Hot Cross Bun(nie)s!
What do you get when you our boiling water down a rabbit hole…?
Hot Cross Bunnies!
Okay, I kid. But I do love some hot cross buns! I came across a recipe on the King Arthur Flour site. It seemed to have a nice balance of spiced dough with just a bit of sweetness not too much dried fruit.
Recipe can be found right here and the only changes I made were that used about half the total dried fruit called for in the recipe and only used currants.
I soaked them in rum as I did not have any apple juice in the house. This is a great trick to make sure that your dried fruit doesn’t steal all the moisture from your dough during the rising process.
No need to worry about the order of mixing either, I added all the dry ingredients to the bowl, gave it a quick stir with the dough hook and then threw in the wet ingredients – eggs, milk and room temperature butter.
I happen to love the Proof function on my oven…it heats to about 80º (my guess is using the heat of the oven light), but it ensures that my rising dough stays warm and out-of-the-way of any drafts.
Note that it is not a super-puffy rise.
Just as the recipe stated, it makes 12-14 (for me – 14 exactly) and they are about the size of billiard balls.
And since I wanted warm toasty buns on Easter morning without having to wake up at the crack of dawn to get the dough going, I started it the evening before and left them formed in rolls over night in the fridge for the second rise.
I slashed the tops with a razor and let them sit on the counter to take the chill off of them while the oven heated. Woody tried to get Cleo interested in them…which I don’t approve of.
Last step before the oven is to brush the tops with an egg white mixed with milk to help them brown up.
All seemed to go as planned although I cooked them a bit longer as they were so well chilled that I worried they would turn dark brown without the insides being cooked through.
Poof! They magically turn into delicious and golden brown rolls, Okay…maybe an oven was involved – at 375 for 20 minutes and at 350 for the remaining time. In total, they baked for 30’ish minutes. I know, very precise.
The dough only has a bit of brown sugar in it, so the icing was a nice addition. (I can’t believe I actually advocated for icing…as I am almost categorically opposed to it…but I’ll admit…it was needed and delicious!
We are soon headed to a delicious brunch and therefore these were just a morning snack to hold us over until our 2:00 pm reservation. Add in a steaming cup of coffee and it was a fabulous spring morning!
What are your Easter traditions? Whatever they are I hope they are filled with delectable items and people you love and hopefully some delightful spring weather!