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Hot Cross Buns

Categories // Bermunchies

Hot Cross Buns

Good Fiday would not be complete without a batch of warm hot cross buns to accompany your freshly made fishcakes! We found a great recipe on the Lindos website that we wanted to share with you all. Try it out and let us know how they come out!




Hot Cross Buns




31/2 cups flour
1/2 cup sugar
3 tbsp. butter, melted
1/2 tsp. salt
1 cup milk, scalded
1 pkg. yeast, softened in 1/4 cup warm milk
1 egg
1 tsp. McCormick Ground Cinnamon
1/2 tsp. McCormick Ground Allspice
3/4 cup raisins



Pour scalded milk into a bowl. Add sugar, salt and melted butter. Cool to luke warm; stir in softened yeast and the well-beaten egg.
In a large bowl sift flour, cinnamon, and allspice. Add raisins and liquid. Mix well and then cover and let dough mixture rise in a warm place until double in bulk. Punch down and knead on a floured surface for a short time. Shape into small buns. Place buns on a well-greased baking pan and allow to rise again. Brush tops of buns with slightly beaten egg white. Bake at 375°F for 20 minutes.


For the cross topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.


Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
Add icing to a small Ziploc bag and snip the corner. When buns have completely cooled, with a sharp knife cut a cross into top of bun and pipe over with icing sugar.


GLAZE (optional)
2 tbsp granulated sugar
2 tbsp water
In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.

Yield: 18 buns