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Breakfast? Dessert? Sweet Easter dinner roll? This balanced bun checks all the boxes

Katie Leaird, America's Test Kitchen on

For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs added richness, and an egg wash gave the buns a gorgeous golden-brown sheen once baked. To decorate our baked buns, we opted for a simple icing, which we piped in long continuous stripes across the rows to create a traditional cross atop each bun.

Hot Cross Buns

Makes 12 buns

Note: You can use either regular or golden raisins in this recipe. The buns can be served warm or at room temperature.

For the buns:

3/4 cup raisins

 

2 tablespoons water, plus 3/4 cup warm water (110 degrees)

3 large eggs, plus 1 large egg, lightly beaten

6 tablespoons unsalted butter, melted

4 cups all-purpose flour

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