Hot Cross Buns

By The Canadian Living Test Kitchen

348 people added this to their Recipe Box

Hot Cross BunsOne a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.5 out of5based on4 ratings. 8 user reviews.

Rate this recipe »

This recipe makes 9 servings

Nutritional Info
Per serving, about:	-
cal	353353 cal
pro	7 g7g pro
total fat	7 g7g total fat
carb	65 g65g carb

One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.

Ingredients

1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup warm water 1/4 1/4cup cupwarm water
1 pkg (15ml) active dry yeast 1 1pkg (15ml) pkg (15ml)active dry yeast
3-1/2 cups all purpose flour 3-1/2 3-1/2cups cupsall purpose flour
2 tbsp cinnamon 2 2tbsp tbspcinnamon
1 tsp nutmeg 1 1tsp tspnutmeg
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
3/4 cup milk , warmed3/4 3/4cup cupmilk, warmed
1/4 cup melted butter 1/4 1/4cup cupmelted butter
1 egg 1 1eggeggs
1 egg yolk 1 1egg yolkegg yolks
1/2 cup dried currants 1/2 1/2cup cupdried currants
1/4 cup chopped candied peel , mixed1/4 1/4cup cupchopped candied peel, mixed
Glaze
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp water 2 2tbsp tbspwater
Icing
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
2 tsp water 2 2tsp tspwater

Preparation

In small bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make well in center. Whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.

Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; turn out onto lightly floured surface. Knead in currants and peel. Shape into 12-inch (30 cm) log; with serrated knife, cut into 9 pieces, Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place 2 inches (5 cm) apart on greased baking sheet. Cover and let rise until doubled in bulk, about 35 minutes. Bake in center of 400ºF (200ºC) oven for about 15 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.

Icing: Stir icing sugar with water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.

Additional information :

Tip: To make 18 buns by hand, increase the yeast to 4 tsp (20 mL) and double the other ingredients.

Bread Machine Method For Loaf:
Reduce flour to 3-1/4 cups (800 mL). Into pan of machine, add (in order) water, milk, butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast. (Do not let yeast touch liquid.) Choose sweet-dough setting; after first kneading, add currants and peel. Let baked loaf cool on rack. Makes 1 loaf.