Belizean Hot Cross Bun
Description
Hot cross buns are rich with history dating back to the 12th century. They’re yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus.
Ingredients
- 8-9 cups Flour
- 2 tablespoons Yeast (Set Yeast in 3/4 cup warm water + 1 Tbs Sugar for 5 mins until raise)
- 3 tablespoons Baking Powder
- 1 cup Light Brown Sugar
- 1/2 cup White Sugar
- 1/2 - 3/4 cup Butter Shortening
- 1/2 cup Stick Butter (Use 1 stick butter if using regular shortening)
- 2 teaspoons Vanilla
- 1 1/2 cup Coconut Milk (Warmed)
- 1 cup Evaporated Milk
- 2 teaspoons Grated Nutmeg
- 2 teaspoons Cinnamon
- 1 teaspoon Ground All Spice
- Dash of Salt
- 1/4 cup Corn Syrup or Honey (to glaze buns after baking)
- 1 Egg Beaten
- 1 cup Raisins (Soak in water and vanilla 10 minutes prior to mixing)
Optional
Instructions
- Use either mixing bowl for manual kneading or electric mixer/kitchen Aid Set yeast to raise for 5 mins (3/4 cup warm water and 2 Tbs yeast) If instant yeast add dry yeast to dry ingredients
Add all dry ingredients to mixing bowl. Mix for 3-5 mins
Add shortening and butter and mix
- Add wet ingredients:Yeast, warmed evaporated and coconut milk and vanilla add slowly and mix for 3- 5 minutesOptional - 1-2 eggs beaten
- Kneading by hand, knead for 5 minutes or more....Set dough aside in greased bowl in a warm placeCover with damp kitchen towelLet dough raise for 45 minutes to 1 hour
- Fold over dough to let out air for a few minutesSet aside a small amount of dough to make cross on bunsRoll dough into preferred size and set on baking sheet (approximately 9 - 12 buns per baking sheet)Roll dough (previously set aside) into thin strips, use water or milk to paste dough to the buns
Bake on the middle rack for 20-25 minutes at 365 degrees until brown.
Remove buns on cooling rack
Glaze with choice of corn syrup, honey or sugar and water mixture
easter, hotcrossbun