Bermudian Hot Cross Buns
Jul 18, 2023
This recipe was created by Phaedra Benford’s grandfather and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Breakfast and Brunch
Tags
Ingredients
- 3 ½ cups flour
- 1 cup warm water (yeast)
- 2 packets dry yeast
- ¼ cup room temp water
- ¼ cup hot water
- ¼ margarine
- 1 tbsp crisco
- ¾ cups + 1 tsp sugar
- 1 tsp salt
- 1 egg
- ¼ cup powdered milk
- ½ tsp cinnamon
- ¼ tsp allspice
- 1 cup raisins
Instructions
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Add 2 packets of yeast to the warm water with a tsp of sugar and let stand for 5 minutes then stir to combine.
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Combine the hot water, room temp water, melted margarine and crisco, salt, and sugar. Allow to cool (lukewarm) before adding the yeast mixture.
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Blend in the egg.
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Sift together the flour, powdered milk, cinnamon, and allspice. Add the flour mixture one cup at a time until fully combined. Add the raisins *optional* and stir to combine.
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Turn the dough out onto a floured surface and knead gently into a ball before adding the dough to a greased bowl. Allow to rise for 1 hour.
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Punch down the dough and separate 12 equal pieces then roll into balls. Add the rolls to a well-greased baking pan and allow to rise for 1 hour.
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Make a paste out of flour, water, and sugar and pipe onto the raised dough in the shape of a cross. Preheat the oven to 400 degrees, Bake for 15-20 minutes.