Hot cross buns are traditional English sweets that play an important role in Easter celebrations. These soft sweet rolls, made with leavened dough, are usually enriched with aromatic spices and raisins, and are distinguished by their characteristic white cross, symbolizing the crucifixion of Jesus Christ.
Originally prepared on Good Friday, these treats have become a symbol of Lent and Easter, representing not only a culinary tradition but also a moment of spiritual reflection. Hot cross buns are wrapped in several popular legends: it is said that sharing these buns brings good luck, while keeping one for the future would guarantee protection and prosperity.
Today, the traditional recipe has undergone many reinterpretations, giving rise to modern and creative variants that can be served in many ways. They keep for a maximum of 2-3 days and can also be frozen. To prepare our irresistible hot cross buns with hazelnuts and chocolate, you’ll need:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 4 Hours
- Portions: 9 Pieces
- Cooking methods: Oven
- Seasonality: Easter
Ingredients
- 2 1/2 tbsp all-purpose flour (for the Milk Roux)
- 0.42 cup milk (for the Milk Roux)
- Milk Roux
- 1 egg
- 3.17 cups Manitoba flour (strong bread flour)
- 0.40 cup granulated sugar
- 0.53 oz fresh brewer's yeast
- 3/4 cup milk
- 3 1/2 tbsp butter
- 3/4 tsp salt
- 1 tsp ground cinnamon
- Half tsp ground nutmeg
- zest of one orange
- 2/3 cup hazelnuts, coarsely chopped
- 3 oz dark chocolate, chopped
- 3 3/4 tbsp flour (for the glaze)
- 1 tbsp powdered sugar
- 2 tbsp water
- almond extract (a few drops)
Steps
Begin by preparing the Milk Roux. In a small saucepan, mix the 2 1/2 tbsp of flour with 0.42 cup of milk. Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth cream. Once ready, transfer to a bowl and let cool to room temperature.
Dissolve the fresh yeast in a portion of the milk (taken from the total) and add a teaspoon of sugar. In a large bowl, add the flour, the sugar, the yeast dissolved in the milk and the remaining milk.
Add the cooled Milk Roux, the egg, the cinnamon, the nutmeg and the orange zest and begin to work the ingredients. Then incorporate the salt and the softened butter cut into pieces.
When the dough is almost ready, add the chopped hazelnuts and the chopped chocolate. Work gently, just long enough to distribute the ingredients evenly.
Place the dough in a lightly oiled bowl and let it rise in a warm place for about 2-3 hours, or until the dough has doubled in volume.
After the necessary time, turn the dough out onto a floured work surface. Divide it into 9 portions of equal weight (about 3.5 oz each). Shape into balls and arrange them on a baking sheet lined with parchment paper, leaving a little space between them. Let rise for 1 hour.
To prepare the glaze, mix in a bowl the 3 3/4 tbsp of flour, the 1 tbsp of powdered sugar, the 2 tbsp of water and a few drops of almond extract until you obtain a smooth batter. Before using, put it into a piping bag.
Decorate the buns with the glaze, forming a cross on each of them. Transfer them to a preheated oven at 356°F and bake for about 25 minutes, or until golden and cooked through.
Serve the Hot Cross Buns warm or at room temperature, perhaps accompanied by a little butter or spreadable cream, jam or preserves, but also with ice cream or whipped cream.
Bon appétit and… until the next recipe! Happy Easter everyone!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
