Delicious Hot Cross Buns

Just in time for Easter! Give these fabulous hot cross buns a try. Your family and friends will absolutely love them! This started out as an Easter tradition in our home, but quickly became a year round favorite.

You can use any type of dried fruit you like… raisins, currents, mixed peel, candied fruit, cranberries, blueberries, etc. Use your imagination… the sky’s the limit.

Directions:

Yield: Two Dozen Buns

1. In a large mixing bowl, add 3 cups of the flour and the shortening and mix together.
2. Add the quick-rise yeast to this mixture and combine until evenly distributed.
3. Add the spices (cinnamon, all spice and cloves). Mix together.
4. Add the mixture of raisins, currants, candied fruit, etc. and combine.
5. Make a well in the middle of your mixture. In this well, add the eggs. In a separate bowl, add the honey to the warm water and then add to the well in the flour mixture. Mix together.
6. Add another cup of flour and mix together.
7. Add another cup of flour and mix together.
8. Add the salt and another cup of flour. Mix together. We are attempting to get a nice consistency of dough and depending on the amount and size of your eggs it could require more or less flour. This is why we add flour one cup at a time and mix after adding each cup, until we reach the desired consistency.
9. Knead the dough for about 10-12 minutes, adding flour as needed. If you need help being able to tell when you have needed your dough enough, try using the window pane test.
10. Cover the dough with a clean cloth and let it rise for about 20 minutes.
11. While the dough sits for twenty minutes, make the glaze. This will be brushed onto the buns during the cooking process. Mix together the 2 tbsps of water and 2 tbsps of granulated sugar. Set aside.
12. After the dough has set for 20 minutes, cut the dough into halves. Divide each half further into 12 equal pieces.
13. Roll the dough into nice balls and place on a cookie sheet lined with parchment paper. A large cookie sheet should fit 12 buns, leaving one inch between the buns. For instructions on rolling the dough into balls, watch the video below or read my dinner roll recipe.
14. Lightly brush the top of the rolled out dough with shortening. Cover and let rise until double in size. This could take anywhere from half an hour to an hour and a half, depending on the temperature in your kitchen.
15. Pre-heat the oven to 375°F. Place the buns on the center rack and bake for 15-17 minutes, or until they start to turn brown.
16. Take the buns out of the oven and brush with about half of the glaze. Return to the oven and bake for another 5-10 minutes, or until golden brown. Brush the buns with the remaining glaze and let cool.
17. To make the icing, mix together the icing sugar, vanilla and 2 tbsps of milk. Continue adding milk, about 1/2 of a tbsp at a time until you are happy with the consistency.
18. Put the icing in a piping bag and make a simple cross on the top of the bun. If you don’t have a piping bag you could spoon the icing across instead.

Enjoy and have a Happy Easter!