In the Caribbean, hot cross buns are a popular Easter treat that is enjoyed throughout the region. Caribbean-style hot cross buns are typically made with a combination of spices, including cinnamon, nutmeg, and allspice, which give them a unique flavor and aroma.
In addition to raisins or currants, Caribbean hot cross buns may also include other dried fruits such as cherries or apricots, as well as coconut or grated citrus zest. Some variations may also include a splash of rum or brandy, which adds a bit of warmth and depth to the flavor.
One popular variation of Caribbean hot cross buns is called "spiced bun," which is a denser, more cake-like version of the traditional hot cross bun. Spiced buns are typically made with molasses or treacle, which gives them a darker color and a richer flavor. They are often served with a generous slather of butter or cream cheese.
In some Caribbean countries, such as Trinidad and Tobago, hot cross buns are also a popular street food during the Easter season. Vendors sell them from roadside stalls or mobile carts, and they are often eaten on the go as a quick snack or breakfast item.
Here's a recipe to make them at home:
Hot cross buns are a traditional Easter treat that are soft, spiced, and studded with raisins or currants. Here's a recipe to make them at home:
Ingredients:
For the buns:
4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 1/4 cup milk
1 large egg
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins or currants
Zest of 1 orange
For the crosses:
1/2 cup all-purpose flour
5-6 tablespoons water
For the glaze:
1/4 cup granulated sugar
1/4 cup water
Instructions:
In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, warm the milk to about 110°F (43°C). Add the yeast to the milk and let it sit for 5-10 minutes, until it becomes frothy.
In another mixing bowl, whisk the egg and add the softened butter. Mix until the butter is fully incorporated.
Add the yeast mixture to the egg and butter mixture. Stir to combine.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
Transfer the dough to a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free place for about an hour, or until it doubles in size.
Punch the dough down and knead in the raisins or currants and orange zest.
Divide the dough into 16 equal pieces and shape them into balls. Place them on a greased baking sheet, leaving about 1 inch of space between each ball.
Cover the buns with a clean kitchen towel and let them rise for another 30-45 minutes, until they double in size.
Preheat the oven to 375°F (190°C).
For the crosses, mix together the flour and water until a thick paste forms. Spoon the paste into a piping bag or a zip-top bag with a small corner cut off.
Pipe a cross onto each bun.
Bake the buns for 20-25 minutes, until they are golden brown.
While the buns are baking, make the glaze. In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer for 2-3 minutes, until the sugar has dissolved and the glaze has thickened.
When the buns are done baking, brush them with the glaze while they are still warm.
Serve the buns warm or at room temperature, with butter and jam if desired. Enjoy!
Below is an alternative recipe by Joyfuloven
Ingredients:
1 cup of full cream milk
½ cup granulated sugar
3 tsp instant yeast
2 large eggs, whisked with ½ tsp lime juice
½ cup unsalted butter, melted
½ tsp nutmeg
1/2 tsp cinnamon
1/8 tsp saffron, just a pinch
1 tsp vanilla extract, optional
4 cups all-purpose flour
¾ tsp salt
½ cup raisins
3 tbsp mixed peel
Glaze / Simple Syrup
½ cup granulated
3 tbsp water
½ tsp vanilla extract
Icing for the cross
1 cup icing sugar 2-3 tbsp milk or water *Bake in a preheated oven at 375 ° for 20 minutes until golden. *You can replace the eggs with heavy whipping cream for an eggless option.