Hot Cross Bun(nie)s

By Stef -

 


I wanted to make something fun for Easter breakfast, and while they aren't works of art, my kids liked the look. The recipe calls for 3 1/2 C. flour, and I added 3 1/4 C., but these were pretty stodgy. I would recommend adding 1 cup at a time so that you don't over flour it. I would also amp up the flavor quite a bit since I couldn't taste much but the cinnamon. As is, they get a 5.5 and the recipe came from sallysbakingaddiction.com

  • 3/4 cup (180ml) whole milk, warmed to about 110°F
  • 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
  • 1 teaspoon granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar I used 1/4 C.
  • 5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 tsp cardamom
  • 3 and 1/2 cups (435g) all-purpose flour or bread flour (spoon & leveled)*
  • 1 cup (140g) raisins or currants* I left these out

Flour Cross I didn't do this

  • 1/2 cup (60g) all-purpose flour or bread flour
  • 6–8 Tablespoons (90-120ml) water

Orange Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing) I used 3 TBS milk
  • Zest of one orange


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