Latest update January 20th, 2025 4:00 AM
Hot cross buns recipe to try!
Cross Buns (Jehan Powell recipe)
By: Renay Sambach
Kaieteur News – Hot Cross Buns have been a beloved staple of Easter for centuries, and for good reason. Imagine biting into a warm, fluffy bun infused with cinnamon, nutmeg, and allspice, studded with plump raisins or currants, and topped with a deliciously sticky glaze. Is your mouth watering yet? Luckily, making hot cross buns at home is easier than you might think, and the rewards are truly scrumptious. It is a quintessential Guyanese Good Friday and Easter tradition.
Nowadays, you can find hot cross buns in bakeries and supermarkets all over the world, but there’s nothing quite like the satisfaction of baking your own batch from scratch. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your friends and family and fill your home with the irresistible aroma of freshly baked buns.
So, without further ado, let’s get started! Grab your apron, dust off your mixing bowl, and let’s make some hot cross buns. Whether you enjoy them toasted with a dollop of butter, or simply as a snack on the go, I promise these buns will be a hit with everyone. Let’s bake!
Tips and Tricks
Be careful not to over-knead the dough, as this can make it tough. Knead the dough just until it becomes smooth and elastic.
While the recipe calls for raisins and a specific amount of cinnamon and nutmeg, feel free to add more fruit and spices according to your taste preferences. Dried cranberries, currants, or chopped dried apricots can make a great addition to the buns.
To create a bold and noticeable frosting cross on top of the buns, make sure the icing is thick and not too runny. If it’s too runny, the cross may be difficult to pipe and will be less visible once it dries.
Make sure the milk is warmed to the correct temperature for activating the yeast. Too hot, and it could kill the yeast; too cold, and the yeast won’t activate. The ideal temperature is between 100-110°F (37-43°C).
The rising time for the dough may vary depending on the temperature and humidity of your kitchen. If your kitchen is cooler, the dough may take longer to rise, so be patient and allow enough time for the dough to double in size.
Ingredients
1.25 ounce package active dry yeast
1 1/2 cups lukewarm milk
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup white sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, melted
1 egg
1/4 cup raisins or currants, optional
SUGAR GLAZE
1/3 cup water
2 tbsp sugar
ICING CROSS
1 1/2 cups confectioners’ sugar
2 tbsp milk
Instructions
- Sprinkle the yeast over the warm milk and let stand until dissolved, about 5 minutes.
- Place the flour, salt, sugar, cinnamon, nutmeg, melted butter, egg and orange zest in a stand up mixer. Pour the yeast and milk mixture on top. With the dough hook, mix for about 5 mins until well combined.
- If using raisins, add them and mix for additional 2 mins. You can also add 1/2 cup cake fruits.
- Cover and let rise for 1 hour. After an hour, punch dough down and pour onto a lightly floured surface. Knead lightly for about 1 to 2 mins.
- Divide into 12 portions and shape into balls. Place onto a baking sheet pan, lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and brush with glaze. Allow to cool completely before adding frosting cross.
To make the glaze, place sugar and water in a small pot and cook for about 5 mins. Brush glaze over buns when hot.
Make the icing by whisking together the confectioners’ sugar and milk until smooth. Place into a small ziploc bag, and snip a tiny hole on one corner. When the buns are cool, pipe icing cross on top.
Notes
To make the flour cross, mix 1/4 cup flour with 1/4 cup water. Place in a piping bag and pipe the cross on the buns before placing into the oven.
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