Hot Cross Buns are delicious sweet rolls decorated with a cross made of dough or icing. They are a traditional Easter treat (often eaten on Good Friday). San Diego food blogger, The Seaside Baker, shares her recipe.
1/4 cup rum (optional: substitute water)
1 cup raisins
1 ¼ cups milk, warm but not hot
2 teaspoons instant yeast
1/4 cup granulated sugar
1 large egg, plus 1 egg yolk (save white for later)
1 ½ teaspoons ground cinnamon
1 ¾ teaspoons salt
1 Tablespoon baking powder
4 Tablespoons butter, room temperature
5 cups bread flour
1 large egg white
1 Tablespoon milk
1 ¼ cup powdered sugar
1/2 teaspoon vanilla
Pinch of salt
4 teaspoons milk
- In a small microwave safe bowl, add rum and raisins. Microwave for 45 seconds, then set aside.
- In a large bowl combine warm milk and yeast. Allow yeast to bloom (foam), about 5 minutes.
- Once yeast has bloomed, add all remaining ingredients (in the “Buns” list), including raisins and rum.
- Knead dough until the dough is soft and no longer sticking to the sides of the bowl or your hands.
- Cover and place in a warm dry place to rise for one hour.
- Once dough has doubled in size, punch dough down on floured surface; cover and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9x12 pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Whisk together egg white and milk, then brush onto balls.
- Bake at 375 degrees for 20-25 minutes.
- To make the crosses: mix together icing ingredients.
- Place glaze in a piping bag or a sandwich bag (with corner snipped off); pipe a cross onto each roll.
Find more fabulous recipes from local blogger, Jackie Bruchez, at www.seasidebaker.com.