Hot Crossed Buns

Hot cross buns,
Hot cross buns,
one a’ penny,
two a’ penny,
hot cross buns.

Hot curst buns are always a sign of spring and are the perfect family breakfast during the Easter break. The kids can help out with this recipe, but will need some adult supervision!

What You will Need

DOUGH

1 cup Milk

1 tablespoon Milk, warmed to 110°F

1 package Dry active yeast

1 teaspoon Sugar

¾ of a cup Sugar

2 1/4 cup All-purpose flour

2 cups Bread flour

1/2 cup Black raisins

2 tablespoons Candied lemon peel, cut into 1/4-inch pieces

2 tablespoons Candied orange peel, cut into 1/4-inch pieces

1 teaspoon Salt

1/2 teaspoon Cinnamon

1/4 teaspoon Ground nutmeg

1/8 teaspoon Ground cloves

4 tablespoons Unsalted butter, melted

2 large eggs

BAKING

1 large egg yolk

2/3 cup(s) confectioners’ sugar

1/4 teaspoon(s) vanilla

What To Do

MAKE THE DOUGH

  1. Coat a large bowl with oil and set aside.
  2. Let the kids combine the cold milk, yeast, and the teaspoon of sugar in a small bowl and leave it until it starts to gets bubbly.
  3. Have the kids combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer while you fit it with a dough hook and mix on low speed.
  4. Help the kids add the butter, 2 eggs, and the yeast mixture and then continue with the mixer until a sticky dough forms, about 3 minutes.
  5. Transfer the dough to a lightly floured surface and let the kids help knead by hand until smooth, about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.)
  6. Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume, about 1 hour.

 

SHAPE THE BUNS

  1. Line a baking pan with parchment paper and set aside.
  2. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces, about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan.
  3. Cover and let rise until the buns double in volume and touch one another, about 1 1/4 hours.

 

BAKE THE BUNS

  1. Preheat oven to 260°C.
  2. In a small bowl, help your kiddies combine the egg yolk with 1 tablespoon water.
  3. Have your children use a pastry brush to lightly brush the mixture on the top of each bun (you may want to show them how first).
  4. Place buns in the lower third of the oven and reduce oven temperature to 200°C. Bake until golden brown, about 20 minutes.
  5. Transfer to a wire rack.
  6. In a small bowl, combine the confectioners’ sugar, remaining milk, and vanilla. Stir until smooth.
  7. When buns have cooled slightly, help your kids drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
  8. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.

In The News: A&A Featured in Daily Telegraph for Upcoming Website

As alexandalexa.com prepares to launch their new website, the press has showed their support and excitement for the upcoming changes with coverage.

The London Daily Telegraph recently covered www.alexandalexa.com’s pending upgrades, praising A&A for it’s user friendly-ness, use of style boards and new shuttle courier service that allows for same day delivery at a specified hour to UK customers.

The website will launch to the public sometime next week, so be sure to take a look and let us know what you think by emailing us at [email protected]d.com!

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