Recipes

Homemade Hot Crossed Buns with a Twist

Posted on by Steph Green
20
Mar

March 8th – Homemade Hot Crossed Buns with a Twist

Imagine the aroma of freshly baked hot crossed buns wafting through your home, bringing with it the anticipation of Easter. This week, our Waldorf Wednesday is a recipe that takes this classic delight to the next level – with a soft marzipan centre that melts in your mouth. It’s a recipe wrapped in tradition, yet infused with a sweet surprise, perfect for sharing with loved ones. Join us in the kitchen and create lasting memories, one bun at a time.

Marzipan Center Hot Crossed Buns Recipe

Ingredients:

  • 4 cups of all-purpose flour
  • 1 cup of milk, slightly warmed
  • 1 packet (2 1/4 teaspoons) of active dry yeast
  • 1/4 cup of white sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 cup of unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup of raisins or mixed dried fruit (optional)
  • 200g of marzipan, rolled into small egg-sized balls
  • For the cross: 1/2 cup of all-purpose flour and 4-5 tablespoons of water
  • For the glaze: 2 tablespoons of apricot jam, warmed

Instructions:

  1. In a large bowl, mix together the 4 cups of flour, sugar, salt, cinnamon, and nutmeg.
  2. In a separate bowl, dissolve the yeast in the warmed milk and let it sit for about 5 mins until frothy.
  3. Add the frothy yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a soft dough forms. If desired, fold in the raisins or mixed dried fruit.
  4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean cloth, and leave to rise in a warm place for 1 hour or until doubled in size.
  6. Punch down the risen dough and divide it into 12 equal pieces. Flatten each piece slightly, place a ball of marzipan in the center, and then wrap the dough around it, sealing well.
  7. Place the buns on a baking sheet lined with parchment paper, leaving some space between each. Cover with a cloth and leave to rise again for 30 minutes.
  8. Preheat the oven to 375°F (190°C).
  9. Mix the 1/2 cup of flour and water together to form a thick paste. Spoon into a piping bag or plastic bag with the corner cut off and pipe crosses on top of each bun.
  10. Bake in the preheated oven for about 20 minutes, or until golden brown.
  11. Brush the warm buns with the warmed apricot jam to glaze.

Serve these yummy Hot Crossed Buns with a Marzipan Center warm, straight from the oven, and watch as the marzipan melts, adding a rich sweetness to this Easter treat.

Steph Green