Hot Cross Buns is the perfect recipe for Easter. The flavor of this yummy sweet Celtic bread, reminds me so much of El Pan Dulce Boliviano!
Easter is definitely a great opportunity to satisfy mis antojos, bake with my kids and why not play a la tiendita with my little ones.
- 1 cup of milk, scalded.
- 1/2 cup sugar
- 3 tablespoons butter
- 1/2 salt
- 1 Pkg dry yeast
- 1/4 cup warm water
- 1 egg, well beaten
- 3 cups of flower
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 tsp grated orange peel
- 1 cup powdered sugar
- 2 tsp milk
- Mix together milk, sugar, butter and salt. Let cool. Dissolve yeast in warm water. Add dissolved yeast and egg and mix well. Let yeast mix stand until bubbling.
- Stir flour and cinnamon into mixture then add raisins and orange peel and mix well.
- Cover bowl with a cloth and place in a warm spot until dough is double. (about one hour)
- Shape dough into round buns and place all,except one, on a lightly greased cookie sheet. Cover buns on a sheet and let rise for one hour.
- While buns are rising, use a rolling pin to roll the extra bun 1/4 inch thick on a floured surface. Cut into strips 1/4 inch wide, and set aside.
- Make a Cross on each bun with a sharp knife. Gently press a strip into each cut and pinch off the ends at the base of buns.
- Bake in the oven at 400 F for 20 Minutes.
- While buns are baking,mix powdered sugar and milk together. When buns are baked, remove from oven and let cool slightly, then drizzle icing across the top of each bun.
- Enjoy them!
Even though my buns did not come out pretty, because I use freshly milled whole flour, the flavor was delicious!
Hot cross buns,
One a penny,
Two a penny,
Hot cross buns.