Stir the yeast and sugar into the milk.If you’ve tried these Traditional Hot Cross Buns or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. To reheat, wrap the frozen buns in foil and bake at 350☏/ 177☌ for 15-20 minutes. Beyond that, I freeze them up to 3 months. Any that I don’t eat, I keep in an airtight container at room temperature for a couple of days. They are best eaten the day they are made. The water for the yeast must be around 105– 115 ☏ (40 – 46☌) warm enough to feel comfortable on your skin to not under activate or kill the yeast.This is a paste of flour, sugar and water is piped into the cuts so when the buns are baked the cross is visible. Before they are baked a cross is made across the top of the buns. The dough is kneaded after mixing and then left to rise.Īfter the first rise, the dough is kneaded again, shaped into buns and risen for the second time. We all know good food takes time, so there’s a little kneading involved and a little rising, the buns, not you. ![]() In fact, all kids growing up in England are made aware of the Easter nursery rhyme about these buns that was published in London in 1798. Traditionally eaten in the UK, New Zealand, Australia, South Africa and Canada for breakfast on Good Friday. If there was ever a food that reminds me of Easter as a child, it’s the hot cross bun. This is the same great recipe that I first published in 2014, with updated pictures and a step-by-step video. Studded with currants, these buns are best warm out of the oven served simply with butter. With spices like cinnamon, all-spice and ginger just the aroma of these buns baking will have you eagerly waiting them. Enjoyed for Easter on Good Friday, these buns will have your mouth watering as you smell them baking in the oven. ![]() This is an easy recipe for How to Make Traditional Hot Cross Buns.
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