Hot Cross Buns
A dish that leans on scalded milk and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml scalded milk
- 60 ml sugar
- 30 ml butter
- 2 ml salt
- ½ yeast cake dissolved in
- 60 ml lukewarm water
- 4 ml cinnamon
- 710 ml flour
- 1 egg
- 60 ml raisins stoned and quartered (or ¼ cup currants)
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Scald the milk if not already scalded. Add the butter, sugar, and salt to the milk and stir until the butter melts.
- Let the mixture cool until lukewarm.
- Dissolve the yeast cake in the lukewarm water, then add it to the milk mixture.
- Add the cinnamon, flour, and well-beaten egg, and mix thoroughly.
- Add the raisins or currants and stir to combine.
- Cover the bowl and let the dough rise overnight.
- In the morning, shape the dough into large biscuit-shaped buns.
- Place the buns in a pan one inch apart and let them rise.
- Brush the tops with beaten egg.
- Bake for twenty minutes.
- Cool the buns, then use ornamental frosting to make a cross on top of each one.
Nutrition (estimated, per serving)
| Calories | 504 |
|---|---|
| Protein | 13.5 g |
| Fat | 9.9 g |
| Carbs | 89.1 g |
| Fiber | 3.1 g |
| Sodium | 343 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States