Easy Hot Cross Buns

Nothing really says Easter better than some warm Hot Cross Buns....

Slathered with melting butter.

There are probably a gazillion different ways to make these traditional Easter rolls.  Last year I tried my hand at making them from scratch for the first time, and was really disappointed by the outcome.  The rolls turned out like hard, heavy rocks...I ended up throwing the entire batch away.  So this year, I thought I would seek out another recipe and give them a go again.  I searched  King Arthur Flour recipes ( my yeast dough recipe go to) and found this one, which I ended up adapting slightly.  This recipe is a keeper.  The rolls turned out soft and moist with the a nice slightly spicy flavor. 

One thing the original recipe called for was mixed dried fruit.  I don't care for a mixture of different dried fruits, so I used all golden raisins.  I also elected to soak my raisins in Grand Marnier prior to adding them to the batter and added some orange zest as well.  Delicious. 

This dough is EXTREMELY soft.  I ended up using more flour than the recipe called for ( and I do weigh out my flour on a scale for better accuracy).  This might have been more due to the amount of moisture in my flour than any flaw in the original recipe.  I actually ended up adding more flour than I probably should have, as I ended up with a really not very sticky, but smooth and elastic dough.  It didn't matter though, because the rolls were perfect.  If you keep the dough softer, as the recipe suggests, you will likely end up with an even more tender outcome.

One interesting thing this recipe does call for is baking powder, along with the yeast.  I have never used both before, but this might be the key in light and airy rolls.

I weighed the dough balls to the size the recipe called for, which really made rather large rolls...next time I might make them all a little smaller and use two pans.  They turn out to be 7 points+ for each large roll.  For an excellent tutorial for these buns, you can follow this link to a blog post written for them by KAF. 

Shaped and ready to rise...

Fresh from the oven.  Once cooled, frost with an X. 

Easy Hot Cross Buns

adapted from KAF

Printable Recipe

Servings - 12 to 14 ( I got 13 regular sized and one mini)   Serving Size - 1 roll   Points Plus per serving - 7 points+

(Nutritional information from KAF)   Calories - 273,   Total Fat - 2g,   Carb. - 57g,   Protein - 8g,   Fiber 2g

Ingredients:

For Buns

1/4 cup Grand Marnier or orange juice

1 cup golden raisins

1 1/4 cups milk, room temperature ( I used skim) 

2 whole large eggs + 1 egg yolk

6 TBS unsalted butter, room temperature

2 tsp. instant yeast

1/4 cup honey
1 tsp grated orange zest

1 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1 3/4 tsp salt

1 TBS baking powder

4 1/2 cups all purpose flour ( 19 ounces)

For frosting

1 cup powdered sugar 

1/4 tsp pure vanilla extract

enough milk or Grand Marnier or orange juice to make a thick icing

Directions: 

1.  Soak raisins in Grand Marnier or orange juice overnight.

2.  In the bowl of a large stand mixer, combine all the ingredients for the buns ( except the raisins and liquor).  Mix with paddle until combined then switch to hook and knead until soft and elastic.  ( you might need a add more flour) Dough will be very soft.  Mix in the fruit and any remaining liquid.  

3.  Cover dough and allow it to rise for about one hour.  It may not double in size, but it will puff up.  

4.  Spray a 13 x 9" pan with cooking spray.  Form dough into buns ( with greased hands)  and place into prepared pan.  ( I measured out approx. 3.75 ounces per bun as the original recipe suggested.  Again, I would probably go smaller next time and just make two pans)  I ended up getting 13 buns plus one mini and just squeezed them all into the same pan.  

5.  Cover the buns and let them rise for 1 hour.  

6.  Preheat oven to 375 degrees F.  Bake buns for 20 minutes, or until golden brown.  Remove from oven and cool completely before adding frosting.  Since these are best enjoyed warm...heat up the buns in a microwave before eating for a few seconds.

UPDATE!  I've made these a few times now.  I prefer to make the buns a little smaller, and have settled on 2 oz. as the perfect size.  I get 23 buns when they are this size.  I also add 2TBS of softened butter to the "cross" icing to keep it from melting once the buns are stored in a covered container.  I have also used brandy in place of the grand marnier and omitted the orange zest for a change of flavor.  

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We are celebrating Easter this year with dinner out.  I sort of miss making a big Easter brunch...but that's ok, because I won't miss any of the clean up!  :)  I will probably still make these heavenly deviled eggs though!  They are one of my favorites!

I wish you all a very blessed Easter Sunday!  

This recipe is being shared with:
BSI-Flour @ My Bizzy Kitchen
Easter Linky Party/What's on the List