Bermudan Hot Cross Buns is a traditional Bermudan recipe for a classic yeasted fruit bun decorated with a cross on top that, traditionally, is served on Good Friday. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Bermudan Hot Cross Buns.
These hot cross buns, along with salt cod fish cakes are traditionally served on the island of Bermuda to celebrate Good Friday. Various variants of these buns are made throughout the Caribbean.
Go to the printable version of the recipe
120ml (1/2 cup) scalded milk, cooled to lukewarm
2 tbsp sugar
450g (1 lb) (about), bread flour (you may need more)
150g (1/3 lb) plain flour
1/2 tsp salt
1 tsp ground cinnamon
2 eggs, beaten
2 tbsp butter, softened
100g (2/5 lb) currants or raisins
2 tbsp egg whisked with 2 tbsp water, to glaze
In the meantime, combine the flour, salt, currants and spices in a large bowl. When the yeast is ready form a well in the centre of the flour mix and add the yeast mixture and eggs. Mix until you have a soft dough then add the butter a little time, beating well to combine after each addition.
Now stir-in enough of the remaining flour so that you have a dough that's firm enough to handle. Turn onto a lightly-floured work surface and knead lightly for about 10 minutes, until smooth and elastic. Turn the dough into a lightly-greased bowl, cover with a clean cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
Lightly knock the dough back then shape into small balls about 12mm in diameter. Place these on a lightly-greased baking tray (keep some of the dough aside for later). Set the baking tray aside for at least 60 minutes to allow the dough to raise. When the dough balls have doubled in volume use a very sharp knife to cut a cross about 8mm deep in the tops of the buns. Shape the dough you kept aside into a rope about 6cm in diameter. Use this to fill the cross cut in the tops of the buns.
Brush each bun lightly with the egg and water glaze then place in an oven pre-heated to 220ºC (430ºF) and bake for about 15 minutes, or until well risen and golden. Serve warm.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
These hot cross buns, along with salt cod fish cakes are traditionally served on the island of Bermuda to celebrate Good Friday. Various variants of these buns are made throughout the Caribbean.
Go to the printable version of the recipe
Bermudan Hot Cross Buns Recipe
Ingredients:
2 packets active, dried, yeast120ml (1/2 cup) scalded milk, cooled to lukewarm
2 tbsp sugar
450g (1 lb) (about), bread flour (you may need more)
150g (1/3 lb) plain flour
1/2 tsp salt
1 tsp ground cinnamon
2 eggs, beaten
2 tbsp butter, softened
100g (2/5 lb) currants or raisins
2 tbsp egg whisked with 2 tbsp water, to glaze
Method:
Scatter the yeast and sugar on top of the milk and set aside for 10 minutes before stirring to dissolve the yeast then cover and set aside in a warm place for 10 minutes more to allow the yeast to activate.In the meantime, combine the flour, salt, currants and spices in a large bowl. When the yeast is ready form a well in the centre of the flour mix and add the yeast mixture and eggs. Mix until you have a soft dough then add the butter a little time, beating well to combine after each addition.
Now stir-in enough of the remaining flour so that you have a dough that's firm enough to handle. Turn onto a lightly-floured work surface and knead lightly for about 10 minutes, until smooth and elastic. Turn the dough into a lightly-greased bowl, cover with a clean cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
Lightly knock the dough back then shape into small balls about 12mm in diameter. Place these on a lightly-greased baking tray (keep some of the dough aside for later). Set the baking tray aside for at least 60 minutes to allow the dough to raise. When the dough balls have doubled in volume use a very sharp knife to cut a cross about 8mm deep in the tops of the buns. Shape the dough you kept aside into a rope about 6cm in diameter. Use this to fill the cross cut in the tops of the buns.
Brush each bun lightly with the egg and water glaze then place in an oven pre-heated to 220ºC (430ºF) and bake for about 15 minutes, or until well risen and golden. Serve warm.
Printable version of the Recipe
bermuda, easter, buns, baking, fruit, yeast, spices
Baking
Bermuda
Bermudan Hot Cross Buns
https://fabulousfusionfood.blogspot.com/2019/04/bermudan-hot-cross-buns-recipe.html
Bermudan Hot Cross Buns. This is a traditional Bernudan recipe for the Caribbean version of that traditional Easter fruited bun, the hot cross bun. Fruited and spiced, this is great with tea or coffee.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloTQQzwx24OI5pGbngiTThv1FrNFXDKlTYt1QjZVXTGUU8UtmH5dzfazslgd-ODkX4tmPHWczshytHIEIsbD4vPP0qsLninPInMgO1zIPvhgAXpGAsdszzrnSMqOaLp4kMpNFI7LJJZQ/s1600/bermudan-hot-cross-buns.png
2019-04-14
Yield: 12
Bermudan Hot Cross Buns
Bermudan Hot Cross Buns. This is a traditional Bernudan recipe for the Caribbean version of that traditional Easter fruited bun, the hot cross bun. Fruited and spiced, this is great with tea or coffee.
prep time: 15 mins
cook time: 165 mins
total time: 180 mins
Ingredients:
- 2 packets active, dried, yeast
- 120ml (1/2 cup) scalded milk, cooled to lukewarm
- 2 tbsp sugar
- 450g (1 lb) (about), bread flour (you may need more)
- 150g (1/3 lb) plain flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 eggs, beaten
- 2 tbsp butter, softened
- 100g (2/5 lb) currants or raisins
- 2 tbsp egg whisked with 2 tbsp water, to glaze
Method:
- Scatter the yeast and sugar on top of the milk and set aside for 10 minutes before stirring to dissolve the yeast then cover and set aside in a warm place for 10 minutes more to allow the yeast to activate.
- In the meantime, combine the flour, salt, currants and spices in a large bowl. When the yeast is ready form a well in the centre of the flour mix and add the yeast mixture and eggs. Mix until you have a soft dough then add the butter a little time, beating well to combine after each addition.
- Now stir-in enough of the remaining flour so that you have a dough that's firm enough to handle. Turn onto a lightly-floured work surface and knead lightly for about 10 minutes, until smooth and elastic. Turn the dough into a lightly-greased bowl, cover with a clean cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
- Lightly knock the dough back then shape into small balls about 12mm in diameter. Place these on a lightly-greased baking tray (keep some of the dough aside for later). Set the baking tray aside for at least 60 minutes to allow the dough to raise. When the dough balls have doubled in volume use a very sharp knife to cut a cross about 8mm deep in the tops of the buns. Shape the dough you kept aside into a rope about 6cm in diameter. Use this to fill the cross cut in the tops of the buns.
- Brush each bun lightly with the egg and water glaze then place in an oven pre-heated to 220ºC (430ºF) and bake for about 15 minutes, or until well risen and golden. Serve warm.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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