HOT CROSS BUNS are soft sweet rolls typical of Anglo-Saxon tradition, particularly associated with Easter. Characterized by the presence of raisins and spices such as cinnamon and nutmeg, they are distinguished by the characteristic cross on the surface, made with a paste of flour and water.
These rolls have ancient origins and are rich in symbolism: the cross represents the crucifixion of Christ, while the spices symbolize the aromas used for his burial. Traditionally eaten on Good Friday, today they are enjoyed all year round, often served warm with butter or jam.
Soft, slightly sweet and fragrant, Hot Cross Buns are perfect to accompany tea or a special breakfast.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 216.39 (Kcal)
- Carbohydrates 36.61 (g) of which sugars 9.90 (g)
- Proteins 5.56 (g)
- Fat 6.09 (g) of which saturated 3.66 (g)of which unsaturated 2.14 (g)
- Fibers 1.20 (g)
- Sodium 112.84 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 6 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
- 1 cup milk
- 6 tbsp butter (about 3/4 stick)
- 2 tsp vanilla extract
- orange zest
- 1/2 cup raisins
- 1 egg
- 5 tbsp all-purpose flour (for the cross paste)
- 3 tbsp + 1 tsp water (for the cross paste)
- 1 egg (for egg wash)
For the hot cross buns you will need
- 2 Bowls
- Plastic wrap
- Parchment paper
- 1 Baking sheet
- 2 Small bowls
- 1 Brush
Hot cross buns preparation
In a large bowl place the sifted flour, active dry yeast, spices, salt and sugar. Mix the dry ingredients and set aside. You can make the dough in a stand mixer with the dough hook.
Place the milk, butter and vanilla extract in a bowl and heat in the microwave in 20-second intervals until the butter is melted.
Add the untreated orange zest, stir and let rest for 5 minutes.
Pour the liquids into the dry ingredients and knead for 5 minutes. Then add the beaten egg and continue working the dough for 10 minutes. You should obtain a sticky, elastic dough. If it sticks to your hands when touched, add a little more flour.
Soak the raisins in hot water for 10 minutes.
Finally add the drained raisins and incorporate them. Transfer the dough to a lightly floured work surface and work it for another minute, until you get a smooth ball.
Butter a large bowl, place the dough ball in it, cover with plastic wrap and let rise in the switched-off oven with the light on for 1 hour and a half or until doubled in size.After the first rise, transfer the dough to a lightly floured surface and divide it into 15 pieces of about 2.5 oz (70 g) each. To shape each piece into a ball, gather the edges to the center and pinch them together. Cup your hand around the ball and roll it with a circular motion. This will create smooth, tight dough balls.
Transfer them to a baking sheet lined with parchment paper and space them apart.
Cover with plastic wrap and let rise again for 40 minutes or until doubled.
FOR THE CROSS TOPPING
In a bowl, mix together the flour and water until you form a thick paste. Transfer it to a piping bag or into a plastic bag with a corner cut off.
BAKING
After 35 minutes of proofing, take the rolls out and preheat the oven to 374°F (conventional).
When the rolls have risen, beat the egg and brush the surface of your hot cross buns.
Then pipe crosses on each bun with the flour-and-water mixture.Bake the hot cross buns for 20 minutes or until the tops are golden brown.
Remove from the oven, let them cool slightly and brush them with honey, a sugar syrup or apricot jam.
Storage
At room temperature
Place them in a plastic bag or an airtight container. They stay soft for 2-3 days. If they become a bit dry, you can warm them slightly in the oven or microwave.
In the refrigerator
Not recommended, as they tend to dry out. If absolutely necessary, store them in an airtight container and warm them before eating.
In the freezer
Wrap them individually in plastic wrap and then place them in a freezer bag.
They keep for up to 3 months.
To serve, thaw at room temperature or heat in the oven at 302°F for 10 minutes or in the microwave for a few seconds.
