Home » Hot cross buns: brioches with sour cherries and raisins

Hot cross buns: brioches with sour cherries and raisins

Anglo-Saxon Easter recipe

by Ada Parisi
5 min read

Today the recipe for Hot cross buns: They are traditional English croissants that I have enriched with sour cherries and raisins. Hot cross buns are a typical Anglo-Saxon Easter cake. In practice, These are sweet sandwiches very similar to brioches, traditionally eaten on good Friday. Usually contain candied fruit and dehydrated fruit.

Obviously adding color is the cross that decorates them, symbol of the Resurrection, that is done with a simple mixture of water and flour. I made some small changes to the original English recipe. I used sourdough (but I leave even doses with Brewer's yeast is dry is cool), I added some’ malt extract to enhance the coloration after cooking. And still, I slightly increased the dose of sugar because I wanted them sweet, I flavored with cardamom, cinnamon and clove and inside I put golden raisins and sour cherries, they give a nice contrast to the tart together.

Of course you can put in anything you like: raisins, Dried apricots, dried plums, candied fruits. I guarantee you that's yummy, both hot and cold. Perfect for breakfast and to accompany a classic English tea, Obviously! If you like kneading, have a look at all my LEAVENED OF RECIPES: starting from another Easter recipe but Sicilian, the MESSINA DINNER SANDWICHES and EASTER CUDDURE. Now I wish you a good day.

HOT CROSS BUNS: BRIOCHE WITH SOUR CHERRIES AND RAISINS

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • DOSES FOR 12 ROLLS APPROX.:

500 g of strong flour (Type 0)

80 grams soft butter

10 grams of malt (Optional)

130 milliliters of whole milk slightly warm

150 grams of sourdough freshening up (or 10 grams of dried Brewer's yeast or 20 grams of fresh yeast)

100 grams of Superfine caster sugar

5 grams of salt

a teaspoon of vanilla extract

2 eggs lightly beaten

100 grams of cherries disisdratate

50 grams of Golden raisin

a little brandy to find dehydrated fruit

grated rind of one lemon and an organic Orange

a pinch of cinnamon

5 cardamom seeds

a clove

Apricot jelly or jam neutral (Clare preferably) enough to Polish the buns

  • TO MAKE THE CROSS OVER THE CROISSANTS

30 grams of flour

50 milliliters of water

Procedure

The night before Infuse the cardamom seeds and clove in milk. Also put the sour cherries and raisins to soak in warm water with a little brandy (If you like).

For the dough, If you have a planetary and I recommend you use it to prepare it, otherwise you can use the hook on the mixer beaters, those for kneading. Slightly heat the milk after filtering it (very little I recommend, as it is not cold) and soften the sourdough inside or dissolve the fresh or dry brewer's yeast. Put the milk with yeast in the mixer and add the sugar, the eggs lightly beaten together with vanilla, the malt and flour. Start kneading and, When you have a homogeneous mass, Add the salt, grated citrus peel, cinnamon and, floor plan, soft butter. When you have a homogeneous and smooth, place in a lightly greased Bowl to mid height, cover it with a damp cloth and let it rest until it doubles in volume.

If you have used dry or fresh brewer's yeast I suggest you let the dough rest for about 2 hours, If you have used the sourdough at least 5 hours.

When will be doubled, put the dough on a floured surface and deflate it by letting the air out, simply fold it onto itself. If it is a bit moist, add a little flour while you work it. Squeeze the raisins and sour cherries well and add them to the dough, working until they are well distributed throughout the dough. Divide the dough into 12 loaves of about 70 grams and make round sandwiches. Put them on a baking sheet lined with parchment paper (lined up to 4 for a standard plate) and let them rest covered with a damp cloth and wrung until they will be leavened by touching (about 5 hours for the sourdough, an hour or two for the brewer's yeast). I suggest you put the pan to rise in the oven with the 'light' function activated.

Preheat the oven to 180 degrees static. When the buns are beautiful leavened, Mix the flour with water in a bowl until you get a thick but flowing dough and trace with the help of a teaspoon a cross on each brioche. Bake for 20 minutes and, When you see golden brown, remove from oven and allow to cool the brioche on a wire rack.
Dissolve a little neutral gelatin in a little water (or heat the Marmalade slightly so fluidificarla) and Polish the brioche. Bon appétit!

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10 comments

2 Friends in the kitchen April 24, 2014 - 15:34

ADA how wonderful, sour cherries and all those spices, fragrant, a kiss and thank you for participating.
Miria

Reply
Sicilians creative in the kitchen April 24, 2014 - 16:15

Thanks Miria, I must thank you because so far you've never chosen a recipe that wasn't fantastic! A hug, ADA

Reply
Elisa April 17, 2014 - 17:30

excellent suggestion Ada!!!
I've made and I flavored them much more than the recipe which is much more delicate!

Hi
Elisa

Reply
Sicilians creative in the kitchen April 17, 2014 - 17:35

Hello Elisa! I am for aromatic and spicy things, and then I thought so ASAP… on the other hand know… are English :-) Happy Easter! ADA

Reply
Silvia April 17, 2014 - 14:59

And as usual you know more of the devil! I followed the original recipe and know little, It is not a definite flavor, affecting.
Surely the spices in the dough are very, and use raisins and sour cherries as well. Brava Ada! the mastery of being identified by details

Reply
Sicilians creative in the kitchen April 17, 2014 - 15:01

Me and the devil we have breakfast together!!! Hello Silvia, happy to hear from you! Spices the mix as much as possible because you're right, otherwise know little… I have also increased the sugar. A kiss and a Happy Easter! ADA

Reply
Isabel April 16, 2014 - 22:58

But how much are good…hem…I'm already on the second and I hope not to give in to eat about a third!! I hope they stay till morning :)))
Great idea to add the malt and the visiole, even more good!
Isabel

Reply
Sicilians creative in the kitchen April 17, 2014 - 12:49

I ate 2 right away and then one a day for 5 days for breakfast. And I would do it immediately. MO’ I am coming to see your Isabel, Maybe do your version! a hug, ADA

Reply
Paola April 16, 2014 - 22:20

See some how? as I read here me I look at them as well on facebook!As I told you are beautiful, among the most beautiful!will the complexion which I like so much?

Reply
Sicilians creative in the kitchen April 16, 2014 - 22:26

Hello Paola! Meanwhile, thank you very much because you are an artist of sweets! I love the Golden scabs everywhere: bread, cookies, brioche, au gratin, timbales, I like all well cooked, Golden, crunchy…. A really big hug! I hope to meet you, ADA

Reply

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