Bahamian Hot Cross Buns
Savor the fusion of classic hot cross buns with a zesty kick of ginger in this Ginger Nut Hot Cross Bun recipe. These spiced buns, with traditional crosses, offer a flavorful twist perfect for Easter indulgence.
Ingredients
- For the Buns:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon active dry yeast
- 1 1/4 cups warm milk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1/2 cup candied ginger chopped
- 1/2 cup mixed nuts such as walnuts, pecans, almonds, toasted and chopped
- Zest of 1 orange
- For the Crosses:
- 1/2 cup all-purpose flour
- 4-5 tablespoons water
- For the Glaze:
- 1/4 cup guava jam
- 1 tablespoon water
Instructions
- Prepare the Dough:
- Combine the warm milk and sugar in a large mixing bowl. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until foamy.
- Add the melted butter and eggs to the yeast mixture and whisk until well combined.
- In another bowl, sift together the flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic or mix it for the same length in a stand mixer.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.
- Prepare the Filling:
- Combine the chopped candied ginger, toasted nuts, and orange zest in a small bowl. Set aside. (Note: if you’re unable to find candied ginger, you can use 2 to 3 tablespoons of fresh ginger)
- Form the Buns:
- Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface.
- Flatten the dough into a rectangle and sprinkle the filling evenly over the surface.
- Roll the dough into a log and cut it into 12 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, leaving some space between each bun.
- Cover the buns with a kitchen towel and let them rise again for 30-45 minutes or until puffy.
- Preheat the Oven:
- While the buns rise, preheat your oven to 375°F (190°C).
- Make the Crosses:
- Mix the flour and water in a small bowl to form a thick paste. Transfer the paste to a piping bag fitted with a small round tip.
- Pipe crosses onto the tops of the risen buns.
- Bake the Buns:
- Place the baking sheet in the preheated oven and bake the buns for 15-20 minutes or until golden brown and cooked through.
- Remove the buns from the oven and transfer them to a wire rack to cool slightly.
- Glaze the Buns:
- Heat the guava jam and water over medium heat in a small saucepan until melted and smooth. (Note: you can use apricot jam or guava paste if you’re not able to find guava jam)
- Brush the warm glaze over the tops of the buns.
- Serve and Enjoy:
- Serve the hot cross buns warm or at room temperature. In every bite, enjoy the delightful combination of candied ginger and toasted nuts!
- Storage:
- These hot cross buns are best enjoyed fresh on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If desired, warm them slightly before serving.