowl, combine, milk, butter, egg, and fruit.
In a stand mixer using the dough hook, add the wet mixture and then slowly add the flour mixture, 1 cup at a time. ( you can easily do this by hand if you don't have a mixer)
Add remaining cup of flour, a quarter of a cup at a time until dough is tacky but not sticky or wet. Keep in mind, you may not use all the remaining flour.
Form into a ball and place in a greased bowl, flipping the dough in the bowl to coat it with oil.
Place in a warm place to proof for 30 minutes or until the dough has doubled in size.
Punch dough down, form into 24 even-sized balls, and place on a baking sheet and allow to proof for another 20 minutes.
Bake in preheated oven at 350 degrees for 20-25 minutes or until tops are golden (internal temperature of 190-200 degrees F).
Remove from oven when done and brush with simple syrup.
- simple syrup is equal parts water and sugar. Just heat water 1/4 cup water in the microwave and add 1/4 cup sugar and stir until dissolved. This will add a beautiful shine to the tops.
- Scalding the milk is done by heating it on the stovetop or in the microwave until it reaches a temperature of 180°F or 82°C.
- You can add cut a cross in on the top with a baking razor to add the cross after with a simple icing made of milk and powdered sugar.
