Hot Cross Buns

HAPPY EASTER!

I just needed a reason to upload a recipe and what better occasion than resurrection Sunday?! Hot Cross Buns are traditionally eaten during Lent or on Good Friday, (According to Google, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend) but… you can make these anytime and I promise they will be just as good.

 

Hot Cross Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 15-18
Ingredients
  • 2¼ tsp Active Dry Yeast
  • 2 tsp Brown Sugar
  • 1 c. Almon Milk, warm (110*F)
  • ⅓ c. Vegan Butter, melted
  • ¼ c. Lemon Juice
  • 1 Tbsp Orange Zest
  • 3¼ - 4 c. All-Purpose Flour
  • ¼ c. Brown Sugar
  • 2 tsp Baking Powder
  • 1½ tsp Cinnamon
  • ¾ tsp Salt
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Ginger
  • ½ c. Raisins
  • ICING:
  • 1 c. Powdered Sugar
  • 2 Tbsp Almond Milk
  • 1 tsp Vanilla Paste
  • pinch on salt
Instructions
  1. Combine warm milk, 2 tsp brown sugar, and yeast. Set aside for at least 10 minutes to activate your yeast.
  2. Combine dry ingredients, set aside.
  3. In the bowl on a stand mixer, combine everything except your raisins, starting with 3¼ c. Flour, adding more if your dough is too sticky. (Don't exceed 4 cups)
  4. Mix for 3 minutes, add raisins and mix for an additional 2-5 minutes. Your dough should be soft and springy!
  5. Place dough into a lightly greased bowl, and cover will a towel.
  6. Rest until doubled in size.
  7. Once doubled, cut your dough blob in half and roll each one into a 12-inch log. Cut each log into 6-8 pieces, depending on how large you want your rolls to be.
  8. Roll each piece into a ball and place into a greased or parchment lined 9 x 13 pan.
  9. Cover your pan with a towel & rest until doubled in size.
  10. Preheat to 350*F
  11. Bake for 20-25 minutes, or until your hot cross buns are a medium brown.
  12. Combine icing ingredients and transfer to a piping bag or a ziplock bag with a small hole cut on one side.
  13. Once cooled, top each bun with a "+" of icing.
  14. ENJOY!!

 

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