All-purpose flour – If you use whole wheat instead, use only 3 1/2 cups.If you’re using instant yeast you do not need to activate it. Active dry yeast – this needs to be activated in the milk and sugar.Granulated sugar – You can add a little more or less sugar if you’d like.Milk – I used 2% milk, but you can use skim, 1% or homogenized.Salt – You need a little bit of salt in these buns to bring all the flavors together.Whether you enjoy them for breakfast, as an afternoon snack, or for dessert, hot cross buns are a true delight that can brighten any day. The butter melts into the warm bun, creating a delicious contrast of textures and flavors. To enjoy hot cross buns at their best, they should be eaten warm from the oven, with a generous slather of butter on top. I love these buns, they are so soft, flaky and sweet, they melt in your mouth. It’s a signature element that sets hot cross buns apart from other baked goods. The cross on top of the bun is a symbol of the religious significance of Easter, but it also adds a touch of elegance and tradition to the pastry. The dough is rich and buttery, with just a hint of sweetness, and it’s studded with juicy raisins or currants that add a burst of flavor in every bite. Soft, warm, and spicy, they have a unique flavor that is hard to resist. Hot cross buns are a treat that have been a part of Easter and springtime celebrations for centuries. Other Delicious Easter Recipes You’ll Enjoy.How do I know when my hot cross buns are fully cooked?.What can I use instead of raisins or currants in my hot cross buns?.How long should I knead the dough for hot cross buns?.Can I use instant yeast instead of active dry yeast in my hot cross buns?.I don’t have a mixer, can I still make these?.
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