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hot-cross-buns

Hot Cross Buns
Makes Makes 16 Buns. Photo by Robin Hood
By Robin Hood

Directions

  1. Dissolve 1 teaspoon (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Combine warm milk, 1/4 cup (50 mL) sugar and salt.
  3. Add lukewarm milk mixture, butter, egg, spices and 1 cup (250 mL) flour to dissolved yeast mixture. Beat for 3 minutes.
  4. Add raisins and candied fruit.
  5. Stir in about 2 3/4 cups (675 mL) remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.
  6. Knead dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).
  7. Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  8. Let Rise in warm place (75°-85°F/24°-29°C) until doubled (60 to 90 minutes).
  9. Punch Down. Turn out onto floured board. Divide into 16 equal pieces. Shape each piece into a smooth ball. Place 2″ (5 cm) apart on parchment paper lined baking sheets. Flatten balls slightly; cover with tea towel.
  10. Let Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  11. Brush buns with mixture of egg yolk and water, if desired.
  12. Cut a cross in top of each bun with a sharp knife. Let stand 10 minutes.
  13. Bake in preheated oven at 375°F (190°C) for 15 to 20 minutes, or until golden brown.
  14. Mix together ingredients for the icing and spread over cooled buns.
Ingredients:
BUNS
  • 1 tsp (5 mL) granulated sugar
  • 1/2 cup (125 mL) water, warm
  • 1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
  • 2/3 cup (150 mL) milk, warm
  • 1/4 cup (50 mL) granulated sugar
  • 1 tsp (5 mL) salt
  • 1/4 cup (50 mL) butter
  • 1 egg, beaten
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground cloves
  • 4 cups Robin Hood® Best for Bread Homestyle White Flour
  • 1 cup (250 mL) raisins
  • 1/3 cup (75 mL) mixed candied fruit or chopped cherries
  GLAZE
  • 1 egg yolk
  • 1 tbsp (15 mL) water
  • 1/4 cup (50 mL) icing sugar
  • 1 tsp (5 mL) milk