Hot cross buns are traditionally made and eaten on Good Friday. This recipe is from my mom. It is a big hit in our family.
- 12 buns
- 4 1/2 cups all-purpose flour (type 405) (550 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon orange zest/peel
- 1/4 teaspoon salt
- 1 package yeast (enough for 500 grams flour)
- 1 cup milk (284 milliliters)
- 1/2 cup butter or margarine (114 grams)
- 1/4 cup warm water (70 milliliters)
- 1 egg
- 1/2 cup dark raisins
- 1/2 cup golden raisins
Icing / Frosting
- Preparation: 1 h
- Cooking: 30 min
- Ready in: 4 h 20 min
- In large bowl, combine sugar, cinnamon, salt, yeast and 1 cup of the flour. In a medium saucepan, heat milk margarine and water until very warm (120-130 F) (48-55 C)
- Gradually add liquid ingredients to dry ingredients using a large wooden spoon, or a mixer on low speed. Beat for about 2 minutes until yeast is completely dissolved, and you see some bubbles forming. Add the egg and one cup of flour; beat for 2 minutes. Gradually add more flour a little bit at a time until you have a soft dough
- Spread the remaining flour onto a clean surface. Turn the dough out onto the floured surface. Add the raisins and orange peel. (Now is also the time to separate the dough into a raisiny and a raisin-free version if you so choose). Knead the dough for about five minutes until smooth and elastic, adding a bit bit more flour if necessary to prevent sticking.
- Grease a large bowl with oil or butter (you can use the same mixing bowl if you wish). Place the dough into the bowl, making sure to grease all sides of the dough. Cover and let rise in a warm place for about 2 hours or until doubled. You can check to see if it has doubled by pressing two fingers into the dough a bit. If the dough does not spring back, it is ready.
- Punch down the dough by punching your fist into the center of the dough and then pulling the sides into the center. Turn out onto a floured surface and let rise for an additional 30 minutes, covered with a towel (or just put the bowl upside down over it).
- Grease a 13x9 inch baking pan (or if doing a double recipe, a cookie sheet with sides works well). You can also line the pan with parchment paper instead of greasing it if you'd like. Divide the dough into 12 pieces, form each into a ball, and place on the baking pan. Brush the rolls with an egg wash consisting of one egg yolk and two teaspoons cold water.
- Cover with a towel and let rise for an additional 15 minutes. Meanwhile preheat the oven to 350 F (175C).
- Using the back of a butter knife make a cross in the top of each bun about 1/4 deep.
- Bake buns 25-30 minutes or until brown.
Icing / Frosting
- Combine the powdered sugar, milk, softened margarine, and lemon juice in a small bowl, and stir until completely mixed. It should be fairly thick, with a consistency that will drip slowly from a spoon.
- After the buns have cooled for 10 to 20 minutes, put the icing into the crosses. Let cool an additional 10 minutes or so, then enjoy!