Spiced Sweet Hot Cross Buns
It’s almost Easter and I miss my favorite treats. Hot Cross Buns were baked yesterday. This is my friend, Arina’s recipe. She is the food editor for a weekly agricultural magazine in South Africa. I made some changes of my own though.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 50 minutes
- Yield: 12 buns 1x
Ingredients
Scale
- 4 x 250 ml (4 k) white bread flour (all-purpose works)
- 1 packet (10 g) instant yeast
- 5 ml cinnamon
- 10 ml mixed spices (pumpkin spice works well)
- 3 ml nutmeg
- 3 ml fine cardamom (I left it out)
- 45 ml caster sugar (regular US sugar is fine enough)
- 5 ml salt
- 100 g raisins or sultanas, soaked in hot water for 10 minutes
- Finely grated peel of 2 oranges
- 250 ml warm milk
- 1 extra-large egg
- 3 ml vanilla essence
- 60 ml melted butter
- 60 ml cake flour
- Coldwater
- 100 ml marmalade (I used apricot jam)
- 30 ml boiling water
- 45 ml whiskey
Instructions
- Mix the flour, yeast, spices, sugar, and salt in a large mixing bowl, and add the drained raisins and finely grated peel.
- Mix well. Lightly whisk together the milk, egg, vanilla essence, and butter and add to the dry ingredients.
- Mix to form a dough.
- Invert the dough onto a floured surface. Knead it for about 10 minutes until smooth and elastic.
- Put the dough in a greased bowl and cover it loosely.
- Let the dough rise for about 2 hours in a warm place, until its volume has more or less doubled.
- Knock the dough down and divide it into 12 equal pieces.
- Roll each piece into a ball and pack the balls in a medium-sized oven pan (loosely next to each other, not tightly against each other).
- Cover lightly again and leave to rise until the pan is full.
- Preheat the oven to 180°C./350°F.
- Mix the cake flour with a little cold water until it is just soft enough to be piped with a piping bag.
- Pipe crosses on the rolls.
- Bake the buns for about 20 minutes until cooked through and golden brown.
- Heat the marmalade, water, and whiskey to boiling point and simmer for a minute or two.
- Pour through a sieve and use the glaze to paint over the buns as soon as they come out of the oven.
- Serve warm or at room temperature with butter.
- Makes 12 buns.
Notes
Prepared, tried, and tested owner, Christl Honiball-Aucamp from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Nutrition
- Serving Size: a
- Calories: 10490
- Sugar: 33
- Sodium: 296
- Fat: 52
- Saturated Fat: 10
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 2104
- Fiber: 70
- Protein: 345
- Cholesterol: 32
Find it online: https://esmesalon.com/spiced-sweet-hot-cross-buns/
