Hot Cross Buns

Hot Cross Buns
  • 12 small buns
  • 0:30 Preparation
  • 0:20 Cooking
  • 1:05 Total Time

Ingredients

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  • 1/4 cup
    (60 mL)

    sultanas

  • 1/4 cup
    (60 mL)

    finely chopped dried apricots and candied cherries

  • 1 Tbsp.
    (15 mL)

    rum or orange juice

  • 1/4 cup
    (60 mL)

    warm water

  • 1 Tbsp.
    (15 mL)

    active dry yeast

  • 3/4 cup
    (190 mL)

    warm milk

  • 1/4 cup
    (60 mL)

    butter, melted and still warm

  • 1

    egg, beaten

  • 6 Tbsp.
    (90 mL)

    sugar

  • 1/2 tsp.
    (2 mL)

    Salt

  • 1/2 tsp.
    (2 mL)

    vanilla

  • 3 1/2 cups
    (875 mL)

    flour

  • 1 tsp.
    (5 mL)

    spice blend (nutmeg, cinnamon, ginger)

  • 1

    egg, beaten, for egg wash

Preparation

In a bowl, soak sultanas, apricots and cherries in rum or orange juice for 1 hour or so.

In a large bowl, pour warm water, add yeast and let sit in a warm spot until yeast is foamy.

In another bowl, mix warm milk with melted butter, beaten egg, sugar salt and vanilla. Stir into yeast.

Combine half the flour with the spice blend and stir into the yeast mixture. Gradually add remaining flour, bit by bit, until dough is smooth and no longer sticky.

Knead the dough on a lightly floured surface.

Sprinkle fruit over the dough, and knead again. Dough should be smooth and elastic.

Cover the dough with a damp cloth and set in a warm spot, away from drafts, for 1 hour to rise until it has doubled in size.

Punch the dough down to expel air bubbles, and cut into 12 or 14 equal pieces.

Preheat oven to 400°F (200°C).

Place buns 2 in. (5 cm) apart on two buttered baking sheets.

With a knife, cut a cross in the top of each bun. Cover and let rise for 15-30 minutes or until dough has doubled in size.

Brush tops with egg wash.

Bake 15 - 25 minutes, or until done and browned.

Cool on a wire rack before pulling them apart.

Cooled buns can be set on waxed paper and frozen uncovered, wrapped when frozen and kept for up to 2 months.

Source: Metro