Hot Cross Buns - Recipe
Every year during Holy Week I remember my Grandmother making her hot cross buns. Usually she made them on Good Friday. I can still hear her talking about the symbol of the cross made with the icing. She made them many times and I have such special memories, I wanted to share them with you. This recipe is a version of hers. Try different kinds of dried fruit for variety.
4 tsp. Dried Yeast
1/2 c. Sugar
1 tsp. Salt
1 3/4 c. Water, lukewarm
6-7 c. All Purpose Flour
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Freshly Grated Nutmeg
2 Eggs
1/4 c. Plain Goat Yogurt
3 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dough
1 c. Raisins
1/2 c. Dried Currants
1/2 c. Chopped Candied Orange Peel
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dipping
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Brushing
2 c. Powdered Sugar
3 T. Lemon Juice
Combine yeast, sugar, salt, and water in a glass or plastic bowl and set aside until it bubbles.
Whisk together 3 cups of the flour, cinnamon, cloves, and nutmeg, then set aside.
Whisk eggs. Put yeast mixture, eggs, and the yogurt into the bowl of a heavy duty mixer with a paddle attachment. Mix well. Add 3 1/2 cups of the spiced flour mixture one cup at a time.
Mix in 3 tablespoons of melted and cooled margarine. Replace the paddle with a dough hook. Add the raisins, currants, and orange peel. Add enough of the remaining flour one cup at a time until the dough does not stick to the bottom of the bowl and is well formed.
Knead a few minutes till smooth and elastic. Place the dough in a large lightly oiled bowl. Turn dough around in the bowl to oil it, cover, and put in a warm place to rise until doubled in bulk.
Flour your knuckles lightly and punch down the dough. Using a little flour for your fingers, shape into balls the size of a walnut. Dip the tops into 4 tablespoons of cooled, melted margarine and place into 2 greased 9 x 13 inch pans. Cover with plastic wrap and let rise until doubled in bulk.
Bake in a preheated 325 degree Fahrenheit oven for 30 minutes until golden brown. Melt another 4 tablespoons of margarine and brush the rolls while still warm.
After they cool completely, combine the powdered sugar and lemon juice. Drizzle on top of the rolls.
They reheat in the microwave beautifully and taste and smell like they came right out of the oven.
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Hot Cross Buns
(Makes 50 Rolls )4 tsp. Dried Yeast
1/2 c. Sugar
1 tsp. Salt
1 3/4 c. Water, lukewarm
6-7 c. All Purpose Flour
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Freshly Grated Nutmeg
2 Eggs
1/4 c. Plain Goat Yogurt
3 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dough
1 c. Raisins
1/2 c. Dried Currants
1/2 c. Chopped Candied Orange Peel
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dipping
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Brushing
2 c. Powdered Sugar
3 T. Lemon Juice
Combine yeast, sugar, salt, and water in a glass or plastic bowl and set aside until it bubbles.
Whisk together 3 cups of the flour, cinnamon, cloves, and nutmeg, then set aside.
Whisk eggs. Put yeast mixture, eggs, and the yogurt into the bowl of a heavy duty mixer with a paddle attachment. Mix well. Add 3 1/2 cups of the spiced flour mixture one cup at a time.
Mix in 3 tablespoons of melted and cooled margarine. Replace the paddle with a dough hook. Add the raisins, currants, and orange peel. Add enough of the remaining flour one cup at a time until the dough does not stick to the bottom of the bowl and is well formed.
Knead a few minutes till smooth and elastic. Place the dough in a large lightly oiled bowl. Turn dough around in the bowl to oil it, cover, and put in a warm place to rise until doubled in bulk.
Flour your knuckles lightly and punch down the dough. Using a little flour for your fingers, shape into balls the size of a walnut. Dip the tops into 4 tablespoons of cooled, melted margarine and place into 2 greased 9 x 13 inch pans. Cover with plastic wrap and let rise until doubled in bulk.
Bake in a preheated 325 degree Fahrenheit oven for 30 minutes until golden brown. Melt another 4 tablespoons of margarine and brush the rolls while still warm.
After they cool completely, combine the powdered sugar and lemon juice. Drizzle on top of the rolls.
They reheat in the microwave beautifully and taste and smell like they came right out of the oven.
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| Risen dough. |
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| Punching dough down. |
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| Buns in pan ready to rise. |
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| Buns risen and ready to bake. |
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| Baked and brushed with melted butter. |
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