Wednesday, March 10, 2010

Easter Hot Cross Buns

English Easter Bread

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I love a lot of European sweet breads because they are not too sweet. I think that we make things too sweet here in the US. This easy recipe that I adapted is by Silvana Franco. Hot cross buns are traditionally served in England around holiday times in particular around Easter. They contain little fruit pieces inside to add sweetness to the bread. This recipe uses dried cranberries and green grapes to add a wonderful sweetness and a little tartness.


Easter Hot Cross Bun


Better yet, Dr. Lazy Palate actually likes these buns!!! Finally, I found a bread recipe that was not too sweet that he actually likes. Generally, Dr. Lazy Palate hates grapes, but he actually likes the grapes in this recipe. In fact, he has been eating these buns for breakfast every morning. Success at last! I also love these buns. They are not too sweet and the fruit adds complexity to otherwise simple bread. The buns also smell great in the oven.


Ingredients (makes 12 buns and takes 2 hours to make)

4 cups flour

1.75 tsp of yeast

¼ cup brown sugar

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 zest of lemon

½ cup dried cranberries

½ cup green grapes

1 cup low fat milk, warm

1 egg, beaten

3.5 tsp butter

2 tbsp butter, melted

Directions

1. In a large bowl, combine flour, yeast, sugar, salt, cinnamon, nutmeg, fruit, and lemon zest. Then, add the milk, egg, and butter. Stir until the dough becomes soft. Knead the dough for 5 minutes of a lightly floured surface. Place dough back in the bowl and cover with a damp towel. Put the bowl of dough in a warm location for 1 hour.

2. Cut the dough into 12 pieces and form round balls with each piece. Place the balls on a greased cookie sheet about 3 inches apart. Take a knife and carve a cross on top of each bun. Cover the buns with a damp towel again and let rest for 30 minutes in a warm location.

3. Preheat the oven to 350 degrees F. Bake the buns for 15-20 minutes or until golden brown on top. Brush the buns with honey as soon as they come out of the oven. Serve warm.


Posted on Delectable Tuesday, Tutorial Tuesday, Tuesday at the table, Tempt My Tummy Tuesday, Show me how, Hearth and Soul,From Scratch Tuesday, Let's Do Brunch, Easter party link up,  Easter Blog Hop

4 comments:

  1. Sounds delicious! My son has been asking for hot cross buns, but we don't like the commercial ones with artificially colored, candied mystery fruit. We do like dried cranberries, though, so this would work.

    Do you use fresh green grapes, or white raisins? When do you add the fruit to the dough? (Am I missing something?)

    ReplyDelete
  2. Melissa, I used fresh green grapes for hot cross buns. I added the fruit in step 1 line 2, "In a large bowl, combine flour, yeast, sugar, salt, cinnamon, nutmeg, fruit, and lemon zest." Thank you for comment. I hope you and your son enjoy these hot cross buns. My son enjoyed them a lot.

    ReplyDelete
  3. I live in England, and you are right, Hot Cross Buns are very popular here at Easter! I have never had them with grapes though, but I think it sounds like a lovely idea. They would be extra moist and delicious with a super flavour. Thank you for sharing this recipe with the Hearth and Soul Blog Hop.

    ReplyDelete
  4. Thank you so much for sharing with Let's Do Brunch as well. The linky is up again for this week, so do hope you will come along and join in again!

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