Hot Cross Buns: My Easter Tradition From Hospital Rounds to Home

Name: Hot Cross Buns: My Easter Tradition From Hospital Rounds to Home
Ingredients: All-purpose flour: 4 cups, provides structure without being too heavy; Active dry yeast: 2¼ teaspoons (1 packet), the leavening agent that gives the buns their rise; Granulated sugar: ¼ cup, adds just enough sweetness without overwhelming; Salt: 1 teaspoon, enhances all the flavors; Ground cinnamon: 1 teaspoon, the signature warm spice; Ground nutmeg: ¼ teaspoon, adds depth and complexity; Milk: 1 cup warm (not hot!), activates the yeast and creates tender crumb; Butter: ¼ cup melted, creates richness and softness; Eggs: 2 large, provides structure and richness; Raisins: ¾ cup, traditional dried fruit that plumps beautifully; Orange zest: 1 tablespoon, brightens everything up; Mixed candied peel: ¼ cup (optional), traditional but I know not everyone loves it; All-purpose flour: ½ cup; Water: 4-5 tablespoons, just enough to form a pipeable paste; Apricot jam: 3 tablespoons, creates that beautiful shine; Water: 1 tablespoon, helps thin the jam for brushing

fromdailyeasymeals.com dailyeasymeals.com/hot-cross-buns

Looking for a tasty Hot Cross Buns naturally recipe? Discover the perfect blend of spices and fruit in this easy-to-follow guide. Try it today!

Ingredients

Instructions

1. Activate the yeast: In a small bowl, mix warm milk with a teaspoon of your measured sugar and all the yeast. Let it sit for 5-10 minutes until foamy. This is your proof the yeast is alive and working just like checking vital signs first!
2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg. This ensures even distribution of flavors.
3. Combine wet ingredients: To the activated yeast mixture, add melted butter (cooled slightly) and beaten eggs. Mix well.
4. Form the dough: Pour wet ingredients into dry ingredients, stirring until a shaggy dough forms. I remember teaching Stuffani this step, explaining how the dough should pull away from the sides of the bowl.
5. Knead: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. I used to tell Stuffani this was my stress relief after a long day of hospital rounds.
6. Add fruit: Gently fold in raisins and orange zest until evenly distributed. Don’t overwork the dough.
7. First rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
8. Shape: Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball and place in a greased 9×13 baking pan, leaving some space between them.
9. Second rise: Cover again and let rise for another 30 minutes until puffy and touching.
10. Make the crosses: Mix flour and water into a thick paste. Spoon into a piping bag or ziplock with corner snipped. Pipe crosses over the buns.
11. Bake: In a preheated 375°F (190°C) oven for 18-20 minutes until golden brown.
12. Glaze: While still warm, brush with warmed apricot jam thinned with water.