Get ready to transport your taste buds to a whimsical culinary adventure with these irresistible Miffy Hot Cross Buns! Imagine sinking your teeth into a soft, fragrant bun packed with sweet dried fruits and warm spices that will make your kitchen smell like a bakery paradise. These aren't just ordinary buns - they're a perfect blend of tradition and comfort that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver golden, fluffy perfection that looks as amazing as it tastes!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup mixed dried fruit (currants, raisins)
- 1/4 cup flour (for cross paste)
- Water (for cross paste)
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, active dry yeast, salt, ground cinnamon, and ground nutmeg. Mix the dry ingredients thoroughly to ensure even distribution.
- Warm the milk to approximately 110°F (43°C) - it should feel comfortably warm but not hot. Add the melted butter and eggs to the warm milk, whisking to combine.
- Create a well in the center of the dry ingredients and pour in the milk mixture. Using a wooden spoon or electric mixer with a dough hook, mix until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. The dough should become less sticky and more cohesive.
- Gently fold in the mixed dried fruit, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a round bun and place on a parchment-lined baking sheet, leaving space between each bun.
- Cover the buns and let them rise again for about 30 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- For the cross paste, mix 1/4 cup flour with enough water to create a thick, pipeable consistency.
- Pipe the flour paste in crosses over the top of each bun using a piping bag or a plastic bag with a corner snipped off.
- Bake the buns for 18-20 minutes until golden brown and they sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack. Optional: brush with a sugar glaze while still warm for extra sweetness.
Tips
- Yeast Temperature Matters: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Patience: Take your time kneading the dough - a good 8-10 minutes develops the gluten and creates a beautiful texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven or in a turned-off oven with the light on works perfectly.
- Fruit Distribution: Gently fold dried fruits to prevent them from breaking and ensure even spread throughout the dough.
- Cross Paste Consistency: Mix your cross paste to a thick, pipeable texture - not too runny, not too stiff.
- Baking Tip: Tap the bottom of a bun - if it sounds hollow, it's perfectly baked!
- Optional Glaze: Brush warm buns with a sugar glaze for extra shine and sweetness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 42g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
