Hot Cross Buns and Roasted Strawberries
Indulge in the perfect blend of traditional and modern flavors with these Hot Cross Buns and Roasted Strawberries. Featuring spiced, pillowy-soft buns studded with sweet currants or raisins, this recipe takes your Easter baking to the next level with a delightful twist. The buns are crowned with classic flour crosses and brushed with a shiny glaze for a bakery-worthy finish. Paired with honey-vanilla roasted strawberries that are caramelized to perfection, this dish balances warm spices with fruity sweetness. Ready in just over an hour, these homemade treats are ideal for brunches or festive gatherings. Serve the buns warm with a dollop of strawberries for a seasonal delight that’s sure to impress. Keywords: hot cross buns, roasted strawberries, Easter baking, spiced buns, homemade bread.
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Ingredients
- 500 g All-purpose flour
- 60 g Granulated sugar
- 10 g Dried active yeast
- 1.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Salt
- 250 ml Milk
- 80 g Unsalted butter
- 2 Large eggs
- 150 g Dried currants or raisins
- 50 g All-purpose flour (for cross paste)
- 50 ml Water (for cross paste)
- 500 g Strawberries
- 2 tbsp Honey
- 1 tsp Vanilla extract
Directions
Step 1
In a large mixing bowl, whisk together flour, sugar, yeast, cinnamon, nutmeg, and salt.
Step 2
In a small saucepan, gently heat the milk and butter until the butter just melts. Let it cool to lukewarm.
Step 3
Add the milk mixture and eggs to the dry ingredients, mixing until combined into a sticky dough.
Step 4
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic, or use the dough hook attachment on a stand mixer for 5–7 minutes.
Step 5
Fold in the dried currants or raisins evenly through the dough.
Step 6
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1–2 hours until doubled in size.
Step 7
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet, leaving some space for expansion.
Step 8
Cover the buns with a damp towel and let them rise again for 30–40 minutes until puffy.
Step 9
Preheat your oven to 350°F (175°C).
Step 10
To prepare the cross paste, mix 50 g of flour and 50 ml of water until smooth. Transfer the mixture to a piping bag and pipe a cross onto the top of each bun.
Step 11
Bake the buns in the preheated oven for 20–25 minutes until golden brown and cooked through.
Step 12
While the buns are baking, prepare the roasted strawberries. Preheat the oven to 375°F (190°C).
Step 13
Hull the strawberries and cut any large strawberries in half. Toss them with honey and vanilla extract, then spread them out on a parchment-lined baking sheet.
Step 14
Roast the strawberries for 15–20 minutes, stirring halfway through, until softened and slightly caramelized.
Step 15
Once the buns are out of the oven, let them cool slightly and brush them with a glaze of honey or apricot jam for extra shine.
Step 16
Serve the warm hot cross buns alongside the roasted strawberries. Enjoy!
Nutrition Facts
| Serving size | (1815.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3906.0 |
| Total Fat 91.8g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 572.3mg | 0% |
| Sodium 2693.8mg | 0% |
| Total Carbohydrate 694.4g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 236.7g | |
| Protein 90.2g | 0% |
| Vitamin D 193.4IU | 0% |
| Calcium 670.5mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2915.0mg | 0% |
Source of Calories