Hot Cross Buns, an iconic treat that surfaces around Easter, are always a hit at brunches.
The use of ground cinnamon and cloves add warmth and a bit of spiciness, while dried fruits make the bread sweet enough, you’d think it’s a dessert.
Arranged snuggly in a baking pan, these buns fill your home with seasonal aromas that make it difficult not to open the oven door for a peek.
Believe me, patience pays off.
While I’m not much of a bread baker, I love that this recipe adapted from King Arthur Flour utilizes instant yeast.
For those who struggle to dissolve yeast in water, whether it’s because the water is never hot enough or maybe too hot that it kills the yeast, instant yeast is perfect.
You do not have to dissolve the ingredient in water at all.
Instead, you add instant yeast directly to the dry ingredients.
Plus, it eliminates one of the rising processes, so bread making is expedited.
That’s a huge bonus!
As for the recipe itself, I noticed my buns took a bit longer to bake than the original recipe.
About 5 minutes more to be exact.
In addition, I was able to form 20 buns, rather than 12-14, and believe me, they were substantial servings, so I suggest taking the time to roll out 20 balls of dough.
It’s always nice to have more, right?
I hope you enjoy this adaptation and will consider using it to celebrate Easter with your family.
What Dishes to Serve with this Recipe?
I recommend the following recipes for Easter celebration!
This Recipe Goes Well with:
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Hot Cross Buns Recipe
Hot Cross Buns - soft, fluff and pillowy hot cross buns spiced with cinnamon, cloves and loaded with dried fruits. So good you can't stop eating
- 1/4 cup apple juice (60 mL)
- 1/2 cup mixed dried fruit (75 g)
- 1/2 cup raisins (75 g)
- 1 1/4 cups milk, room temperature (300 mL)
- 3 large eggs (1 separated)
- 6 tablespoons unsalted butter, room temperature (90 g)
- 2 teaspoons instant yeast (10 mL)
- 1/4 cup light brown sugar, firmly packed (45 g)
- 1 teaspoon ground cinnamon (5 mL)
- 1/4 teaspoon ground cloves (1.25 mL)
- 1/4 teaspoon ground nutmeg (1.25 mL)
- 1 3/4 teaspoons salt (8.75 mL)
- 1 tablespoon baking powder (15 mL)
- 4 1/2 cups all-purpose flour (540 g)
- 1 large egg white, reserved from above
- 1 tablespoon milk (15 mL)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (2.5 mL)
- pinch of salt
- 3-4 teaspoons milk (15-20 mL)
Lightly coat 9" x 13" baking pan with nonstick spray; set aside.
Combine the apple juice with the dried fruit and raisins, cover with plastic wrap and microwave for 1 minute. Set aside to cool to room temperature.
Mix together all of the dough ingredients, except the fruit, and knead on low speed using an electric mixer until the dough is soft and elastic. Knead in the cooled fruit and the reserved liquid from the juice.
Allow the dough rise for 1 hour, covered.
Divide and roll the dough into 20 balls, slightly larger than a ping pong ball, with lightly oiled hands. Arrange them in the prepared pan in 4 rows of 5.
Cover the pan, and let the buns rise for 1 hour or until puffed and the edges are touching one another. Meanwhile, preheat the oven to 375 degrees F.
Whisk together the reserved egg white and milk, and brush it over the buns.
Bake the buns for 20 minutes or until golden brown. Remove from the oven, and transfer to a rack to cool completely.
Mix together the icing ingredients, adding just enough milk to create a sturdy and pipeable icing and pipe it in a cross shape atop each bun.
Contributor: Joanna Meyer.
Adapted from: King Arthur Flour
Use a pastry bag to pipe the icing on the buns. Use as much or as little of the icing as you like.