Well, in the USA it is…
Someone might mention “Hot Cross Buns” and this little ditty of a nursery rhyme pops into memory immediately!
Hot Cross Buns. Hot Cross Buns. One a penny, two a penny. Hot Cross Buns!
They are so silky, big & fluffy hiding their tasty, little morsels of goodness inside. Whether toasted or plain, they’re great!
Typically made for Easter, hot cross buns are great any time of year. Great for a snack, breakfast or dessert with some softened butter.
These buns originate from Great Britain, but transcend the globe with their tastiness.
I have a recipe that satisfies my craving. You will enjoy these buns for sure.
Type: Bread Bun Recipe
Serve with: softened butter
Prep Time: 20 min
Rise Time: ~ 1.5 hr
Bake Time: 15-20 min
Yield: 18 buns
- 1 pkg active dry yeast – I prefer Fleischmann’s.
- 2 tbsp water – warm
- 1 cup milk – warm
- 2 tbsp butter – soft
- 1/4 cup sugar
- 1/8 tsp salt
- 1 egg
- dash cinnamon
- dash nutmeg
- 1 cup currants – optional
- 2 tbsp citron – chopped; or other candied fruit
- Preheat oven to 420 degrees F.
- Prepare yeast using warm water in a small bowl combined with active dry yeast.
- Separately, in a large mixing bowl, combine milk, butter, sugar and salt.
- When slightly cooled, add egg and combine all ingredients above together.
- Add half of the flour and stir until loosely combined, then add other half and work flour into dough until consistency is easily handled.
- Lightly fold in, as desired, currants, chopped citron, or other candied combination, with cinnamon & nutmeg.
- Allow to rise for approximately 45 min to 1 hr.
- Punch down dough, then make about 18 rolls, and place on a greased cookie sheet evenly spaced with room to rise.
- Allow to rise for at least an additional 30 min.
- Bake between 15-20 min.
- Make a cross on each bun with milk glaze.
Milk Glaze Ingredients:
- 1/2 cup icing sugar
- 2.75 tsp hot milk
- 1/8 tsp vanilla extract
Milk Glaze Instructions:
- Whisk together in a small mixing bowl.
- Drizzle on Hot Cross Buns.
Mmm…That’s all I have to say about that!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this British Recipe on Cooking with Kimberly. Until next time….
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