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MAKE YOUR OWN Hot Cross Buns

MAKE YOUR OWN Hot Cross Buns

Nice Buns! How to make your own version of this traditional British Easter treat…

Right. That’s it. I have been disappointed one too many times by American supermarkets purporting to sell Hot Cross Buns this time of year. Bleurgh. Oi! Jewel Osco! Bread rolls with icing on them are NOT Hot Cross Buns! And Whole Foods, you can wipe that smile off your face, yours are not much better.

Expats beware American-hot-cross-buns

There are rumours of an Aussie Expat that can make them for you to order with chocolate chips and the Swedish Bakery in Andersonville sometimes stocks them.

But ultimately when it comes to finding British food, my Expat mantra is “If you can’t find it, make it yourself!” so I took this to heart and got cracking on an American ingredient friendly version of my favourite Easter treat. I had to substitute certain ingredients, for example a British recipe would call for dried, mixed peel but in my experiments I’ve found American mixed peel is sickly sweet, too heavy on the cherries and has green bits (?!) in it. Must be an Italian thing. I had also given up looking for sultanas until I discovered Trader Joe’s Golden Raisins which taste near-as-dammit.

So here you go, enjoy!

NOTE: dough will take a total of 3 hours to rise so give yourself time!

American Ingredient Friendly Hot Cross Bun Recipe

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Ingredients

– 300ml organic full-fat milk (must be milk, not evil Half and Half) plus  2 extra tablespoons worth
– 50g unsalted butter from Trader Joes
– 500g  strong white bread flour – King Arthur Flour
– 1 tsp salt
– 75g white sugar
– 1 tbsp sunflower seed oil – Trader Joes
– 7g sachet of fast action yeast – Red Star
– 1 large organic egg, beaten, room temperature
– 60g of Trader Joe’s Golden Raisins – these are the closest thing to sultanas
– 60g of Sun-Maid Zante Currants
– zest of 1 orange, organic if possible to avoid the wax
– a small or half a large apple, peeled and chopped finely
– 2 tsp good quality ground cinnamon

   For the crosses – 75g of all-purpose flour what we would call “plain flour”
   For the glaze – Trader Joes apricot preserve

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1. Bring milk just to the boil. Remove from heat and add the butter. Leave to cool for 10 minutes.

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2. Mix flour, salt, sugar and yeast in a bowl.

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3. Pour in the milk butter mixture and add the egg.

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4. Mix roughly with a spoon.

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5. Tip dough mixture onto floured surface and knead with your fingers and the heal of your hand.

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6. Knead for about 5 minutes until the dough looks smooth and elasticy.

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7. Place the dough in an oiled bowl, cover it with cling film or a tea towel and leave in a warm place to rise for 1 hour.

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8. Whilst you wait, chop the apple into very small pieces.

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9. After 1 hour, add the raisins, currants, apple, orange zest and cinnamon. Cover with cling film or a tea towel and leave for another 1 hour.

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10. Divide the dough into bun sized pieces about 75g each in weight. Roll them into balls and place on parchment on a baking tray. Leave space inbetween them. Cover with a tea towel and leave for 1 third and final hour.

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11. After one hour, mix the plain flour with some tap water until it makes a paste and use a funnel or an icing bag to pipe on the crosses.

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12. Heat oven to 420F. Bake buns for 20 minutes until golden brown. Heat a dollop of the apricot jam in the microwave for about 10 seconds (until it goes runny) and use a pastry brush or similar to brush it onto the buns whilst they are warm.

 

My recipe is an American friendly version of this Paul Hollywood recipe on BBC Good Food http://www.bbcgoodfood.com/recipes/2066661/hot-cross-buns

MAKE YOUR OWN Hot Cross Buns Reviewed by on . Nice Buns! How to make your own version of this traditional British Easter treat... Right. That's it. I have been disappointed one too many times by American su Nice Buns! How to make your own version of this traditional British Easter treat... Right. That's it. I have been disappointed one too many times by American su Rating: 0
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