Easter wasn’t a time of egg hunts or chocolate bunnies when we were kids. It was all about going to church, listening to our dad read the bible on Good Friday, watching King Of Kings on TV and how could one forget the special fish lunch. It was a time when our mom would do her usual magic in the kitchen with ground provisions (yam, sweet potato, dasheen.. even some green banana would make an appearance), served up with tasty stewed fish. Dad would drizzle olive oil over his heaping plate- full and being our hero.. myself and my brother would follow. Our sisters have never been into the ground provision thing, so they were never as happy as us. However the hot cross buns did put a smile on everyone’s face.
BTW… we hated the fact that according to some superstition, we were not allowed to go swimming on Good Friday. Ever noticed that when you’re not allowed to do something how much you ‘really’ want to do it? Yea, my brother and I did sneak off the odd time and get our swim on with friends.
Let’s make some hot cross buns.
You’ll Need…
3 1/2 cups all purpose flour
1 large egg
1/3 cup mixed fruit
1/3 cup currants
1 pack instant yeast (about 8g)
1/2 teaspoon salt
1 teaspoon sugar (granulated)
1/4 cup golden brown sugar
teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove (optional)
5 tablespoon butter (melted)
1 cup milk (warm)
For the egg wash:
– 1 egg
– 1 tablespoon milk
For the frosting:
– 1/2 cup powder sugar (icing sugar)
tablespoon milk
Notes: Traditionally I believe currants are used but I used raisins instead (what I had) and the ground clove is indeed a good addition, but I did this recipe without and it was just as fantastic.
The very first thing we need to do, is to get the yeast to bloom. Add the yeast to the cup of warm milk and stir in the teaspoon of granulated sugar. The yeast will feed off the sugar as it does it’s thing. Place the this bowl with the warm milk, yeast and sugar in a warm corner of your kitchen. It can take between 5 and 10 minutes to fully bloom. You’ll see a sort of frothy/foamy surface.
In a large bowl (or you can use a stand up mixer if you have one) sift in the flour and spices (cinnamon, nutmeg and allspice), then add the brown sugar and give it a good mix. Now add the yeast mixture, beat the egg and add… and also the melted butter. Try not to over work. Now add the dried fruits (mixed fruit and currants) and knead. I finished the kneading on a flour dusted surface.
You should have a smooth, soft dough, that’s not wet or soggy. I had to add a couple extra tablespoons of flour to get the right consistency I was looking to achieve. I then got a clean bowl, sprayed it with some cooking spray and placed the dough ball in there. I covered it with plastic wrap and placed it in a warm corner of the kitchen to proof. That can take anywhere from 1.5 to 2 hrs, depending how warm your kitchen is. You’re basically looking for it to double in size. I sprayed the bowl with cooking spray, so it wouldn’t stick as it rose.
Just under 2hrs and my dough was ready to proceed. I then used my fingers to deflate the dough a bit as it did double in size with the help of the yeast. I then divided the main dough into 12 equal smaller dough balls and placed them on a parchment lined baking sheet.
Now it’s time to make the egg wash and to give the buns it’s first brush. In a bowl I whisked the egg and milk.. then with a pastry brush I gave each bun a paining.I then covered them with plastic wrap and again set them aside in a warm coroner of the kitchen to proof further. They will double in size again so remember to leave space between each. It can take up to 1 hr to double in size (but again, this depends on how warm your kitchen is).
After 1 hr (or when they have doubled in size), remove the plastic wrap and get ready to move on. Now may be a good time to preheat your oven to 400F. You can refer to the video below… using scissors, snip a cross on the top of each bun. No need to go too deep. Now give them a final brush with the egg wash.. this will give it it’s glossy, golden look when they’re done baking.
Put the hot cross buns to bake on the middle rack in your oven for 15 minutes or until golden brown. You can place a tooth pick through the thickest part of one of the buns and if the tooth pick come out clean, it means the buns are fully cooked. The batch I made was done in 15 minutes flat. Allow to cool before putting the finishing icing or it will melt and you won’t have that ‘cross’ on the top.
In a bowl, whisk the icing sugar and milk until it’s thick and smooth. Now place it into a piping bag and run a strip each way to form a cross on each hot cross bun. If you don’t have a piping bag, you can always use a zip lock bag.. all you have to do is snip a small hole on one corner and use as a piping bag. If you’re anything like me, you won’t be able to resist the temptation while they cooled. I think we ate about 3 of these hot cross buns before the icing went on them. You kitchen (entire house) will have the lovely scent of a bakery.
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I remember baking these with my aunt in St. Vincent. Fast forward 8 years living in NY, I wanted a taste of “home” so I decided to try baking some hot cross buns this Good Friday. I’m so glad I found this recipe! Every bite gives me a glimpse of my childhood! They came out tasting so delicious, I shared some and now I am onto making my second batch! I used freshly grated nutmeg. Love it! Thank you!
I will try this on Good Friday. I am so loving this.Good job Chris.
Hi Chris,
I am allergic to eggs, what can I use to replace the egg in your recipe?
Thanks!
Hi Chris thanks for the recipe I loving baking and I’ve being looking for hot cross buns recipes to make for Easter, I like your recipe the best just simple. thanks again keep up the good work you are doing for us foodies.
Just made these, it’s Good Friday and my house smells fabulous. Couldn’t wait to taste it, and when I did it was amazing.
I’m so happy that I used your recipe Chris.I used soy milk and egg substitute as my family is vegan. The buns came out beautifully. Thanks so much for sharing.
Looks awesome Chris!! I have all the ingredients lined up. Will be making with the kids this morning. Can’t wait! !
Yummy! Going to give the buns a try. Haven’t used Yeast before so how long do you knead for? Thanks Chris.
Thanks Chris got to try this
Hey Chris recipe looks sooo good. will try. but the sound in both the buns and the sardine videos was not on. no sound.
thats a youtube issue unfortunately.
On maternity leave this year for Easter so I’m definitely gonna try this on Holy Thursday for Good Friday breakfast. Thanks Chris
Excellent Recipe, will try, Thank You Chris.
Just made these tonight and they were really good. Written directions along with photos were very easy to follow. Thanks.
Thank you so much I love looking at you cook your sweetbread is my best friend thank you.
These look heavenly! Will make them real soon!
I try this recipe a short while ago. It came out so good. Thank you for your recipe.
i enjoyed watching your video, they looked delish.
Watch your videos all the time. Great recipes
Put a little tumeric before you need the flour to get that yellow look also make the cross from a little flour and water then place it on the buns and place it back in the oven for a few minutes to cook. Pull it out the ove before the cook time then add the cross.
Love hot cross buns my mom was a baker and like that one person said she put ginger, nutmeg raisins mix peel. For the cross she used just dough and she would sweeten water with brown sugar and as soon as re buns come out the oven she would brush that sweet water over the buns that crunchiness was the best. And Chris is don’t forget the cristophene and the lentil peas, salt fish and salt salmon for good Friday oh my my I could taste the goodness
want to know how to make blood pudding trini make that good and anchor
I’m only sorry that I’m seeing this recipe after easter but i will try it. I’m not used to mixed fruit, only raisins or currants and we use some ginger for the added ‘heat’.(Barbados)
Can I leave out the egg?????
This is the first time I had hot cross buns. I was inspired after watching your video so I made them, there are sooo. good I ate three before putting on the icing cross. Thank You.
Can I substitute half of the All purpose flour with Cake Flour?
I’m not sure why you would want to do that? The recipe may still work but you will lose some chewiness, as cake flour has less gluten.
great recipe. do you have any hops bread recipe or long time i remembered special bread.
Tried this last night also with the chicken chow mein. I have tried making before and it did not come out good, i tried a different recipe. This was so easy and straightforward, really appreciate that you post pictures and videos also, really really helps, thanks alot. It came out really good, only thing is when i put it to proof the second time around, it did alot, got really fat, i dont know why because i did everything the same as you. Anyway it taste really good, so that didnt affect it, it was just bigger than yours. Another thing is I heat my oven to 175 degrees and then turn it off and let it cool for 5 minutes and then i proofed the dough in there and it did it in an hour, really cool trick especially when your living in canada like myself where its not warm and lovely now like it is in the caribbean. Anyway thanks a lot for this, I will be making this again, my boyfriend enjoyed it also…really nice and thanks again for the pictures and video, it really helps alot. Thanks and keeping doing what you do.
I am trying this out now. Hope it turns out well. I just wanted to clarify if the salt was for the dough or the icing. Thanks.