WHAT WE'RE BAKING? HOT CROSS BUNS with dōTERRA Essential Oil

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

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