ONE A PENNY, TWO A PENNY, HOT CROSS BUNS, HOT CROSS BUNS

Who remembers the Hot Cross Buns nursery rhyme? I remember learning this rhyme when I was little and it's based on the Hot Cross Buns that I'm going to tell you about. Hot Cross Buns are sweet and sticky (not like a cinnamon roll), but more like sweet bread. The dough has raisins or currants ( you can add candied mixed peels or dried cranberries). Small portions of dough will have to rise for a couple of minutes (45 minutes) then you can take a knife and press down lightly to create a CROSS. After the buns are done baking a sweet glaze is brushed over on top giving a nice shiny appearance. When the buns are done cooling it's TIME TO ADD THE MOST IMPORTANT PART WHICH IS THE FROSTING (shaped into the cross). To make the icing you have to use milk and powdered sugar. These Hot Cross Buns are ready to be Eaten! Perfect for breakfast, brunch, or if you're having coffee with relatives they make a wonderful snack.

In Trinidad, around Good Friday and Easter, it is traditional to make Hot Cross Buns. I always look forward to having this sweet treat every spring (Good Friday and Easter). When I make these I always get excited watching the dough rise from the yeast. Oh before I forget, the smell while these buns are baking is SO GOOD! I just can't wait until they're done so I can eat them with melted butter and my favorite sweet orange marmalade.

Last year I followed a recipe by a YouTuber (Matthew's Guyanese Cooking) and I made it again this year. My take on his recipe for Hot Cross Buns was very pleasing. The measurements were right on point and the recipe is easy to follow. When I made the sugar glaze I added orange zest for a nice citrus flavor. My buns came out really soft and everyone enjoyed it. They did ask when I was going to make this again...lol. If you do plan on making Hot Cross Buns you can follow his recipe on YouTube.

MATTHEW'S GUYANESE COOKING INGREDIENTS AND DIRECTIONS FOR HOT CROSS BUNS

INGREDIENTS

3 1/4 cup All-Purpose flour

1/3 cup Sugar (Brown or White) *for bun mix

1/3 cup Raisins

1 tsp Cinnamon Powder

1/2 tsp Nutmeg Powder

2 tbsp Butter (salted) (softened)

1 Egg

1 cup Warmed Milk (to bloom yeast)

1 Packet Yeast

DIRECTIONS

1. Warm the milk, add yeast, and 1 tbsp brown sugar, and mix together. Let it sit for 10-15 mins (bubbles form on top). NOTE: At the time when I made these Hot Cross Buns my kitchen was very warm which made the yeast rise faster.

2. For the Bun Mix: Add flour, cinnamon, nutmeg, brown sugar (1/3 cup), and butter. Mix by hand and add yeast mixture.

3. Add egg and raisins to the dough. Looking for a sticky dough and soft texture (sprinkle a little bit of dry flour if the dough is too sticky). Knead for 4-5 mins ( the dough has to look smooth on top). Cover using a damp paper towel. The dough has to sit for 1 hour.

4. After 1 hour of rising, punch down the dough and make it into dough balls. Butter pan before placing balls into small portions. Put balls on the pan and cover with a damp paper towel for about 45 mins-1 hour.

5. When 45 mins are done use a knife (press lightly) to create a cross.

6. Set oven to 350 degrees and put dough balls for about 15 mins to bake.

7. After baking add glaze all over the top of the bun. Buns should cool completely before frosting.

FOR THE SUGAR GLAZE (FROM MATTHEW'S GUYANESE COOKING)

1/4 cup Water

2 tbsp White Sugar

1 tbsp Butter

Add butter (let it melt), sugar, and water. Boil medium-low heat until thick (5 minutes). It would be 7 minutes for a nice thickness.

NOTE: To prevent spoilage put the buns in an airtight container and place them in the fridge.

PRINT