Contributor: Baked by Joanna
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.
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