There’s no better way to wake up guests than with the aroma of bread baking! This time of year is perfect for our Hot Cross Buns, traditionally served during Lent and Easter season. Try them on your family this weekend.
Staveleigh House Hot Cross Buns
2 pkgs. dry active yeast
½ cup sugar
¾ tsp. salt
¾ tsp. nutmeg
½ tsp. cinnamon
1½ cups milk
6 Tbsps. butter
1½ tsp. grated orange peel
4 large eggs
1 cup seedless dark raisins
1 cup confectioners’ sugar
1 Tbsp. freshly squeezed lemon juice
In a large bowl, combine the first 5 ingredients and 2 cups of the flour.
Heat milk and butter in saucepan until very warm (120°-130° F).
Using an electric mixer on low speed, mix the liquids into yeast mixture. Increase speed to medium and beat for 2 minutes.
Add orange peel, 3 of the eggs, and 1½ cups of flour and beat for 2 minutes more. Mix in raisins and 2 cups of flour.
Turn dough out onto a floured board and knead until smooth and elastic, working in the last ½ cup of flour. Shape dough into a ball, place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.
Beat down dough on a floured surface; then divide into 24 equal pieces. Cover and let rise for about 15 minutes.
Grease a 13” x 9” baking pan. Shape pieces of dough into balls and place in pan. Cover pan and let rise until doubled, about 45 minutes.
Preheat oven to 375°.
Beat remaining egg. Cut a cross into the top of each bun; then brush tops with egg.
Bake buns for 20-25 minutes. Cool in pan on a rack.
While buns are cooling, mix together confectioners’ sugar and lemon juice. Pipe or drizzle across the top of each bun.