Hot Cross Buns

Every now and then over the past year, I have been checking my stats and comments on this blog, and am really surprised, and grateful for all of the comments and support that this blog has been getting. I haven’t posted anything in almost a year, and I do apologize, but the truth is, I’ve made almost a dozen recipes, but I just never posted them. I would make something, and plan to post, but then either I wasn’t happy with the way it turned out or didn’t know what to write about, and then after a while, it seemed like I waited too long to post, so I would make something else and start the cycle again.

So this weekend I realized that Easter was quickly approaching, and with it being almost a year since my last post, I would make an Easter recipe and just post it. So here it is. Hot cross buns.

In grade 1, we learned the song on the recorder. And after that, I was always wanting to eat one. And every Easter, when we’d go to the grocery store I’d see them and beg my mom to buy them. And she’d always refuse and say that we could make buns at home. But I would explain that these aren’t any ordinary buns, these are HOT CROSS BUNS! And she’d never buy them. Then when I was around 13 years old, I finally convinced her to buy a package of hot cross buns from Penner IGA in Steinbach, Manitoba. And I was so excited to get home and try them. But shortly after I took my first bite, I felt the lies and deception. What I thought was a soft, sweet bun, with delicious icing, turned out to be a dense bun with two strips of weird tasteless goo.

While researching recipes, I noticed that there is quite a bit of controversy around whether or not hot cross buns with icing are actually considered hot cross buns. But I really don’t like the traditional cross, or should I say tasteless lie. So I decided to make these with cinnamon cream cheese icing and they turned out delicious! But don’t worry, for all of you traditionalists reading this, I will also include the recipe for the traditional flour/water cross *Use at your own risk*.

So because I hadn’t found a recipe that I liked, I received one from a friends mom, and tweaked it a bit to make it to my satisfaction. I hope you enjoy it!

Hot Cross Buns

2019-03-13 20:14:04

Yields 16

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297 calories

54 g

40 g

7 g

6 g

4 g

109 g

180 g

24 g

0 g

2 g

Nutrition Facts

Serving Size

109g

Yields

16

Amount Per Serving

Calories 297

Calories from Fat 60

% Daily Value *

Total Fat 7g

11%

Saturated Fat 4g

19%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 40mg

13%

Sodium 180mg

8%

Total Carbohydrates 54g

18%

Dietary Fiber 2g

8%

Sugars 24g

Protein 6g

Vitamin A

5%

Vitamin C

0%

Calcium

4%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Buns

1. 3/4 Cup Milk
2. 1/4 Cup Butter
3. 1/2 Cup Sugar
4. 1 tsp Salt
5. 1/2 Cup Lukewarm Water
6. 2 Tbsp Yeast
7. 4 Cups of Flour
8. 2 Eggs
9. 1 Cup Raisins or Currants
10. 1/4 tsp Cloves
11. 2 1/2 tsp Cinnamon

Cinnamon Sugar Glaze

1. 1/3 Cup Water
2. 1/3 Cup Sugar
3. 1/2 tsp Cinnamon

Icing

1. 1 cup icing sugar (or powdered sugar)
2. 5 tbsp cream cheese at room temperature
3. 1.5 tbsp butter unsalted, at room temperature
4. 1/2 tsp cinnamon
5. 1 tsp vanilla extract
6. 1 tbsp water

Traditional Cross

1. 1/2 cup all purpose flour
2. 12 tsp water

Instructions

1. Scald the milk
2. Add the butter, remove the pot from the heat and let cool.
3. In a seperate bowl, mix the yeast, water & sugar and let it sit for 15 minutes.
4. In a large mixing bowl, add 2 1/2 cups flour, sugar, salt and spices.
5. Add well beaten eggs into the mixing bowl as well as the scalded milk/butter and mix.
6. Once everything is mixed together, add the raisins or currants, and continue mixing, slowly mixing in the remaining flour.
7. Once your dough is mixed well, lightly coat the inside of your mixing bowl with oil as well as the ball of dough, cover and let rise in a warm place for 2 hours (I cover the bowl with saran wrap, and put it in the oven with the light on to rise)
8. Make buns and place on a well greased cookie sheet about an inch apart. Cover and let rise for 30 minutes.
9. If you are wanting the traditional cross instead of icing, you have to make the cross on the buns before you bake them.
10. Mix the flour and water, place in piping bag or ziploc bag with the corner cut off and pipe crosses onto the raw buns.
11. Preheat oven to 375 degrees celcius and then bake buns for 20-25 minutes or until they are golden brown.
12. While the buns are baking, make your glaze.

Glaze

1. Add all of the ingredients to a small pot and cook over medium until it boils.
2. Turrn the heat down to low and continue to boil for 3 minutes.
3. Remove from heat and set aside
4. Once the buns are done baking, immediately brush the glaze over top of the hot buns.

Icing (if you didn't make the traditional cross)

1. Mix all ingredients together in a mixing bowl until you have a smooth icing.
2. Place in piping bag, or ziplock bag with the corner cut off.
3. Pipe crosses across each bun.

By MennoNeechie Kitchen

beta

calories

297

fat

7g

protein

6g

carbs

54g

more

MennoNeechie Kitchen https://mennoneechiekitchen.com/