hot x buns

No Easter is the same without Hot X Buns! Toasted with butter, fresh outta the oven, drizzled with honey.....oh yeah! For the last ten years i managed a bakery/cafe that sold thousands over Easter and the week before, so i always had plenty for myself around. This year however, i made them myself. One because i have the time and two, it's been a while and they are always, ALWAYS better home made. =)


Now seeing as i have no recipe books at the ready, and my personal recipe book is stored away, i had to look around for a recipe i liked the sound of. I started with my trusty Taste(Australia) then decided to check out some of my favourite bloggers for anything a little different! There was Lemonpi who found a good recipe at Bron Marshall's but made these this year, there were these at The British Larder, something a bit different.....but alas i am on a budget so as much as those spiced stout buns, or cardamom infused buns sound really good, i need an ordinary everyday recipe but one that appeals to the eye (i LOVE recipes with pictures, so i know how it's going to turn out)

Then i went to a fave blogger of mine, Open Mouth Insert Cookie There was the recipe for me, i think it just sounded right and they looked soft and melt-in-your-mouth good!

So there is my dough after it's been proved for two hours (you can see above all my chit chat the dough before proving)

And here are my little rolled buns ready to prove and be dressed with flour/water crosses, or perhaps the odd smiley face! Only because i can't help myself!

Ah. buns straight out of the oven! That recipe was perfect! I was so happy with the outcome! The quantity and timing were spot on!

Hot Cross Buns
The recipe courtesy of Tofugirl at Open Mouth Insert Cookie =)

Buns
2 1/4 tsp instant yeast
1/4 cup sugar
3/4 cup water
3 1/2 cups all purpose flour
3/4 cup buttermilk
1 large egg, slightly beaten
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg (preferably freshly grated)
1/4 cup butter, room temperature, in tablespoons
1 cup mixed raisins and dried cranberries, roughly chopped

Crosses
1/2 cup flour
2 tbsp sugar
1/3 cup water

Glaze
1/4 cup water
2 tbsp honey
2 tbsp sugar

In a large mixing bowl, combine all ingredients for the dough, except for the fruit. Mix either with a stand mixer or your hands until it comes together in a rough ball of dough. Turn out and knead on a floured surface until smooth and elastic, about 5 minutes. Knead in the fruit, taking care to distribute it evenly. Place in a lightly greased bowl, cover, and let rise until doubled (approximately 2 hours).

Turn dough out onto a floured surface, deflate gently, and form into 16 round buns. Place on a baking sheet lined with parchment, about an inch apart. Snip a cross into the top of each bun with scissors. Cover, and let rise again, until the buns are 1.5 times larger (about an hour). Preheat oven to 375 degrees. Combine the cross ingredients and stir until smooth. Place in a plastic baggie, and cut a tiny bit of the corner off. Pipe crosses (following the snip marks in your buns) on each bun. Bake until golden brown and firm, about 30 minutes.

In the meantime, combine water, sugar, and honey in a cup. Microwave on high for a minute, then stir. If the honey and sugar aren't melted yet, give it another minute. Stir until smooth. As soon as the buns come out of the oven, brush each with glaze. If you can wait, let stand until warm, and the glaze has set a bit. Otherwise, eat immediately and lick your fingers clean!

Personal Note: I made them almost exactly the same, except for using 10% cream instead of buttermilk. Worked a treat! Just the right amount of spice, not too sweet and so delicious and soooo soft! I'm definately writing this one down! Happy Easter xo