Hot Cross Buns
Posted by Nordic Ware on 5th Apr 2022
Product Used In This Recipe
Naturals® Baker's Quarter Sheet
SEE PRODUCTCranberry Hot Cross Buns
PREP: 1 HOUR
COOK: 20 MINUTES
SERVINGS: 14 SERVINGS
With Easter on its way, it's tme to get prepared for the festivities. Add these traditional Cranberry Hot Cross Buns to your Easter menu and enjoy with your favourite jams or a freshly toasted bun! Happy Easter!
- BUNS:
- 355 grams wheat flour
- 1 teaspoon salt
- 49.5 grams sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 7 grams packaged yeast
- 45 ml milk
- 57 grams butter
- 1 egg
- 177.5 grams all purpose flour
- 113 grams dried cranberries
- For Wash:
- 1 Egg
- 1 tablespoon milk
- GLAZE:
- 66.5 grams powdered sugar
- 1 tablespoon milk
Combine 1 1/2 cups wheat flour with salt, sugar, spices and yeast. In a medium saucepan, heat butter and milk to 12O-13O˚F. Add in remaining whole wheat and white flours, eggs and cranberries. Mix thoroughly. Knead 5-8 minutes. Place in greased bowl and cover. Let rise in a warm place until doubled, about an hour. Punch down dough and divide into 12 or 15 rolls. Place rolls in greased pan and cover with pan's lid. Let rise until double again, about 45-60 minutes. Preheat oven to 4OO˚F. Whisk egg with milk for wash. Remove cover on buns and gently brush on egg wash. Bake for 15-20 minutes. Remove buns from oven and cool. Combine powdered sugar and milk. Put in pastry bag and pipe cross design on buns.