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Hot Cross Buns https://www.metro.ca/userfiles/image/recipes/brioches-4859.jpg PT30M PT20M PT1H05M
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.
12
1/4 cup (60 mL) sultanas 1/4 cup (60 mL) finely chopped dried apricots and candied cherries 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
Hot Cross Buns

Hot Cross Buns

Rate this recipe
2 Votes
12
small buns
0:30
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    sultanas
  • 1/4 cup
    (60 mL)
    finely chopped dried apricots and candied cherries
  • 1 Tbsp.
    (15 mL)
    active dry yeast
  • 3/4 cup
    (190 mL)
    warm milk
  • 1/4 cup
    (60 mL)
    butter, melted and still warm
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    NOUVEAU
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    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

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    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

    $1.99

    125 g, VOIR VARIÉTÉS EN MAGASIN

  • 1
    egg, beaten
    Flyer Deals  (3)
    Bonus 25 pts
    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

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    CALIBRE GROS, 6 UN.

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    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

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    CALIBRE GROS, DOUZ.

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    $5.99

    CALIBRE GROS, DOUZAINE

  • 6 Tbsp.
    (90 mL)
    sugar
    Flyer Deals  (7)
    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    Redpath Icing or Brown Sugar

    Redpath Icing or Brown Sugar

    $1.99 ea.

    1 kg, SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    vanilla
  • 3 1/2 cups
    (875 mL)
    flour
    Flyer Deal  (1)
    MÉLANGE DE FARINE IRRESISTIBLES SANS GLUTEN | IRRESISTIBLES GLUTEN FREE FLOUR MIX

    MÉLANGE DE FARINE IRRESISTIBLES SANS GLUTEN | IRRESISTIBLES GLUTEN FREE FLOUR MIX

    $4.99

    1 kg

  • 1 tsp.
    (5 mL)
    spice blend (nutmeg, cinnamon, ginger)
  • 1
    egg, beaten, for egg wash
    Flyer Deals  (3)
    Bonus 25 pts
    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    CALIBRE GROS, 6 UN.

    25 points Metro

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    $3.49

    CALIBRE GROS, DOUZ.

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    $5.99

    CALIBRE GROS, DOUZAINE

Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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