Some friends came over to visit us on Easter, and I was feeling festive, so I decided to make some hot cross buns to go with our soup and veggie dyed eggs. I’ve tried my hand at these a few times before, and the dough is so sticky, they always end up kind of lumpy by the end. This time I was doing something right, because they came out very bun-like and delicious.
To make them, I simply used a basic dinner roll recipe from the Joy of Cooking, increased the sweetener, and added spices and currants. I skipped the icing crosses on the top and just cut an X into the top of each one before baking. Spread with a little pasture butter, they were delightful.
Hot Cross Buns
Scald 1 cup milk
Add and stir until dissolved:
1/4 cup sugar
2 Tbsp butter
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup currants
2 Tbsp lemon peel
Stir 1 package dry yeast into 2 Tbsp lukewarm water
Add milk mixture once cooled
Beat in 1 egg
Stir in 2 2/3 cups flour gradually, kneading in the last half. Knead until the dough can be handled easily and let rise in a covered bowl until doubled.
Shape into balls and let rise on a cookie sheet until doubled. Cut an X in the top or make an icing X after baking.
Bake at 425 degrees for 20 minutes.
Enjoy with good butter and good company!
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