So we probably ate 7-8 free Hot Cross buns that year. It was fantastic. I love free food!
Now, as sad as I am that there haven't been coupons for the past couple of years, I have to admit, while Cobs' buns are good, they're not the best I've ever had.
Homemade is always better - especially because it'll fill your home with the sweet smell of cinnamon.
My version has no candied peel in it, but a combination of currants and sultanas along with the zest of an orange and lemon.
Hot Cross Buns
(adapted from Canadian Living and Martha Stewart)
3-1/2 cups all purpo½ 1/2cup cupgranulated sugar
1/4 cup warm water ¼ 1/4cup cupwarm water
1 pkg (15ml) active dry yeast 2¼ tsp pkg (15ml)active dry yeast (one package)
2 tbsp 2 2tbsp tbspcinnamon
1 tsp nutmeg 1 1tsp tspnutmeg
1/2 tsp salt ½ 1/2tsp (2 mL) salt
1/4 tsp ground cloves ¼ 1/4tsp tsp(1 mL) ground cloves
3/4 cup milk , warmed3/4 3/4cup (175 mL) milk, warmed
1/4 cup melted butter ¼ 1/4cupc (50 mL) melted butter
1 egg 1 1eggeggs
1 egg yolk 1 1egg yolkegg yolks
zest of one large orange
zest of one large lemon
3½ 3-1/2cups (875 mL) all purpose flour
1/2 cup dried currants ¼ 1/2cup eachcup (125 mL) dried currants and sultanas
1/4 cup chopped candied pe
2 tbsp granulated sugar 2 2tbsp (25 mL) granulated sugar
2 tbsp water 2 2tbsp tbspwater
1/2 cup icing sugar ½ 1/2cup (125 mL) icing sugar
2 tsp water ½ - 1 tbsp fresh (10 mL) lemon juice
1. Mix 1 tbsp sugar, warm water and yeast in the bowl of a stand mixer. Let stand for 5 minutes, until yeast proofs. Using the dough hook, stir in remaining sugar with next 10 ingredients (through lemon zest).
2. Add flour, one cup at a time until a soft dough is formed. Add currants and sultanas and beat for about a minute. Remove dough from bowl and knead just to evenly distribute the fruit. Place in a greased bowl, tossing to grease all over. Cover with a tea towel and set aside in a warm, draft free location to rise until doubled in bulk, about an hour.
3. Divide dough into 10 equal sections. Form each into a smooth tight ball, stretching and pinching dough underneath to make tops smooth. Place 2 inches apart on a parchment lined baking sheet. Cover with tea towel and let rise again for about 30 minutes. Meanwhile, preheat oven to 400º.
4. Using a serrated knife or a pair of scissors, slice a cross into the top of each bun. Bake in oven for approximately 15 minutes or until golden brown.
5. Meanwhile, whisk glaze ingredients together in a small saucepan, stirring until the sugar dissolves. Immediately after removing buns from oven, brush them with glaze. Let them cool on the pan.
|The glaze gives the buns a lovely sheen.|
Enjoy licking the sticky sweetness off your fingers!