Hot Cross Buns

Many restaurants serve all of their menu items year round. It is not just good consistency; it sets a standard for what is available at the restaurant any time of year. Although there are a few items some restaurants do not serve all year round. For example we only serve lobster in the summer. We use fresh lobster, right off the coast of Maine. Lobster season usually starts in April and last through August. Even though lobster fishing is done year round, the bulk of the catching is in the summer because of the better working conditions. (And the high demand from tourists). We do have one product that is only offered for a few days a year, hot cross buns, traditionally made for Easter. Learn how we make our homemade hot crossed buns below. 

Hot Cross Buns

2 packages yeast, active dry

2 cups of milk scalded and cooled (instructions below)

½ cup of butter or shortening

1 tsp. Salt

¾ cup sugar

3 eggs

½ to 1 tsp. Cinnamon, to taste

1 ½ cup raisins

8 cups flour (you may need less or more depending on the weather or other factors beyond your control)

In a small bowl soak your yeast in ½ cup of warm water. 

Scald milk and cool to about 90 degrees.

            Scalding milk: bring the milk nearly to a boil (185°F), preferably in a thick-bottomed pan, and stir actively. (Stirring helps keep a protein skin from forming on the surface and keeps the proteins and sugar from sticking to the bottom of the pan.) If you don’t scald your milk before using it, there is a chance that the volume of your bread will be affected and it may not rise as much as you would like.

Cream together butter, salt, and sugar. Add beaten eggs, cinnamon, raisins, yeast, and cooled milk. Work in enough flour to make a soft dough. Set dough in a bowl and cover so it does not dry out. Let rise until it doubles in size.

After they have risen, punch the dough down and turn out onto a lightly floured board. We divide the dough into 2 oz. portions and roll into a ball. The experienced bakers can roll with both hands filling an 18 by 12 inch pan with 2 ½ dozen rolls in just over a minute. Home bakers can shape the dough as desired and bake until golden on top. 

Bake at 350°F for 40-45 minutes, or until the bread is 195°F.

Icing

Mix together…

1 cup sifted confectioners sugar

1-2 tbsp. warm water, milk, or cream (use amount for desired thickness)

½ tsp. vanilla or lemon juice (use a bit of grated lemon rind with the lemon juice)

Spread or drizzle an X over each bun while slightly warm.

Each year we sell over 200 dozen hot cross buns during the week that they are offered!