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Hot Cross Buns

Prep Time1 hr 45 mins
Cook Time15 mins
Total Time2 hrs
Course: Breads
Cuisine: International
Servings: 12
Author: Felix (Simply Trini Cooking)

Ingredients

  • 4 cups flour sifted
  • ½ cup sugar
  • ½ oz. active dry yeast
  • ½ tsp. cinnamon powder
  • ¼ cup shortening soft
  • ¼ tsp salt
  • 1 c warm water
  • 1 egg beaten
  • ½ lb. currants or raisins
  • Glaze and Frosting
  • 1 egg white
  • ¼ tsp. cold water
  • White frosting sugar icing and condense milk OR Sugar and water

Instructions

  • Sift the flour. Remove 1 cup and set aside. Add the yeast, sugar, salt and cinnamon to the flour. Mix well and set aside.
  • Note: If you wish for a softer bun, use 3 ½ cups of sifted flour, setting aside the ½ cup of flour for dusting. i.e.(3 for kneading + ½ for dusting)
  • Scald milk in a small pan until warm. Then add the beaten egg. Mix well. Set aside.
  • Cut the shortening into the flour.
  • Add the scalded milk and mix well with a fork or wooden spatula.
  • By now you can add the raisins. Make sure you clean them before adding them.
  • Scrape the sides and dust with the balance of flour set aside. Knead well on a floured board. Knead and stretch the dough for about 10 minutes. Form the dough into a ball. Place the dough in a well greased bowl.
  • Cover and leave the dough to rise for about 1 hour or until it double in size.
  • Test the dough to see if it has risen enough. Cut the dough and shape into round buns. Place the buns 3 inches apart on a greased baking sheet.
  • Cover and leave to rest for 20 to 30 minutes.
  • Next, mark a cross on the top with a sharp razor blade. Just lightly slit the surfaces of the bun.Brush tops with melted sugar (done by heating a little water and sugar together). Bake the buns in a 225 degrees F oven for 15 to 20 minutes or until golden brown. Remove and place in a rack to cool.
  • If you wish, you can fill crosses with white frosting when the buns cool. Here is how to make the white frosting for the buns: Mix icing sugar and milk. Mix well. Keep adding icing sugar until the mixture is thick and smooth. It should not be runny.