I’ve got a great recipe for homemade hot cross buns. Also, I have a ton of exciting news!
First: If you don’t feel like making 30 hot cross buns with this recipe I’m bringing to Fiesta Friday today, after a long and regretted absence on my part, you can make two giant hot cross buns and just bake them a little bit longer than for individual buns.
This Easter I had 15 hot cross buns and 1 hot cross loaf and both iterations of the recipe turned out delicious. Since I nearly always use whatever flour I have on hand for baking, I’ve used half spelt flour which gave an added earthiness and detracted from the usually very sweet taste of hot cross buns, at least for my palate.
Next: As many of you know, we moved to Vancouver, WA in August last year!
More pics at end of post . . . .
The weeks leading up to the move really socked it to my emotional equanimity but once we arrived, all turned out well. Vancouver is just across the bridge, literally, from Portland, OR, where I work and where I’ve been eating my way through town. My husband took a job in Amboy, WA, which is kind of in the middle of nowhere but wow is it beautiful country out there. Stay tuned in the coming months as I share with you all about our move, how strange and fabulous Portland is, and what I’ve been up to in my kitchen and out at restaurants. For now, I’ve got these awesome hot cross buns, some winter and fun Portland and Washington pics, and a giant hug to all my old friends who are a part of the Fiesta Friday community.
Finally: I’ve also begun writing restaurant reviews with the amazing ladies over at Female Foodie. Another double-F for the win! I’m beyond excited, and honored to be a part of this community that not only has the most delicious restaurant recommendation resources for anybody who loves to travel, but also some invaluable information and tools including photography and wordpress blogging tutorials for aspiring food blogger/photographer entrepreneurs. I have truly learned a ton about photography, monetization, and social media as it relates to food blogging via these gals. I especially want to mention that for the Female Foodie elite members, there is an upcoming (next Tuesday) webinar with Si Foster from A Bountiful Kitchen who has been a very successful food blogger since 2008. She will talk to us about her experience growing a food blog/business dedicated to tried and true recipes for the at home cook trying to make practical and delicious food, and will be available for questions. Since I am trying myself to navigate whether I want to put some more intention and business mindedness into my blog, I for sure will be attending. Join me!!
Very finally, definitely hop on over there to read my bittersweet burger goodbye song review of one of my favorite places in Los Angeles: The Apple Pan.
Now, for the homemade hot cross buns recipe:
For the Buns:
- 300 ml milk (full fat)
- 50 butter
- 500 g bread flour: 250 g white flour; 250 g spelt flour
- 1 tsp salt
- 50 g brown sugar
- 25 g corn syrup
- 1 Tbsp vegetable or coconut oil, melted
- 1 packet fast-action yeast
- 1 egg, beaten
- 75 g golden raisins
- 50 g zested citrus
- 1 tsp cinnamon
- 1 apple, peeled and chopped
For the Cross:
- 75 g plain flour, plus extra for dusting
For the Glaze:
- 3 Tbsp apricot jam, thinned with 1/2 tsp water
- Bring milk to a boil, remove from heat and add butter. Leave to cool until at room temperature. Place flour, salt, sugar and yeast into a bowl, making a well in the middle. Pour in the milk and butter mixture, then add the egg. Mix well with a wooden spoon, and gather the mix together with your hands until you have a somewhat sticky dough.
- Place dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place dough in an oiled bowl, cover with oiled cling wrap and leave to rise in a warm area for 1 hour.
- Mix raisins, peel, apple and cinnamon into the dough. Leave to rise for 1 more hour, until doubled in size.
- Divide dough into 15 pieces and roll each piece into a smooth ball. Arrange buns on two baking trays, either oiled or lined with parchment paper, leaving a bit of space for the buns to expand. Cover with oiled cling wrap, or a tea towel, and set aside for 1 more hour.
- Heat oven to 220/200C (400-425F). Make the cross slurry with flour and 5 Tbsp water, adding the water 1 tbps at a time. Spoon into a piping bag with a small nozzle. Pile along each row of buns, and repeat in other direction to form crosses. Bake for 20 minutes.
- Heat the jam and water very gently and strain out chunks. While still warm, brush over the buns.
Now for some fun pics: