Hot Cross Buns
A must for Easter and Good Friday back home in Bermuda! Just add a fish cake and some mayo and ketchup! I got this recipe from a bakery in Bermuda. Dont be afraid to add more spices if thats your taste!
A must for Easter and Good Friday back home in Bermuda! Just add a fish cake and some mayo and ketchup! I got this recipe from a bakery in Bermuda. Dont be afraid to add more spices if thats your taste!
- 1/2 �teaspoon salt
- 7 -7 1/2�cups flour
- 2 �(1/4�ounce)�package active dry yeast
- 1/2 �cup brown sugar
- 3 �cups warm water
- 1/4 �cup unsalted butter
- 2 �large eggs
- 2 �tablespoons cinnamon
- 1/2 �tablespoon allspice
- 2 -3�cups raisins
- for the cross
- 1 �cup warm water
- 1 �cup flour� (or a little more)
- for the glaze
- 2 1/2 �cups sugar
- 1 1/4 �cups water
- 3/4 �cup light corn syrup
- Carbohydrate 1.925 g
- Cholesterol 1057.5 mg
- Fat 24.85 g
- Fiber 0 g
- Protein 31.45 g
- Saturated Fat 7.7475 g
- Serving Size 1 1 Dozen (401g)
- Sodium 1517.18375 mg
- Sugar 1.925 g
- Trans Fat 4.1675 g
- Calories 358 calories
Step-by-step
- Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
- Mix together the flour, spices and salt.
- With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
- Now add the raisins.
- The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
- If not, add a little more flour.
- Cover with a towel and let it rest in a warm place until it doubles in bulk.
- Be sure it's in a large enough bowl to accommodate the new size.
- Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).
- Roll into a ball and place on a baking sheet several inches apart.
- When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.
- You'll need more than one baking sheet.
- Preheat oven to 400 degrees.
- While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
- Pipe a cross on each risen bun.
- Bake for 15-20 minutes or until golden.
- While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
- When it looks clear, brush down the sides with a pastry brush dipped in cold water.
- Allow to cool.
- It'll be sticky, but still brushable.
- When the buns are removed from the oven, cool on a wire rack and brush with glaze.
- (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).
While standard British hot cross buns lean heavily on dried peel and lighter spice profiles, this Bermudian adaptation incorporates substantial amounts of cinnamon and allspice directly into the flour matrix before the liquid is introduced. Enriched doughs containing butter, eggs, and brown sugar require precise hydration because fat coats gluten strands, slowing down yeast activity and water absorption significantly. If you substitute whole milk for the warm water specified in the formula, account for the extra milk solids and fat by kneading the mass for an additional five minutes to ensure adequate gluten development. When working with active dry yeast, maintaining a liquid temperature between 105 and 110 degrees Fahrenheit guarantees optimal cell awakening without denaturing the fungi.
Spice Distribution and Piping Physics
Incorporating up to two tablespoons of cinnamon and half a tablespoon of allspice demands thorough dry-whisking with the flour before the wet ingredients enter the bowl, preventing localized pockets of spice from inhibiting yeast fermentation. The flour-and-water paste used for the characteristic crosses must be mixed to a thick consistency that holds its shape under heat without running down the sides of the rising dough during the final 15-minute proof. Brushing the hot baked buns with a boiled sugar and corn syrup glaze creates a shiny, sealing barrier that locks in internal moisture while cooling on a wire rack. For longer storage, freeze the unglazed baked units in airtight bags for up to three months, then thaw at room temperature and reheat in a 350-degree oven before applying fresh glaze.
