Hot Cross Buns (One a Penny, Two a Penny….)

Well folks Easter is still a few weeks away but I wanted to give you these recipes in time for you to work them into your menus for Good Friday or Easter Sunday Dinner. These hot cross buns are a delicious twist on an old tradition and will leave your family begging for more. Shredded apple, orange zest, currants, golden raisins, and cardamom make these the crowning jewel of any holiday table.

I have included two versions of this recipe, the first being the recipe I put together for the average baker (using commercial yeast and white flour) for the KUTV segment I am doing today, and the second version for the SUPERHUMAN bakers who use natural yeast and whole wheat. Are you sold on which I prefer to bake? Goody.

Without further ado….


View the Video Demonstration Here

Apple-Stuffed Hot Cross Buns
Yield: 12 buns (one 9×13 pan)
Ingredients
Dough:
¾ cup warm whole (full fat) milk (a creamy non-milk substitute would also work, like almond milk)
2 tsp rapid rise yeast
3 tablespoons butter or nondairy substitute
1 tsp salt
¼ cup honey
2 room temperature eggs (a short hot-water bath will do the trick)
1 ½ cup whole wheat flour
2 cups white bread flour
½ tsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
¼ tsp allspice
½-3/4 cup currants and/or golden raisins
2 tsp grated orange peel
1 sweet, medium sized apple (not tart), peeled, cut, and grated
Egg Wash:
1 egg
1 tablespoon water
Cross Frosting:
2 ½ cups confectioners sugar
2 tablespoons milk or non-dairy equivalent
2 tablespoons fresh squeezed orange juice
1 tsp grated orange peel
Instructions:
Proof yeast in milk
Add to mixer with eggs, honey, salt, spices, butter, flour. Let knead for a few minutes. Add orange peel and dried fruit. Continue kneading.
Place in greased bowl to rise for one hour. Punch down and rise again one hour. Punch down and divide into 12 equal portions. Let rest for 10 minutes. Divide grated apple into 12 piles. Flatten a dough section and put one grated apple pile in center. Fold dough up and over the grated apple sealing dough as much as possible before juices leak out. Turn over and roll dough across work surface, sealing bottom and tightening top.
Place shaped rolls in greased 9×13 pan. Cover and set to rise in a warm place for 30-40 minutes until about double in size.
Preheat oven to 400 degrees. Prepare egg wash. Beat egg and water together. Brush buns with egg wash, making sure it comes down the sides all the way. When oven is preheated, brush one more time then put buns in the oven. Bake for 15-20 minutes or until buns are deep golden brown on top.
While buns are baking prepare frosting. Pour frosting into Ziploc bag and snip one corner. When rolls are finished and have cooled some, pipe a long line of frosting across each row, then down each column to create the traditional crosses on the buns.
 
Apple-Stuffed Hot Cross Buns
Whole Wheat & Naturally Yeasted
These rolls are deliciously rustic and will bring a sumptuous old-world feel to your Easter table. In the rare occasion you have any left over, they are divine eaten for breakfast with eggs and orange wedges.
Yield: 12 buns (one 9×13 pan)
Ingredients
Dough:
¾ cup yogurt or kefir
½ cup starter
3 tablespoons butter (room temperature) or nondairy substitute
1 tsp salt
¼ cup honey
2 eggs
3 ½ cup whole wheat flour*
½ tsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
¼ tsp allspice
½-3/4 cup currants and/or golden raisins
2 tsp grated orange peel
1 sweet, medium sized apple (not tart), peeled, cut, and grated
Honey (orange blossom if possible) warmed for glazing crosses before serving
*This recipe can be made with white flour for fluffier rolls if you are serving company that isn’t as keen on whole wheat, but I would recommend keeping at least 1 cup of the flour whole wheat for better flavor.
Egg Wash:
1 egg
1 tablespoon water
Instructions:
Setting up the dough (10 hours before baking)
Add starter, yogurt, eggs, honey, salt, spices, butter, and flour to mixer. Let knead for 10 minutes. Add orange peel and dried fruit. Continue kneading.
Place in greased bowl, cover and let rise on counter over night.
Does your starter need to be fed? Now’s the time!
Shaping & Final Rise
Gently remove dough from bowl and divide into 12 equal portions. Let rest for 10 minutes. While dough is resting, grate apple and separate into 12 piles. One at a time, flatten a dough section just enough to place one grated apple pile in center. Fold dough up and over the grated apple sealing dough as much as possible before juices leak out (like gathering up a pouch). Turn over and roll dough across work surface, sealing bottom and tightening top.
Place shaped rolls in greased 9×13 pan. Cover and set to rise in a warm place for 1-2 hours. Preheat oven to 400 degrees. Prepare egg wash. Beat egg and water together. Brush buns with egg wash, making sure it comes down the sides all the way. When oven is preheated, brush one more time then put buns in the oven. Bake for 15-20 minutes or until buns are deep golden brown on top.
When rolls are finished and have cooled some, pipe a long line of honey across each row, then down each column to create the traditional crosses on the buns.

Comments

  1. says

    I’m so excited to try the SUPERHUMAN baker version of this for Easter this week. Thank you for the great recipe. My starter that I got at one of your classes has been a dream! I’ve made the best bread out of it. Thank you for all the work you do in educating people on natural yeast. A few months ago I was a firm believer of the Paleo diet because it was working for me and my gluten intolerant husband, but once I got your book and went to one of your classes I had a light bulb go on in my head and we’ve been able to enjoy wheat again without gaining all the weight back and we still feel great. Thank you!

  2. Giselle says

    Why wait for Easter? I’m having them tonight! (after a long rise through the day – SUPERHUMAN VERSION – I’m sold!)

  3. Cecily says

    I just made the Whole Wheat Apple Stuffed Hot Crossed Buns. They were so YUMMY!!! Gobbled them up for breakfast. Thanks for another delicious recipe!

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