Hot Cross Buns
- Ingredients:
- 14
- Yields:
-
24 buns
- Serves:
- 24
ingredients
- 4 1⁄2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 2 tablespoons quick-rising yeast
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg, grated
- 1 teaspoon lemon essence or 1 lemon, zest of
- 2 cups water, Warm
- 1⁄4 cup butter, Melted
- 2 eggs
- 2 teaspoons cinnamon
- 1⁄2 cup mixed candied peel
- 1 cup raisins
- 2 tablespoons milk
- 1 1⁄2 cups icing sugar
directions
- In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg.
- Stir in warm water and butter, then beaten eggs.
- Using a wooden spoon, vigorously stir dough until smooth and elastic.
- Stir in raisins and candied peel.
- Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes.
- Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full.
- Brush tops with melted butter.
- Cover and let rise in a warm place until almost double, about 20 - 30 minutes.
- Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned.
- Let cool on wire racks until warm, about 10 - 15 minutes.
- Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses.
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Reviews
-
I made these for Easter and they were excellent! I halved the recipe and got 15 buns. I used 2 egg whites instead of one whole egg and used half skim milk and half water. I reaize that this is probably supposed to be a batter bread, but I added an extra cup of flour to make it kneadable, because I wanted to make these buns in a 13x9 pan instead of muffin tins. I rolled them into 15 little balls, let them rise, cut crosses in them, drizzled the icing into the indents of the cut crosses and they looked just like the ones at the store!! Everyone loved them, even my mom who claims she does not like hot cross buns, she ate 3 in a row! Thanks for the delicious recipe!
Tweaks
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I made these for Easter and they were excellent! I halved the recipe and got 15 buns. I used 2 egg whites instead of one whole egg and used half skim milk and half water. I reaize that this is probably supposed to be a batter bread, but I added an extra cup of flour to make it kneadable, because I wanted to make these buns in a 13x9 pan instead of muffin tins. I rolled them into 15 little balls, let them rise, cut crosses in them, drizzled the icing into the indents of the cut crosses and they looked just like the ones at the store!! Everyone loved them, even my mom who claims she does not like hot cross buns, she ate 3 in a row! Thanks for the delicious recipe!
RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been.
I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking.
I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
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Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too!
In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means :
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I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
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