Newfoundland Hot Cross Buns are a beloved Easter tradition, combining warm spices, dried fruit, and a sweet icing cross for a deliciously festive treat. These buns have a special place in many Newfoundland homes, enjoyed for their rich flavors and soft, pillowy texture. Whether for breakfast, afternoon tea, or a holiday celebration, hot cross buns are a timeless recipe that brings comfort and joy.
In this post, we’ll show you how to make authentic Newfoundland Hot Cross Buns from scratch. The recipe is easy to follow, ensuring even beginners can bake these delightful buns. Start by making a fragrant dough with flour, yeast, milk, and spices like cinnamon and nutmeg. Incorporate dried fruit such as currants or raisins for that classic taste. We’ll provide tips on how to knead and proof the dough to achieve a soft, airy texture, and guide you through forming the buns and adding the iconic cross on top. Our step-by-step instructions will take you from mixing the dough to enjoying freshly baked buns.
Experience the comforting and festive flavor of homemade Newfoundland Hot Cross Buns and share this traditional treat with family and friends. These buns are sure to become a favorite, adding a touch of Newfoundland’s rich culinary heritage to your table.
Hot Cross Buns Recipe:
- 1 cup scalded milk.
- 1 tablespoon granulated sugar
- 1 package dry or compressed yeast
- 3 1/4 cup sifted flour.
- 1/4 cup butter
- 1 cup granulated sugar.
- 1 egg, well beaten.
- 1/4 teaspoon salt
- 1/4 cup raisins
Dissolve yeast and 1 tablespoon sugar in milk, which has been scalded and cooled too lukewarm. Add 1 1/2 cups flour and beat until smooth. Cover and let rise in a warm place until light about 1 hour. Cream butter and sugar; add well beaten egg and salt. Add these to above and then blend in floured raisins and the remaining flour to form a soft dough. Knead lightly on a board, place in a greased bowl. Cover and let rise in a warm place until double in bulk about 2 hours. Then shape with hands into medium-sized round buns; place in well-greased pans about 2″ apart. Cover and let rise about 1 hour. Glaze top with egg diluted with water. Use a sharp knife to cut a cross in the top of each bun. Bake at 400F for 15 to 20 minutes. Just before removing from the oven, brush the tops with sugar moistened with water. While hot, fill the cross with plain frosting.
“Hot cross buns have been synonymous with Easter celebrations since they appeared in 12th century England. Interestingly, hot cross buns pre-date Christianity, with their origins in paganism. Ancient Egyptians used small round breads topped with crosses to celebrate the gods.”
