Hot Cross Buns Recipe for the end of Lent!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are more accessible and less expensive than currants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water can reduce costs.

Heat 3/4 cup of milk to just above body temperature.

Add 4 teaspoons of yeast to the milk.

Mix in 1/3 cup of sugar, 3 whole eggs, and 1/2 cup of vegetable oil.

Add 3 3/4 cups of all-purpose flour and 3/4 teaspoon of salt to the mixture.

Incorporate 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground clove, 1/4 teaspoon of allspice, 1/4 teaspoon of nutmeg, and 1 teaspoon of lemon zest.

Knead the dough for 3 to 4 minutes until smooth and elastic.

Add 1/3 cup of dried currants and 1/4 cup of diced candied citrus peel to the dough and finish kneading by hand if necessary.

Oil a bowl and place the dough in it to rise for 75 to 90 minutes until doubled in size.

Divide the risen dough into 12 equal pieces weighing 3.5 ounces each.

Shape each piece into a round bun and place in a lightly greased 9 by 13 pan, leaving space between them.

Let the buns rise for 45 minutes until fluffy.

Preheat the oven to 350°F.

Bake the buns for 25 to 30 minutes until golden brown.

Prepare the glaze by simmering 3 tablespoons of water with 1/2 cup of sugar and 1 teaspoon of vanilla until dissolved.

Brush the hot glaze over the hot buns immediately after baking.

Let the buns cool to room temperature before icing.

Mix 3/4 cup of sifted icing sugar with 1 tablespoon of milk and whisk until thick enough to pipe.

Pipe crosses on top of the cooled buns using a piping bag or parchment cone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens