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Honey Hot Cross Buns

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Honoring their religious roots, the Irish would bake hot cross buns during Lent and serve them on Good Friday. Lore further states that some would hang hot cross buns from their kitchen ceilings to ward off evil spirits for the year and that they associated the baked goods with healing properties, especially with strengthening relationships.

 

Ingredients

  • One 12-ounce can evaporated milk
  • 1/2 Cup butter, melted
  • 1 1/2 Tablespoon yeast
  • 2 Teaspoons cinnamon, divided
  • 1/2 Cup sugar
  • 1 egg, beaten
  • 5 Cups all-purpose flour
  • 2 Cups mixed chopped nuts
  • 1/3 Cup honey

Directions

 

In a large bowl, mix the evaporated milk, butter, yeast, 1 teaspoon of cinnamon, and sugar until the sugar has dissolved. Mix in the egg. Slowly add the flour until dough is formed. In a separate bowl, mix together the honey and 1 teaspoon of cinnamon and set aside.

Knead the dough for roughly 5 minutes and place in a greased bowl. Allow the dough to rise for at least1 hour, or until double in size.

Preheat the oven to 350 degrees.

Once risen, rid the dough of air pockets by kneading it again, folding the chopped mixed nuts into the dough. Shape into approximately 12 even dough balls. Create a cross shape into each bun using a knife, cover and place in on a greased pan. Bake in the oven for 35-40 minutes, or until golden brown.

Warm the honey and cinnamon mixture in a microwave safe bowl for 1 minute.

Drizzle each hot cross bun with the honey glaze and let cool before serving. 

Nutritional Facts
Servings10
Calories Per Serving604
Total Fat27g42%
Sugar23gN/A
Saturated10g48%
Cholesterol50mg17%
Protein15g30%
Carbs79g26%
Vitamin A107µg12%
Vitamin B120.1µg1.9%
Vitamin B60.2mg8.2%
Vitamin C0.8mg1.4%
Vitamin D0.9µg0.2%
Vitamin E0.5mg2.6%
Vitamin K1µg2%
Calcium129mg13%
Fiber5g20%
Folate (food)79µgN/A
Folate equivalent (total)243µg61%
Folic acid96µgN/A
Iron4mg23%
Magnesium86mg21%
Monounsaturated12gN/A
Niacin (B3)6mg29%
Phosphorus279mg40%
Polyunsaturated4gN/A
Potassium368mg11%
Riboflavin (B2)0.6mg33.7%
Sodium49mg2%
Sugars, added19gN/A
Thiamin (B1)0.8mg50.8%
Trans0.4gN/A
Zinc2mg13%