Hot Cross Bunny’s
Posted on Mar 3, 2024 in thekitchenman's retro recipes | Comments Off on Hot Cross Bunny’s
What do you get when you pour some hot water down a rabbit hole? You get a Hot Cross Bunny.
My dad always used to say that at Easter time and it is fast approaching.
My dad always used to say that at Easter time and it is fast approaching.One of my favourite treats for this holiday are the scrumptious lite and tasty Hot Cross Buns.
They make a nice side, buttered with a good cup of tea.
I have added lots of different dried fruits with this retro recipe.
They make a nice side, buttered with a good cup of tea.
I have added lots of different dried fruits with this retro recipe.
They all taste great.
This recipe is simple to do and if you have no mixer can be done in a bowl by hand like the old days.
Enjoy the satisfaction and the smiles you will get when you take the time to bake-up a batch.
Hop to it!
Ingredients needed;
12 tbs unsalted butter, melted and cooled, plus more for bowl and baking sheet
1 cup plus 1 tablespoon milk
2 packages active dry yeast
1/2 cup granulated sugar
2 tsp plus one pinch salt
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
4 large free range eggs, lightly beaten
5 1/2 cups fresh all-purpose, flour plus a little more for dusting
1 1/3 cups sweet raisins, currants or dried cranberries, blueberries
1 large free range egg white
2 cups confectioners’ sugar
2 tbs freshly squeezed lemon juice
Simple Directions
Generously butter a large bowl.
In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
Pour warm milk into the bowl of an electric mixer fitted with the dough hook attachment.
With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
Now with mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes.
Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer.
Add chosen fruit. Original English style is with currants, and knead until combined, about 30 seconds.
Now turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
Now shape it into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap.
Let the dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes.
I like to let dough rise in a refrigerator overnight for a richer flavor. We did this at the Knotty Pine.
Now generously butter an 11-by-17-inch baking sheet.
Turn dough out onto work surface, and knead briefly to redistribute the yeast.
Divide dough into 24 equal pieces, about 2 ounces each.
Take a portion and shape pieces into tight balls, and place on baking sheet, spaced about 1/2 inch apart.
Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
Pre-Heat oven to 375 degrees, with rack in center.
To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash liberally.
Now using a sharp buttered slicing knife, slice a cross into the top of each bun.
Transfer the baking pan to oven, and bake until golden brown, about 25/30 minutes.
Place on a wire rack to cool.
To make the glaze:
In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Drizzle the glaze over the hot cross buns.
[Makes 24]
Happy Easter.
This recipe is simple to do and if you have no mixer can be done in a bowl by hand like the old days.
Enjoy the satisfaction and the smiles you will get when you take the time to bake-up a batch.
Hop to it!
Ingredients needed;
12 tbs unsalted butter, melted and cooled, plus more for bowl and baking sheet
1 cup plus 1 tablespoon milk
2 packages active dry yeast
1/2 cup granulated sugar
2 tsp plus one pinch salt
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
4 large free range eggs, lightly beaten
5 1/2 cups fresh all-purpose, flour plus a little more for dusting
1 1/3 cups sweet raisins, currants or dried cranberries, blueberries
1 large free range egg white
2 cups confectioners’ sugar
2 tbs freshly squeezed lemon juice
Simple Directions
Generously butter a large bowl.
In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
Pour warm milk into the bowl of an electric mixer fitted with the dough hook attachment.
With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
Now with mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes.
Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer.
Add chosen fruit. Original English style is with currants, and knead until combined, about 30 seconds.
Now turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
Now shape it into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap.
Let the dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes.
I like to let dough rise in a refrigerator overnight for a richer flavor. We did this at the Knotty Pine.
Now generously butter an 11-by-17-inch baking sheet.
Turn dough out onto work surface, and knead briefly to redistribute the yeast.
Divide dough into 24 equal pieces, about 2 ounces each.
Take a portion and shape pieces into tight balls, and place on baking sheet, spaced about 1/2 inch apart.
Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
Pre-Heat oven to 375 degrees, with rack in center.
To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash liberally.
Now using a sharp buttered slicing knife, slice a cross into the top of each bun.
Transfer the baking pan to oven, and bake until golden brown, about 25/30 minutes.
Place on a wire rack to cool.
To make the glaze:
In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Drizzle the glaze over the hot cross buns.
[Makes 24]
Happy Easter.