Traditional Hot Cross Buns

Eating Hot cross buns for Easter has been a tradition since I was young but little did I know it was not made the traditional way. While making these buns I researched and realized that the traditional way of making these buns were to pipe the cross and then bake them. I was so astonished to know this as all my life I only had it one way. Someway along the line someone came up with the idea of piping the cross on top. Now, don’t give me wrong I love the piping on top. I mean its sweet frosting who doesn’t love that! I really was taken by surprised so I had to make them and see if the traditional way taste just as great. To my surprise they were delightful! It is the same dough only difference was the cross being made from a flour mixture and piped into the bun. I made my own citrus spiced glaze for the top. It’s sticky, delicious and pairs well for the bun. Hope you guys love this as much as I did.

Happy Easter!!!

Ingredients

Dough

• 1 pack instant yeast
• ¼ Cup caster sugar
• 1 Cup warm milk
• 4 Cups Cuisine All Purpose Flour
• 1 tsp Cardamom
• 1 /tsp Nutmeg
• ¼ Cup Butter (softened) 
• 1 egg
• ½ Cup Cuisine  Raisins
• ¼ Cup Cuisine Mixed Peel
• ½ Orange zest
• ½ Lime zest
• 1 tbsp Vanilla essence
• 1 tsp Salt

Cross Paste mix

• ½ Cup plain flour
• ¼ Cup water
• 3 tsps sugar

Citrus Spiced Glaze

• ½ Orange zest and juice
• ½ Lime zest and juice
• 2 Cups Water
• 2 Cups White sugar
• 2 tsp Orange Angostura Bitters
• 1 Cinnamon stick
• 3 Bay leaves

Traditional Hot Cross Buns Method

• Start the dough by making the yeast mixture. Heat the milk in the microwave until warm to the touch. In a bowl add the milk, sugar and yeast. Mix well and set it sit for 5 minutes. Note: (When the mixture begins to look frothy it is ready.)
• In a large bowl mix the flour, salt, spices and zest together. Then rub the butter into the flour with your fingertips until it has disappeared and turned into fine breadcrumbs.
• Cut raisins into smaller pieces.
• Next add the egg, mixed fruit, vanilla essence and yeast mixture. Mix all the ingredients and knead the dough it comes together. Note : ( At least 5-8 minutes)
• Cover with a damp cloth for 1 hour. Note: (A warm place is more suitable for the dough.)
• When your dough has risen and doubled in size, lightly flour a work surface to knead the dough for about 5 minutes.
• Then cut the dough into 16 pieces and roll each piece into a ball shape and place them on your lined baking tray.
• Leave them to raise for another 10 – 15 minutes
• Preheat the oven to 350 degrees.
• Next to make the flour paste for the cross mix all ingredients together until a smooth paste is formed. Note : (The paste should be thick, if it is runny just add a little more flour until you get the right consistency)
• Using a piping bag or zip lock bag make a tiny hole in the corner. Pipe a straight line across the buns in one direction and then going across the other way so you make a cross on each bun.
• Bake for 20 minutes or until golden brown.
• To make the glaze in a pan add all the ingredients and place on a medium to high heat. Allow the mixture to thicken. Note : ( At least half of the liquid has to be dissolved.)
• When the buns are ready take them out of the oven and apply the glaze.
• Enjoy while still warm.