Caramilk hot cross buns ⋆ tia's recipes (2024)

Easy no knead hot cross buns with Caramilk chunks

Easter brunch wouldn’t be Easter brunch without hot cross buns! This Easter, mid-morning staple food has always been a favourite. Perfect toasted with a thick layer of butter.
I decided to combine two Easter favourites for a spin on this Easter brunch tradition; caramilk chocolate & hot cross buns. Using my fail-safe enriched dough recipe with added cinnamon and caramilk pieces, I came up with this simple recipe that can be put together in under two hours.

You’ll need

Dough

Tips

• Glaze buns as soon as they come out of the oven.
• Make sure you have the right yeast! There are two main types of yeast used for home baking – make sure you purchase the right one or it won’t work for this recipe! This recipe uses instant yeast which doesn’t need to be dissolved in a liquid before use. Active yeast does need to be dissolved in a liquid before use.
• Create a make-shift piping bag with a sandwich bag. For piping crosses. If you don’t have a piping bag on you: fill a plastic sandwich bag with the cross mixture, seal, and snip off one of the bottom corners of the bag. Make sure there is as little air in the bag as possible before you close it, this will make squeezing easier.

How to store hot cross buns

How long do they last?

Hot cross buns can be kept for up to 3-4 days. Keep them fresh by storing them in an airtight container in a cool dry place. Store them in a cupboard or on your kitchen counter – out of direct sunlight.

Can you freeze them?

Yes, hot cross buns can be frozen for up to 2 months. Store them in an airtight container.
Heat them up before serving

How to serve

Hot cross buns can be served warm or at room temperature. They are best served cut in half, with some butter.
Best ways to warm them up:

• Microwave for 10 seconds
• Slice in half and put them in the toaster (keep an eye on them as they can burn easily if left in too long)
• Place them in the oven at 180c/355f for 5-10 mins

• Add flour to a bowl, add cinnamon and salt to on side of bowl and yeast to the other. Mix some flour into the separate piles before mixing all together

• Add eggs, milk, sugar and butter to bowl and mix until combined

• Cover bowl with cling wrap and proof for 1hr

• Add caramilk pieces to dough and evenly distribute

• Divide into 6 large buns or 12 medium-sized buns

• (For crosses) mix together flour, cinnamon, and water to form a paste

• Pipe crosses onto buns

• Proof buns for a further 15min

• Bake at 180c/355f for 20 mins

• Add sugar and water together to make glaze. Heat in microwave for 15secs

• Glaze hot cross buns straight out of the oven

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