Hot Cross Buns

Hot Cross Buns
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 274.5
  • Total Fat: 4.9 g
  • Cholesterol: 26.4 mg
  • Sodium: 64.1 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Hot Cross Buns calories by ingredient
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Introduction

Every Easter these spicy, fruit-studded rolls crop up in various incarnations. Some say they actually have pagan roots in Spring Equinox rituals, and that the monks simply added the cross to convert people to Christians! Every Easter these spicy, fruit-studded rolls crop up in various incarnations. Some say they actually have pagan roots in Spring Equinox rituals, and that the monks simply added the cross to convert people to Christians!
Number of Servings: 12

Ingredients

    2 1/4 tsp dry yeast
    1 tbsp sugar
    1/2 cup lukewarm water
    2/3 cup warm buttermilk
    3 cups flour
    1 cup spelt flour
    2 tsp ground cinnamon
    1 tsp ground ginger
    1/4 tsp nutmeg
    1/2 tsp salt
    1/4 cup butter, melted
    6 tbsp brown sugar
    1 egg
    1/3 cup raisins
    1/3 cup dried cranberries
    1/3 cup candied orange peel

    ---Paste for crosses---
    3 Tbsp. flour
    2 Tbsp. water

Tips

This is my version, a fluffy and not-too sweet type with a flour-paste cross.


Directions

Place the yeast, sugar and water in a bowl.
Let it sit 5 minutes, until foamy.
Stir in buttermilk.
In another bowl, whisk together flours with the spices and salt.
Add 2/3 of the flour mixture to the yeast, stirring well.
Mix in the butter, brown sugar, egg and dried fruit and peel.
Add remaining dry mixture and mix until you have a sticky (but workable) dough.
Knead for about 5 minutes on a floured surface, until smooth and elastic.
Place in an oiled bowl, cover and let rise for 1-1 1/2 hours, until doubled.
Punch down and divide into 12 balls, placing them in a 9x13 baking dish, spacing close together.
Cover and let rise a further hour.
Preheat the oven to 350F.
Mix the flour and water for the crosses, put the mixture in a zip-lock bag and snip a tiny piece off the corner.
Pipe a cross onto the top of each bun.
Bake 25-30 minutes, until golden.

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