Hot cross buns! Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny, Two ha’ penny,
Hot Cross Buns
3/4 cup warm Milk (110 degrees F/45 degrees C)
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup white sugar
3/8 teaspoon salt
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 egg yolk
2 tablespoons water
1 tablespoons water
2 tablespoons of apricot preserves
Crosses choose either: flour/water method or confectioners sugar method
1.Put the warm milk, butter, vanilla extract, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in a mixer, knead for 1 minute.
2.Add currants and spices. Knead for six minutes. Allow to rise to twice it’s size. Punch down and allow to rise a second time.
3.Punch down on floured surface, cover, shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
If Using Flour Crosses
- 1/2 cup (63g) all-purpose flour or bread flour
- 6–8 Tablespoons (90-120ml) water
Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag, pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.
5.Mix egg yolk and 2 tablespoons water. Brush on balls.
6.Bake at 375 degrees F (190 degrees C) for 20-22 minutes. Remove from pan immediately and cool on wire rack.
7.Mix glaze and brush on buns while hot.
If using confectioners’ sugar crosses:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 teaspoons milk
Mix together the confectioners’ sugar, vanilla, and milk. Pipe an X on each cooled bun.