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A classic Easter treat featuring soft, spiced yeast rolls filled with rum-soaked currants, topped with a traditional flour-paste cross that is baked into the dough and finished with a shiny sugar syrup glaze.
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Soak fruit in rum and proof yeast in warm milk. → Mix dough with sugar, egg, zests, spices, butter, and currants, then knead until smooth. → Let dough rise until doubled, then shape into balls. → Pipe flour-paste crosses on top and bake at 425°F until golden. → Glaze the warm buns with sugar syrup.
Soak fruit in rum and proof yeast in warm milk. → Mix dough with sugar, egg, zests, spices, butter, and currants, then knead until smooth. → Let dough rise until doubled, then shape into balls. → Pipe flour-paste crosses on top and bake at 425°F until golden. → Glaze the warm buns with sugar syrup.
A classic Easter treat featuring soft, spiced yeast rolls filled with rum-soaked currants, topped with a traditional flour-paste cross that is baked into the dough and finished with a shiny sugar syrup glaze.
Soak dried currants in warmed rum for a few hours before starting the dough.
In a stand mixer bowl, combine warm milk, a small amount of flour, and the yeast. Let it sit for 15 minutes to proof.
Add sugar, beaten egg, lemon and orange zest, nutmeg, cinnamon, cardamom, salt, and melted butter to the yeast mixture.
Add most of the remaining flour and knead for 5-6 minutes until you have a soft, supple, and slightly elastic dough.
Flatten the dough on a floured surface, scatter the soaked currants on top, and fold/roll the dough to incorporate the fruit evenly.
Soaking the currants in rum adds significant flavor and moisture, though it is optional.
Proper hot cross buns have the cross baked in using a flour paste rather than applied with icing after baking.
Using a digital scale helps ensure all buns are the same size for even baking.
Make sure the milk isn't too hot (above 110°F) or it may kill the yeast.
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