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Recently I’ve found baking therapeutic which is quite ironic given I’m on a “diet” and trying to lose this quarantine 15. I came across this recipe via instagram, saved it and forgot all about it until Easter morning at 3AM.
I couldn’t sleep so decided to head on down to the kitchen and give these Hot Cross Buns a try. Holidays were always big in my house growing up, and I can’t wait to create new traditions with Aspen .
Unlike traditional buns, these contain no yeast. The tagline even says “easy” which is an automatic win in my book. Let’s just say the kitchen isn’t my comfort zone!
INGREDIENTS
- 1 cup (5 oz) unbleached all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons raw sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup 0% Greek yogurt
- 3 tablespoon raisins
- 1 egg white, beaten
ICING
- 1/4 cup powdered sugar
- 1 teaspoon milk or water
INSTRUCTIONS1) Preheat oven to 375F.2) Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. 3) Combine the flour, baking powder, sugar, cinnamon and salt and whisk well.4)Add the yogurt and raisins, mix with a fork or spatula until well combined, it will look like small crumbles.5)Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky. 6)Divide into 8 equal balls. Place on the prepared baking sheet.7)Top with egg wash. Bake on the top rack of the oven for 25 minutes. Let cool at least 30 minutes before icing.
For the icing:In a small bowl, whisk the powdered sugar with milk until smooth. Transfer to a small ziplock bag and cut the tip. Ice the tops of the rolls in a cross pattern.
And that’s it! Even if you don’t celebrate Easter, Hot Cross Buns are delicious and a very English “staple” food. Let me know if you’ve made these and what you think!
