The Recipe:

Easter Hot Cross Buns With Crystallized Ginger & Cranberries


By:  Ari  Bendersky  Editor in Chief  April 17th, 2014

Ginger can make anything taste better, so this Easter push those boring hot cross buns aside and whip up a batch with crystallized ginger. The Ginger People (one of our fave lines) created this natural recipe that also includes dried cranberries, lemon juice, cinnamon, nutmeg and vanilla. Talk about a sweet Easter treat!

Hot Cross Buns With Crystallized Ginger and Dried Cranberries Recipe

Prep Time: 25 Minutes
Total Time: 4 Hrs
Makes: 12 buns

Ingredients:

Buns

Glaze

Icing

  • 3/4 cup powdered sugar
  • 1 T fresh lemon juice

Instructions: 

  1. In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
  2. Add flour, salt, nutmeg, cinnamon, ground ginger, 1/2 cup crystallized ginger and 1/4 cup dried cranberries. 
  3. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. 
  4. Grease another large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
  5. Grease bottom and sides of 13x9-inch pan with cooking spray. 
  6. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size. 
  7. Heat oven to 350°F. 
  8. Uncover pan. Bake 40 minutes or until buns are golden brown. 
  9. In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. 
  10. Brush glaze over warm buns. Cool about 30 minutes. 
  11. In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. 
  12. Using spoon or decorating bag, pipe icing in cross shape on top of each bun. 
  13. Serve warm or at room temperature.



 

Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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