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Soft and Fluffy Classic Hot Cross Buns - The Flavor Bender

The interactive transcript could not be loaded. Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Apr 1, Autoplay When autoplay is enabled, a suggested video will automatically play next. Oh Yum with Anna Olsonviews. Laura in the Kitchen 1, views.

Hot Cross Buns Recipe (Traditional & Super Simple To Make)

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Sticky buns and hot tea for me

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Excellent post. I like the way your mind works. Man, I bet the bakeries in Paris are just incredible.

And these look fantastic, whatever you want to call them. I made the saddest dry buns a few weeks ago but luckily the butternut squash skillet lasagna I made was good enough to distract from the crumby buns haha.

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I really love the smell of yeasted breads, and find it so calming to bake bread of all sorts! These look lovely- the smell of baking bread always brings me a sense of calm, relaxation and joy. That is the one! My hat is tipped to you, Allison, for finally going for the yeast! But like you with the yeast, I am intimidated.

Oh, the sprinkling of the sugar, Allison!

I keep scrolling back to it. Just stunning.

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Thank you for your inspiration. I am so excited about your book and very much looking forward to it!! In a small bowl, combine yeast, sugar, and warm water; allow to sit Sticky buns and hot tea for me 10 to 15 minutes, until foamy.

In a large bowl, combine, flours, sugar, cinnamon, gum, and salt. To this, add milk, oil, and yeast mixture. Mix fkr will be very sticky. Stir in raisins still very sticky. Cover with a kitchen towel and allow to rise in a warm spot for 1.

Line a large rimmed baking sheet with parchment paper and sprinkle lightly with flour.

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Flour hands. Grab a ball of dough and roll, arranging buns, touching, in a 3-bun-bybun rectangle. Cover with a kitchen towel and allow to rise for 1 to 2 hours longer whatever you have time for.

In a small bowl, combine topping sugar and cinnamon.

With a sharp knife, make a shallow cross in tops. Bake for 20 to 25 minutes, until browned and cooked through.

Sticky buns and hot tea for me

Store leftovers in a zip-top bag at room temperature. Reheat briefly in oven to revive leftovers. Eat with coconut oil or salted butter and jam. Previous Post: Next Post: Comments They are essentially cinnamon-roll-pull-apart-hot-cross-buns hybrids. This I can get behind: You can call these whatever you want to; they look incredible no matter what!