Hot cross buns! 
Hot cross buns! 
One a penny, two a penny, 
Hot cross buns!
If you have no daughters,
Give them to your sons;
One a penny, two a penny,
Hot cross buns!

Traditionally, these are served in the UK on Good Friday, but my son's classical academy is doing the rhyme in Kindergarten so I made them to bring to all the Kindergarteners today. It's a good thing I'm gluten free, because I would have eaten a lot of them. Also traditionally these are made with currents but here in the States, currents aren't common. So just use Craisins or raisins.

Mix in a bowl and allow to proof for 5 minutes:
3/4 C warm water
3 T butter
1 T yeast
1 T instant powdered milk
1/4 C sugar
1/4 t sea salt

Add and mix well:
1 egg
1 egg white
3 C flour

Stir in:
1 t cinnamon
3/4 C dried currants, raisins or Craisins (after microwaving in bowl for 45 seconds to plump them up)

Knead for approx 8 minutes.

Cover and place in warm area, like by a stove/oven for 1 hour or until doubled.

Shape into 12 balls and place on season stone or greased baking dish. Cover and rise 45 minutes.

Mix 1 egg yolk & 2 T water. Brush on top of risen rolls.

Bake preheated oven 375° for 20 minutes or until starting to brown on top.

Cool on wire racks, completely.

For icing, mix:
1/2 C powdered sugar
1/4 t vanilla
2 t milk
1 drop dōTERRA Lemon essential oil

Pipe an X of icing onto the tops of each bun when the buns are completely cooled.

Kimber Scott
ID # 845317
An Independent Product Consultant

Disclaimer: This is not authored by dōTERRA, or any of its affiliated companies, and that the owner of the site bears all responsibility for the content. Any information or photos gathered from this website must have written permission before being used or shared and is prohibited from being sold.


Post a Comment