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Hot Cross Buns with Glaze

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Hot Cross Buns with Glaze are a traditional Easter dish. Featuring a spiced dough, cross, and apricot jam glaze, this is one of our favorite bread recipes!

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, and the United States

Yield: 12

Hot Cross Buns with Glaze

an image of raw Hot Cross Buns with glaze cross as well as baked with glaze

I've never made hot cross buns before, and they do take a bit of time. But it's not as difficult as I had feared, and so, so delicious!! I'll make them again. Even my daughter who usually doesn't eat these if they're from the store has had several of them!!

Prep Time 30 minutes
Rest Time 2 hours 15 minutes
Bake Time 35 minutes
Total Time 3 hours 20 minutes

Ingredients

Buns

  • 4½ cups flour (+ a bit more to roll out)
  • 3 tsp instant yeast
  • ½ cup sugar
  • 2 tsp cinnamon
  • 2 tsp allspice (I added a bit of nutmeg too)
  • ½ tsp salt
  • 3½ tbsp. butter, melted
  • 1½ cups warm milk
  • 1 egg at room temp
  • 1½ cups raisins (recipe calls for sultanas, but I used golden raisins - and I didn't have quite this much)
  • large or 2 small oranges for zest

Crosses

  • ½ cup flour
  • 5 tbsp. water (I used more)

Glaze

  • 1 tbsp. apricot jam
  • 2 tsp water

Instructions

  1. Mix flour, yeast, sugar, spices, and salt briefly in a stand mixer with a dough hook, just to combine.
  2. Add butter, milk, egg, raisins, and zest.
  3. Mix for at least 5 minutes until the dough is smooth and elastic.
  4. You may need to add a bit more flour so that the dough comes away from the sides of the mixing bowl and isn't sticky.
  5. Once dough stretches but doesn't break when pulled, it's ready.
  6. Cover the bowl with plastic wrap and leave it to rise until doubled in size - this could take 30 to 90 minutes depending on your environment.
  7. Line a 9x13" tray with baking paper.
  8. Punch the dough to deflate, and dust with the surface lightly.
  9. Form dough into a log and cut it into 12 equal pieces.
  10. Form each piece into a ball by pressing the dough ends under itself until smooth and rounded.
  11. Line the balls 3 x 4 in the tray.
  12. Cover loosely with plastic again and leave to rise for about 30-45 minutes.
  13. It won't double in size again but will fill out.
  14. Preheat the oven to 350°F.
  15. Mix the paste for the crosses and pipe the lines in both directions over the buns.
  16. Then bake until browned on top.
  17. The recipe said it would take 22 minutes, but mine took about 35.
  18. Lastly, heat the glaze in the microwave to melt.
  19. Paint over top of the warm buns when they come out of the oven.
  20. Cool completely.

Notes

Prepared, tried, and tested Corlea from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 344Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 149mgCarbohydrates 68gFiber 3gSugar 23gProtein 8g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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HISTORY OF HOT CROSS BUNS

hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and traditionally eaten on Good Friday in historically Commonwealth countries such as the United Kingdom, Ireland, Australia, India, New Zealand, South Africa, Canada, and some other parts of the Americas, including the United States.

The bun marks the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the Cross.

Hot Cross Buns with Glaze

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Hamilton Beach Classic Stand and Hand Mixer, 4 Quarts, 6 Speeds with QuickBurst, Bowl Rest, 290 Watts Peak Power, Black, and Stainless
Hamilton Beach Classic Stand and Hand Mixer, 4 Quarts, 6 Speeds with QuickBurst, Bowl Rest, 290 Watts Peak Power, Black, and Stainless
Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce – 1 Pack, Fast-Acting, Gluten Free, No Preservatives
Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce - 1 Pack, Fast-Acting, Gluten Free, No Preservatives

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