Tradition
Hot Cross Buns
This is something that has always been a tradition whether store bought/homemade. In recent years I have found that making my own is more satisfying. The store bought ones were either to dry or just not tasty enough. So two years ago I begun making my own and my family also agreed that homemade is the best! So preparing them myself turned into my own little family tradition and not to mention I have two additional helpers now. 😊
Recipe:16-18 Buns
Recipe:16-18 Buns
Dough Ingredients:
1/2 Cup Unsalted Butter (any butter is fine)
2 Cups Warm Milk
1/2 Cup Granulated Sugar
1 Pack Active Dry Yeast
5 Cups Flour (Divided)
1 Teaspoon baking Powder
2 Teaspoon Salt
1/2 Cup Preserved Fruit
3/4 Cup of Raisins
Icing:
1 1/2 Cups Sifted icing Sugar
1 Teaspoon Lemon Juice
4 Tablespoons Milk/Water
Vanilla Essence
Instructions:
Grease two baking pans and set aside. In a large bowl whisk together the warm milk, melted butter and granulated sugar. The mixture should be warm to touch, if it is too hot leave to cool down a few minutes more.
Next sprinkle yest over the mixture and leave to stand for one - two minutes. Then add the four cups of all purpose flour mixing well with a spoon until combined. Fell free to add additional flour if the mixture it still too soft to form into a dough. Cover the bowl and leave to raise in a warm area until doubled in size (1 hour).
After the hour uncover adding remaining 3/4 cup of flour, baking powder and salt. At this point add your raisins and preserved fruit, although the recipe states measurements for this you can use less or more as your desire.
Shape into medium sized balls and arrange into baking pans in a circular fashion, similar to making hops. Be sure to leave enough space between each, cover once again and leave to raise for 30 minutes.
Remove cover and place in oven for approximately 15-20 minutes. Allow buns to cool 5 minutes before icing
To prepare icing sift icing powder into a bowl, add lemon juice, milk/water and vanilla essence and mix until well combined and a smooth texture is achieved. Now this icing is not for piping as my kids prefer icing over the entire top I just hold the buns face down and dunk them into the icing. Be sure to drain off any excess icing.
For making crosses reduce the amount of milk/water by half, you can always add extra icing powder until a firmer consistency is achieved for making crosses.
Although the instructions said to preheat I skipped that part. I don't believe in preheating ovens especially as each oven is different, what are your views and experiences on this?
1/2 Cup Unsalted Butter (any butter is fine)
2 Cups Warm Milk
1/2 Cup Granulated Sugar
1 Pack Active Dry Yeast
5 Cups Flour (Divided)
1 Teaspoon baking Powder
2 Teaspoon Salt
1/2 Cup Preserved Fruit
3/4 Cup of Raisins
Icing:
1 1/2 Cups Sifted icing Sugar
1 Teaspoon Lemon Juice
4 Tablespoons Milk/Water
Vanilla Essence
Instructions:
Grease two baking pans and set aside. In a large bowl whisk together the warm milk, melted butter and granulated sugar. The mixture should be warm to touch, if it is too hot leave to cool down a few minutes more.
Next sprinkle yest over the mixture and leave to stand for one - two minutes. Then add the four cups of all purpose flour mixing well with a spoon until combined. Fell free to add additional flour if the mixture it still too soft to form into a dough. Cover the bowl and leave to raise in a warm area until doubled in size (1 hour).
After the hour uncover adding remaining 3/4 cup of flour, baking powder and salt. At this point add your raisins and preserved fruit, although the recipe states measurements for this you can use less or more as your desire.
Shape into medium sized balls and arrange into baking pans in a circular fashion, similar to making hops. Be sure to leave enough space between each, cover once again and leave to raise for 30 minutes.
Remove cover and place in oven for approximately 15-20 minutes. Allow buns to cool 5 minutes before icing
To prepare icing sift icing powder into a bowl, add lemon juice, milk/water and vanilla essence and mix until well combined and a smooth texture is achieved. Now this icing is not for piping as my kids prefer icing over the entire top I just hold the buns face down and dunk them into the icing. Be sure to drain off any excess icing.
For making crosses reduce the amount of milk/water by half, you can always add extra icing powder until a firmer consistency is achieved for making crosses.
Although the instructions said to preheat I skipped that part. I don't believe in preheating ovens especially as each oven is different, what are your views and experiences on this?
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