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Hot Cross Buns

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  • Total: 122min
    Preparation: 92min
    Cooking: 25min
    Presentation: 5min
  • Portions: 24.00
  • Difficulty: Intermediate

Utensils

  • Plastic Storage Bag
  • Pastry Bag
  • Spoon
  • Bowl
  • Kitchen brush
  • Oven
  • Baking Sheet
  • Plastic Wrap
  • Measuring cup

Nutritional information 211kcal = 884kj /per portion

  • 211.19 Energy
  • 0.34 Milligrams Vitamin C
  • 33.44 Grams Carbohydrates
  • 2.50 Grams Saturated Fats
  • 211.69 Milligrams Sodium
  • 108.60 Milligrams Calcium
  • 1.62 Grams Fiber
  • 0.31 International unit Vitamin D
  • 5.45 Grams Protein
  • 8.83 Grams Fats

Ingredients

  • 1 cup CARNATION® Full Cream Evaporated Milk (warm)
  • 2 Tablespoons Instant Yeast (Active Dry)
  • 1/2 Cup Granulated Sugar
  • 1/3 Cup Butter (softened)
  • 2 Teaspoons Salt
  • 2 Teaspoons Cinnamon Powder
  • 1/2 Teaspoon Nutmeg Powder
  • 4 Units Eggs
  • 5 Cups All-Purpose Flour
  • 1 1/2 Cup Raisins, Seedless
  • 1 Unit Egg Whites (for glazing)
  • 1 Cup Powdered Sugar
  • 2 tablespoons CARNATION® Reduced Fat Evaporated Milk (330ml)
  • 1/2 Teaspoon Vanilla Extract

Instructions

    1. In a mixing bowl, mix Carnation Full Cream Evaporated Milk and yeast. Let stand for 10 minutes

    2. Stir in sugar, butter, salt, cinnamon, nutmeg and eggs.

    3. In another mixing bowl combine flour and raisins; add yeast mixture and mix well. Continue by kneading until dough becomes smooth, about 5 minutes. Cover bowl with plastic wrap and let dough rest for 35 minutes.

    4. Knead again until smooth and elastic for about 3 minutes. Shape dough into 2 inch balls. Place balls on greased baking sheets 2 inches apart. Cover and let rise until doubled in size (about 30 minutes)

    5. Brush tops of buns with egg white. Bake in preheated oven at 375F/190C for 20 to 25 minutes or until golden brown.

    6. When buns are cool, mix glaze ingredients and drizzle over buns to form a cross.

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