Hot Cross Buns

Cross buns on a white surface with a slice of cheese peeking out

Hot Cross Buns are such a big part of our Easter Tradition. These spiced buns are made annually for Easter and enjoyed on Good Friday. An Easter without Hot Cross Buns doesn't feel like Easter at all.

Course Bread, Breads, Breakfast, Holiday

Cuisine Guyanese

Keyword guyanese hot cross buns, guyanese hot cross buns recipe, hot cross buns, hot cross buns recipe, hot cross buns recipe easy, how to make hot cross buns, soft hot cross buns recipe, what are hot cross buns

Prep Time 20

Cook Time 30

Resting Time 1 45

Servings Buns

Calories 264kcal

Equipment

Stand Mixer
Small Mixing Bowl
Small Saucepan
Baking Sheet

Ingredients

1 Packet Active Dry Yeast 1 tablespoon
¼ cup plus 1 tablespoon brown sugar
¼ cup warm water about 110 °F
¼ cup mixed fruits or currants or raisins
1 cup warm milk
2 eggs
¼ cup melted butter
4 cups flour
1/2 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 egg white

Simple Syrup

½ cup water
¼ cup granulated sugar
1 teaspoon vanilla extract

Instructions

In a small mixing bowl, dissolve 1 tablespoon of brown sugar, in the warm water then add the yeast and mix in. Then set aside until the yeast blooms and has a 2 inch thick frothy top (about 5 minutes)
Add ¼ cup of brown sugar to the warm milk and mix together until it dissolves. Then add to the bowl the stand mixer
Next add the melted butter, eggs, fruits and yeast to the milk and sugar. Mix for a few seconds to combine. You can do this with the whisk attachment or a spoon
Next sieve the flour, nutmeg, salt, and cinnamon together in a large mixing bowl
Then increase the mixer speed to medium (number 2 speed) and add the flour mixture to the liquids about ½ cup at a time until all the flour is combined to form a soft dough
Remove dough from the mixer and knead, on a floured surface, into a tight ball. Then place the dough ball into a greased bowl and let rise until the dough doubles in size (this should take about 1 hour)
When the dough has doubled in size, punch down, then knead into a smooth ball, then divide into 13 equal pieces to make 12 buns (reserving one of the pieces for the dough crosses)
Knead each of the 12 pieces into a small ball/bun/roll. Then roll out the reserved dough into thin strips. Use strips to form crosses on top of the buns (see instructions and images above)
Next place the rolls on a greased baking pan and proof again for 30 to 45 minutes before baking
Preheat oven to 350°F
When ready to bake brush rolls with egg white and bake at 350°F for 20 to 30 minutes
While the buns are baking make the simple syrup (recipe below)
Once the buns have baked for 20-30 minutes and are golden brown, remove from the oven and brush immediately with the simple syrup. Then let cool for about 10 minutes and serve warm preferably with a slice of extra sharp cheddar cheese

Simple Syrup

Combine sugar, water and vanilla extract in a small saucepan on high heat
Bring to a boil, stirring constantly until sugar dissolves
Boil for 3 to 5 minutes then remove from heat until syrup thickens a little then remove from the heat and set aside

Nutrition