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Hot Cross Buns 2 ways

Easter Hot Cross Buns
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I present Hot Cross Buns – a world known classic, ideal for a cup of tea or coffee. Hot Cross Buns by its meaning: the cross representing crucifixion of Jesus Christ, spices resemble embalming of his body. Traditionally, the buns are eaten on Good Friday, indicating the end of Lent and beginning of Easter.

I present you Easter Hot Cross Buns 2 ways, therefore I always list double amounts of ingredients in the shopping list, for instance 20g+20g of fresh yeast. I have also tried a version with a whole-wheat flour and it tasted really great. The principle is half amount of whole-wheat flour, half of the plain one.

The first buns are flavoured up with some vanilla, raisins and lemon zest. The second ones are spiced up with cardamom, cloves, cinnamon, nutmeg and ginger.
You should always store them the same way as you do with bread. Warm them up for a bit in the oven or on a toaster. They are lovely with a layer of butter, honey or homemade marmalade.

Hot Cross Buns make a perfect breakfast or afternoon meal for kids 2 plus because of a possible egg white intolerance.

Total Time: 1 hour + 1,5 hour of dough rising

Shopping List

The Dough:
20+20g of fresh yeast
½ + ½ cup of lukewarm milk
1+1 teaspoon of caster superfine sugar
380+380g of plain flour, sifted (380g of whole-wheat flour + 380g of plain flour optional)
A pinch of salt
40+40g of caster superfine sugar
50+50g of butter, melted
1+1 whole egg

Few spoons of honey for brushing, melted

Vanilla Hot Cross Buns with Raisins:
1 package of vanilla sugar
1 teaspoon of lemon zest, cinnamon and ground cloves
70g of raisins (soaked in warm water)

Spiced Hot Cross Buns:
1 teaspoon of lemon zest
1 teaspoon of orange zest
2 teaspoons of cardamom (3 pods), cloves, cinnamon, nutmeg and ginger, mashed


The Dough

First, activate the yeast. Prepare 2 cups filled with lukewarm milk up to half volume of each cup. Sprinkle with 20 and 20g of yeast. Add 1 teaspoon of sugar into each and place cups in a warm place. Let it work for about 30 minutes.

Meanwhile, prepare 2 large mixing bowls for the doughs.

Vanilla Hot Cross Buns with Raisins

In the first bowl place 380g of flour with pinch of salt, 40g of sugar, package of vanilla sugar and 1 teaspoon of ground cinnamon with cloves.

Next, add 1 egg, 50g of melted butter, lemon zest, yeast and raisins. Knead until it is nicely smooth and non sticking texture. Add little bit of milk from the yeast cup if necessary.

Spiced Hot Cross Buns

In the second bowl, mix 380g of flour with a pinch of salt, 40g of sugar and 2 teaspoons of mixed spices.

Stir in 1 egg, 50g of melted butter, lemon zest, orange zest and yeast. Knead until you get a smooth and homogenous texture.

Dust both prepared doughs with some plain flour and cover with clean cloths. Place the bowls in a warm place and let them rise for about 1 hour.

Preheat the oven to 180 degrees.


When the doughs double their size, take them out of a bowl and divide each into 12 small buns. Place each 12 in a medium baking tray lined with some baking paper. Set aside.

In a small bowl, place around 3 tablespoons of plain flour with 4-5 tablespoons of cold water and mix with a metal spoon. The mixture should have rather thick consistency. Place it in a decorating bag and pipe a cross on top of each of them.

Bake them in the oven for about 30 minutes until they are nicely golden on the top. Let them cool down for a bit and brush with some melted honey.

Makes 12+12 pieces.

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