Hot Cross Buns
Great traditional Buns, that are easy to make and serve at your next family meal.
I hadn’t had Hot Cross Buns in years and I was planning on baking a Ham. I thought it would be perfect to go along side my “Apple Baked Ham” so I began working on my recipe.
Hot Cross Buns actually are a very old tradition. If you Google their history you will come up with all sorts of different ideas and myths about their origin. They seem to be very popular around Easter time, perhaps that is why I felt compelled to bake them to go along with my Ham.
Are you singing the “Hot Cross Buns” nursery rhyme song yet? Perhaps you will as you are preparing this baked little gem. If you have never tried them, you should know they are not a dessert Bun. They are actually more like a dinner Bun because they are made from Bread Dough, although they have a hint of sweet on top because of the Icing “X” or cross on the top, they are NOT typically a sweet Bun.
HOT CROSS BUNS
- 1 Loaf Frozen Bread Dough
- 1/2 Cup Golden Raisins
- 1/4 Cup Spiced Rum
- 1/2 Tablespoon Ground Nutmeg
- 1 Egg
- 1 Tablespoon Water
- 1 Cup Powdered Sugar
- 1-2 Tablespoons Half and Half
1. First you need to thaw the Bread Dough according to package directions. This may take some time. Once thawed and ready to use, transfer the Dough to a large bowl and cover with plastic wrap. We want the dough to be pliable so let it sit for about 30-45 minutes, just until it isn’t so cold, and you can work with it.
2. While waiting for the Bread Dough, soak the Raisins in the Rum, in a small bowl and set aside until ready to use.
3. Spray a 15 x 10 baking dish with non stick cooking spray and set aside.
4. Preheat oven to 350 degrees.
5. With floured hands, divide the Bread Dough into 12 equal parts.
6. Drain the Golden Raisins. With floured hands, place 6-8 Raisins in the center of each piece of Dough. Form the Dough around the Raisins so they remain secure in the center of the Dough and form a ball as you see here. Place them about 2 inches apart in the baking dish.
7. Cover the baking dish and let the Dough rise for about 30-40 minutes or until double in size. To aid in this process, keep the Dough in a warm place. I usually set the pan on top of the warm stove during the pre-heating process while waiting for the dough to rise. Here is what they should look like after they have risen.
8. Now that your Dough has risen, beat the Egg with 1 Tablespoon Water and brush over the top of each Bun.
9. Lightly sprinkle the Nutmeg over the top of each Bun. Nutmeg can be a bit strong so don’t overdo it.
10. Bake the Buns for 20-45 minutes. All ovens cook differently so check at 20 minutes then add more time if necessary. You are looking for a Golden Brown color.
11. When the Buns are done baking, transfer them to a cooling rack. Allow them to cool completely before adding the Icing.
12. Time to make the Icing. Whisk together the Powdered Sugar and Half and Half in a small mixing bowl. You don’t want the Icing to be too thin or it will simply run off the Bun. So try to have a fairly thick consistency. Start with less liquid and add more if needed.
13. Use a spoon and drizzle the Icing to make an X or Cross on the top.
Recipe by: Hot Dish Homemaker