Agregue un poco de dulzura adicional esta Pascua mezclando una receta de panecillos cruzados con una receta de rollos de canela: ¡a su familia le encantará!
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Category
Breakfast
Servings
12
Prep time
3 hours
Cook time
20 minutes
Add a little extra sweetness this Easter by mixing a hot cross bun recipe with a cinnamon scroll - your family will love it! I think we've all had enough Woolworths hot cross buns already, so let's make our own and make it better. These cinnamon hot cross buns are light and fluffy on the inside, golden on the outside topped with a delicious cream cheese icing for the cross. It's a pretty easy recipe to make so give these homemade hot cross buns a try this Easter.
Ingredients
- 90g (3.2 oz) caster sugar
- 80g (2.8 oz) unsalted butter, softened
- 1/2 tsp sea salt
- 1 egg
- finely grated zest of 1 lemon
- 450g (15.9 oz) plain (all-purpose) flour
- 230ml (8 fl oz) buttermilk
- 7g (1/4 oz) sachet instant dried yeast
- oil, for greasing
- 25g (0.9 oz) butter, melted (to brush before baking)
- 3 tsp ground cinnamon
- 55g (1.9 oz) caster sugar, additional for filling
- 30g (1.1 oz) brown sugar
- 80g (2.8 oz) raisins
- 250g (8.8 oz) cream cheese
- 150g (5.3 oz) icing sugar
Directions
Start by mixing the softened butter and 90g of caster sugar in the bowl of a stand mixer with the paddle attachment. You can also use a hand beater, with the option to knead the dough by hand later.
- Once the sugar has dissolved, add the egg and continue to mix for 2 minutes on medium-high. Then add the yeast and lemon zest, switching to the dough hook attachment.
- On medium-low, gradually incorporate the buttermilk and flour. Mix for 4-5 minutes or until the dough becomes smooth. Transfer the dough onto a greased surface, knead briefly into a tight ball, and leave to prove for 1-2 hours, or until doubled in size.
- While the dough is proving, prepare your cinnamon sugar mixture by combining 55g of caster sugar, the brown sugar, and cinnamon.
- After the dough has doubled, knead it briefly on the greased surface, then roll it out to about 30x45cm (12x18 inches). Evenly spread the raisins and the cinnamon sugar mixture over the dough.
- Roll the dough along the longer side into a tight cylinder, sealing the ends. Cut the cylinder into 12 even pieces.
- Arrange the pieces on a greased oven tray and cover loosely with cling film. Let them prove again for another 1-1.5 hours, or until they have doubled in size.
- Preheat your oven to 190°C (375°F). Once risen, brush the buns with melted butter and bake for 20 minutes, or until golden brown and cooked through.
- While the buns bake, blend the cream cheese and icing sugar until smooth, then transfer the mixture into a piping bag.
- Let the buns cool for 25-30 minutes before piping the cream cheese in a cross formation across each bun.
