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!
5 Secrets to 20 Min Dinners
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- 1/4 cup (60 ml) apple juice
- 1/2 cup (75 g) mixed dried fruit
- 1/2 cup (75 g) raisins
- 1 1/4 cups (300 ml) milk, room temperature
- 3 large eggs, (1 separated)
- 6 tablespoons (90 g) unsalted butter, room temperature
- 2 teaspoons (10 ml) instant yeast
- 1/4 cup (45 g) light brown sugar, firmly packed
- 1 teaspoon (5 ml) ground cinnamon
- 1/4 teaspoon (1.25 ml) ground cloves
- 1/4 teaspoon (1.25 ml) ground nutmeg
- 1 3/4 teaspoons (8.75 ml) salt
- 1 tablespoon (15 ml) baking powder
- 4 1/2 cups (540 g) all-purpose flour
- 1 large egg white, reserved from above
- 1 tablespoon (15 ml) milk
- 1 cup powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- pinch of salt
- 3-4 teaspoons (15-20 ml) milk
- 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°F (190°C).
- 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.
Serving Size20 rolls
Amount Per Serving Unsaturated Fat 0g