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» » » Cinnamon Raisin Hot Cross Buns With Apricot Glaze Recipe
Cinnamon Raisin Hot Cross Buns With Apricot Glaze Recipe

Cinnamon Raisin Hot Cross Buns With Apricot Glaze Recipe

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A traditional dish for Easter, Hot Cross Buns are delicious and decorative, serving to bring the Easter celebration spirit to the table. Make sure to make these with enough time to let them rise, as hot cross buns are a bit time-intensive. The results though are totally worth it!
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Cook Time:
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Yield: 12 buns
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Cinnamon Raisin Hot Cross Buns With Apricot Glaze Recipe Instructions

Ingredients

  • For the Dough:
  • 1 cup whole milk, room temperature
  • 1 ½ tsp. Dry active yeast
  • 3 ¾ cups bread flour (16 oz) + ¾ cup for kneading
  • 1 tsp. Salt
  • ½ stick salted butter, cubed
  • ¼ cup caster sugar
  • 2 tsp. Ground cinnamon
  • ½ tsp. Ground nutmeg
  • 3 pinches ginger
  • 3 pinches ground cloves
  • 1 egg, whisked
  • 1 oz. black raisins
  • 3 oz. brown raisins
  • For the cross:
  • ½ tbsp. bread flour
  • 5 tbsp. water
  • 1 tbsp. sugar
  • For the glaze:
  • 3 tbsp. apricot jam
  • 2 tbsp. water

Directions:
For the Dough
  1. Mix the milk in a jar with the yeast and let it stand for 10 minutes.
  2. Mix the flour and salt in a large bowl, add the butter and mix with your fingers until you get the texture of fine breadcrumbs.
  3. Add the sugar and the spices and mix well with your hands until incorporated.
  4. Gather the dough together and make a well in the center. Pour the milk and yeast mix, add the egg and mix well with your hands, bringing everything together until you have a sticky dough.
  5. Transfer the dough to a lightly floured surface and knead, holding the dough with one hand and stretching it with the heel of the other hand, folding it back on itself. Repeat this motion for about 4 minutes until the dough turns smooth and elastic. Add the raisins and knead into the dough
  6. Transfer the dough to a lightly floured bowl, cover with a clean cloth and let it rest for about half an hour at room temperature.
  7. Knead again for 5 minutes, then leave in the bowl again to rise for another half hour or until it doubles in size and a finger pressed into it leaves a dent.
  8. Divide the dough into 12 even pieces. Roll each piece into a smooth ball on a lightly floured work surface.
  9. Arrange the buns on a baking tray , leaving enough space for the dough to expand. Cover again with the cloth and set aside for 10 more minutes.
  10. Heat oven to 350 F°
  11. For the cross: To make the paste that you will use to make the cross on top of the buns, mix the flour and sugar, and add the water 1 tablespoon at a time.
  12. Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses.
  13. Bake the buns for 20 to 30 minutes on the middle rack of the oven, until golden brown. Remove from the oven and immediately start on the glaze, which you will want to apply while the buns are still warm.
  14. For the Apricot Glaze:Gently heat the apricot jam with the water until melted, and then sieve to get rid of any chunks.While the jam is still warm, brush over the buns and let cool.
  15. Serve buns warm
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