{"id":7117,"date":"2012-04-02T06:48:16","date_gmt":"2012-04-02T13:48:16","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=7117"},"modified":"2017-04-09T10:17:44","modified_gmt":"2017-04-09T17:17:44","slug":"hot-cross-buns","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/hot-cross-buns\/","title":{"rendered":"One a Penny, Two a Penny – Hot Cross Buns"},"content":{"rendered":"

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Hot Cross Buns are usually eaten on Good Friday, but whether you observe Easter as a religious holiday or a Hallmark holiday, or a little of both, they are a fantastic breakfast bread. A lightly sweetened yeast bun, they’re really at their best when they’re redolent with spices and fruit, with orange and lemon peel and crystallized ginger rounding out the currants or raisins.<\/p>\n

The main dough recipe<\/a>\u00a0here is Donna Hay’s, with a few tweaks. Hers calls for a flour and water cross baked on and then the buns are glazed with a gelatin-based glaze. Gorgeous, but I wanted to keep things simple.<\/p>\n

I thought two tablespoons of yeast was going to create a crazy dough bomb, but the recipe claims it’s to the off-set the sugar. My track record with yeast breads is mixed, so I rely on my Kitchen-Aid to make sure the dough is kneaded adequately, without overdoing it. The last time I made Hot Cross Buns they tough little hockey pucks. But here, they come out wonderfully tender.<\/p>\n

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The original recipe also calls for “mixed spice” — a mix of nutmeg, cinnamon, cloves and sometimes coriander — sold in the UK and Australia, that’s not unlike pumpkin pie spice, so I subbed in Penzey’s Apple Pie Spice<\/a>.<\/p>\n

The frosting for the crosses, which I wasn’t 100% thrilled with, is from Simply Recipes<\/a>. It just tasted sweet, I guess that shouldn’t be a surprise since it’s just milk and confectioner’s sugar, but next time, I’m making a slightly thinned cream cheese frosting with lemon zest for them.<\/p>\n

I made 12 buns as the Donna Hay recipe suggested, but I’d recommend making them smaller and going with 16. And finally, the 30 minute bake time yielded a slightly darker bun than I like. So start with 23-25 minutes and go from there.<\/p>\n

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Hot Cross Buns<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 1 hour 50 minutes<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 12-16 buns<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t