Tuesday, May 24, 2011

Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.

This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.

I love it this way, as a side dish, not too sweet but sweet enough.

Hot Cross Buns
adapted from Allrecipes.com


  • 1 tablespoon active dry yeast
  • 3/4 cups warm milk (110 degrees F)
  • 1 egg white + 1 egg, beaten
  • 3 tablespoons butter, softened
  • 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
  • 2 cups whole wheat flour
  • 3/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup dried currants
  • 1 tbsp orange/grapefruit zest
  • 1/2 cup confectioner's sugar
  • 1 cup whole wheat pastry flour
  • 1 egg yolk, lightly beaten
  • 2 tablespoons water
  • 2 teaspoons milk (almond, skim, or your favorite)


  1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
  2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
  3. Punch down on floured surface, cover, and let rest 10 minutes.
  4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
  6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)

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