A rich, golden dough, heavy … Once the dough is smooth, you will drain the raisins, then mix them into the dough. As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm. Just microwave to heat, mix until smooth then lightly brush onto the surface. We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peels and many others. This recipe is absolutely fantastic. In stepped the wonderful world of friends sharing their favorite recipes and my research online and in cookbooks. Now, use a piping bag to make crosses with it on top of each bun. Punch dough down. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. “When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Cut into 12 equal pieces. Remove the cling wrap and pipe crosses onto the buns. These Hot Cross Buns are a spiced sweet bun loaded with currants or raisins and topped with vanilla icing. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Mix to combine. Brush with jam mixture while warm. My favorites are to combined candied orange peel and a light orange glaze. + cooling. Of course, while these are most commonly served on Easter at the end of Lent, you can truly eat them any time of year. Pipe an "X" on top of each bun. Place flour, remaining sugar, salt and spices in a bowl. Warm and wind free – perfect dough rising conditions! Your email address will not be published. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious. Start by getting your yeast starter ready by adding warm milk, sugar, and yeast into a small bowl then set it aside until the yeast has bloomed. Once the dough is smooth, place it in a bowl, cover with cling wrap* then leave it in a warm place until it doubles in size. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner. Dust work surface with flour, place dough on work surface. Let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. x 9-in. Fluffy, fragrant, homemade Hot Cross Buns recipe! Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Turn once to coat the top and cover with plastic wrap. Divide the dough into 24 equal portions. You don't actually need to dissolve it in liquid like I do with the dry, but there's no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast. They’re a traditional Good Friday and Easter recipe! Transfer them to a wire rack and let cool. Watch the Kneaded Hot Cross Buns video above to see how to roll the dough into balls and pipe on the crosses. I haven’t! Turn onto a lightly floured surface; divide into 12 portions. They work equally well in bread machine on dough cycle as they do with my mixer and dough hook. Use overhang to lift buns onto a cooling rack. I have no idea what a hot cross bun should taste like but still this is a winner for me! Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Taste of Home is America's #1 cooking magazine.