Hot Cross Buns — an Easter tradition!

 Traditionally eaten on Easter or on Good Friday, these soft and light,  slightly sweet rolls and filled with raisins and spices. Recipe instructions include rubbing or cutting the butter into the flour before adding the wet ingredients—a step not usually employed in typical yeast bread recipe + the cross is created by a flour paste versus frosting. Rolls do  freeze well. This recipe was inspired by one at lovefoodies.com   

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed)

1.  Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
   
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
   
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
   
4. Add the raisins and stir to mix thedough. 
   
5. Knead dough for about 5 minutes until it is smooth and elastic. 
   
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
   
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
   
   
   

   
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses.
    
    
    
    
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.
    

Recipe without photos . . .

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed) 

1. Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
4. Add the raisins and stir to mix thedough. 
5. Knead dough for about 5 minutes until it is smooth and elastic. 
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.