Without question, some things are Easter staples [if we do say so ourselves]. First, there is kite flying. Easter would not be the same without them dotting our skies in colourful array. Then for our chocolate lovers, there are Hershey’s caramel-filled chocolate eggs—some of us may not care for the filling, but we do relish the chocolate.

One item that is highly anticipated and has continued to be a feature each year is hot cross buns. There is something about them that we don’t crave any other time of the year but at Easter. Some people like them toasted with a sliver of butter and jelly, while others will forgo the topping and dig in. Either way, many of us love our hot cross buns and will have them from Thursday through Easter Monday.

Why not try making your own this year? The family is sure to love it! There are numerous recipes out there. However, to help you, here’s one that has been tried and proved relatively easy to follow. The best part was that the buns tasted divine. Give them a try.

Quick and Easy Hot Cross Bun Recipe from Sweet & Savory Meals

Ingredients

Yeast Mixture:

¼ cup warm milk

One tablespoon sugar

One pack of active dry yeast (about 2 1/4 teaspoons)

Dough:

½ cup raisins

One cup boiling water

½ cup milk

½ cup sugar

¼ cup unsalted butter (softened)

½ teaspoon salt

Two large eggs (beaten)

3 ½ cups all-purpose white flour

One teaspoon of cinnamon powder (optional)

One teaspoon of zest (lime/lemon)

One teaspoon of vanilla extract

Egg Wash:

One egg

One tablespoon water

Glaze:

2/3 cup powdered sugar

1 ½ tablespoons milk

½ teaspoon vanilla extract

Preparation

Begin by placing raisins in a bowl and pouring the boiling water. Have the raisins sit for five minutes, remove them from the water and set them aside to dry.

Next, for the yeast mixture, in a bowl, add one tablespoon of sugar and 1/4 cup of warm milk, and stir while adding the yeast. Let the mixture sit at room temperature for 10 minutes, when the ready mix will appear to have doubled in size with a ‘foam’ appearing on the top.

To prepare the dough, select a large bowl and combine ½ cup of warm milk, sugar, softened butter, eggs, and salt, then whisk. Add yeast mixture, followed by vanilla extract, then whisk.

Using a dough mixer, add dry ingredients; mix zest, cinnamon and one cup of flour at a time into the yeast mixture, forming a soft dough. Adjust the mixer speed to small-medium, and for approximately 10 minutes, knead until the dough is smooth. It should stick to the bowl and fingers a little.

Add the raisins, mix in gently with a wooden spoon, and then transfer the dough to a buttered bowl. Cover it with a towel and let it rest at room temperature for two hours. Next, lightly knead the dough on a lightly floured surface and cut it into 12 equal pieces. Arrange balls into a buttered nine x 13-inch baking dish. Cover again with a towel and leave to rest in a warm place for 30 minutes. Preheat your oven to 375˚F.

Combine the water and egg in a bowl to prepare the egg wash and beat until smooth. Brush the tops of the balls with the egg wash. Bake for 15-20 minutes or until the tops are golden brown. Remove from oven and cool in the pan to prepare for glazing.

Mix the sugar, vanilla, and milk in a bowl until smooth. To adjust the thickness or runniness can be easily modified. In the first instance, add more milk, ½ teaspoon at a time, while for the latter, add more sugar. Use the glaze to create a cross on each bun.

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We hope you and your family enjoy the holidays and this long-held tradition.

Happy Easter!

Source: Sweet and Savory Meals.