Hot Cross Buns

Hot Cross Buns Fast and Easy ~ Chef and a Baker
Classic Hot Cross Buns.
The perfect Easter Pastry,  are underrated and good any time of year. These hot cross buns have several dried fruits in them and are flavored with cinnamon, cardamom, and mace mixed in a rich brioche dough which is great for a delicious treat.
Hot Cross Buns
 
Prep time
Cook time
Total time
 
The perfect Easter Pastry,  are underrated and good any time of year. These hot cross buns have several dried fruits in them and are flavored with cinnamon, cardamom, and mace mixed in a rich brioche dough which is great for a delicious treat.
Chef and a Baker:
Recipe type: Dessert
Cuisine: French
Serves: 8
Ingredients
  • 1⅓ Cup Filtered Water
  • 10 oz Heavy Cream
  • 4 oz Melted Butter
  • 2 Eggs
  • 1 ½ Tbs Yeast
  • 2 lb AP Flour
  • 4 oz Brown Sugar
  • 1 ½ tsp Salt
  • 1 ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ½ tsp Mace
  • ½ Cup Dried Apricots, Diced
  • ½ Cup Golden Raisins
  • ½ Cup Dried Cherries
  • ½ Cup Pitted Dates (optional)
Instructions
  1. In a mixer with a dough hook attachment, add water, yeast and stir
  2. Add heavy cream, butter, egg, flour, sugar, salt and spices
  3. Knead about 5 minutes, adding more flour if necessary until dough is smooth, shiny and elastic
  4. Add fruit in last minute.
  5. Put into a container and let rise until doubled in volume
  6. Divide dough into 5 oz portions.
  7. Shape into balls by placing you palm over the piece of dough with your fingers bent and mover your hand in a circular motion until the skin is taught, but not too tight. If necessary flip the ball of dough over and pinch ends on the underside together so it doesn’t open during proofing or baking.
  8. Chill for half an hour.
  9. To Bake:
  10. Place chilled balls onto sheet pan, spacing for baking
  11. Proof until doubled. Egg wash before baking
  12. Bake until light golden color, let cool slightly
  13. Brush with apricot glaze simple icing or a marmalade
  14. When the bun is cooled pipe a cross across the top with cream cheese frosting with a ¼” plain tip

 

 

 

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