Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Hot Cross Buns
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- Level: Intermediate
- Total: 2 hr 45 min (plus cooling)
- Active: 35 min
- Yield: 12 hot cross buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 7 g
- Cholesterol
- 35 mg
- Sodium
- 178 mg
These sweet rolls are a classic for many Christians on Good Friday, but they originated as a pagan treat: The four quadrants represented the phases of the moon or the seasons. The cross is formed by piping a flour-water paste onto the dough before baking.
- Level: Intermediate
- Total: 2 hr 45 min (plus cooling)
- Active: 35 min
- Yield: 12 hot cross buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 7 g
- Cholesterol
- 35 mg
- Sodium
- 178 mg
Ingredients
For the Buns:
For the Crosses and Glaze:
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Directions
- Make the buns: Combine the raisins with the orange juice and water in a microwave-safe bowl. Cover and microwave until steaming, 45 to 60 seconds. Set aside to plump and cool. Heat the milk in the microwave until just warm.
- Combine the flour, sugar, yeast, salt, butter and egg in a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture looks like coarse sand. Add the warm milk and beat to make a soft, sticky dough. Add the lemon zest, cinnamon, allspice, candied orange peel and plumped raisins (plus any extra liquid) and mix briefly just to combine.
- Turn out the dough onto a lightly floured surface and knead until smooth and elastic, dusting with more flour and scraping with a bench scraper as needed, 3 to 5 minutes. The dough will be sticky at first; continue kneading until it’s just a little tacky and doesn’t need flour. Mist a large bowl with cooking spray and add the dough, turning to coat. Cover with plastic wrap or a damp heavy towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
- Line a 9-by-13-inch baking sheet with parchment paper. Turn out the dough onto a clean surface and gently pat into an even rectangle. Cut into 12 equal pieces, then shape each piece into a ball. Evenly arrange on the baking sheet; lightly cover and let rise again until doubled in size, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Make the crosses: Whisk the flour and 3 tablespoons water in a small bowl. Whisk in the remaining 1 tablespoon water in 1/2-teaspoon increments until a thick, smooth, pipable paste forms. Transfer to a piping bag fitted with a 3/8- or 1/4-inch plain round tip (or use a resealable plastic bag and snip a corner). Once the rolls have doubled in size, pipe a cross on each.
- Bake until the rolls are golden brown and nicely risen, 25 to 30 minutes. Transfer the baking sheet to a rack.
- Make the glaze: Stir the honey, melted butter and salt in a small bowl until combined. Brush all over the buns, including the sides. Serve warm or at room temperature.
