
Recipe by Natalia Wrobel Katz
Natalia Wrobel Katz is a food photographer, food blogger and content creator. Natalia works with a variety of food and product brands to show their unique story through creating visual content. You can check out her photography work at nwkcreative.com and recipes at @natteats on instagram.
Ginger Hot Cross Buns
Studded with sweet bits of chewy Crystallized Ginger, these delicious Hot Cross Buns are a delightful Easter tradition.
ingredients
- 1 cup milk, warm
- 1/2 cup + 1 tablespoon sugar
- 2-1/4 teaspoon active dry yeast or instant yeast
- 4 tablespoons butter, melted (½ stick)
- 2 large eggs, room temperature
- 3-1/2 cups all-purpose flour
- 1/2 cup The Ginger People® Crystallized Ginger Chips
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- The Ginger People® Organic Fiji Ginger Syrup for glazing
crosses
- 1/2 cup all-purpose flour
- 6-8 tablespoons water
directions
- Place warm milk, sugar, yeast, and 1 tablespoon of sugar in the bowl of your stand mixer with a dough hook attached. Allow to sit for about 5 minutes. Add butter and eggs. Whisk until well combined.
- Add flour, crystallized ginger chips, cinnamon, ground ginger, nutmeg and salt. Mix until the dough forms, about 3-5 minutes, add extra flour if the dough is too sticky.
- Transfer the dough to a lightly floured surface and knead for a few minutes until the dough is smooth.3. Transfer the dough into a lightly oiled bowl, cover with a clean kitchen towel or a plastic wrap and place in a warm place until doubled in size, for 1 hour.
- Meanwhile, line the bottom of the 9×13 inch pan with parchment paper and grease the sides.
- Once the dough is ready, punch it to release the air. Form into a log and cut into 12 pieces. Shape each piece into a ball, place into the prepared pan, cover and let rise until puffy for another 45 minutes to an hour.
- Preheat the oven to 350°F and prepare the paste for the crosses. Whisk the flour and 6 tablespoons of water. Add more water if the paste is too thick. Place it into a piping bag or a zip lock bag and snip the corner.
- Pipe the paste onto buns. Bake the buns for 23-25 minutes until golden brown. Remove buns from the corner and brush with a ginger syrup while still warm. Cool before serving.

Recipe by Natalia Wrobel Katz
Natalia Wrobel Katz is a food photographer, food blogger and content creator. Natalia works with a variety of food and product brands to show their unique story through creating visual content. You can check out her photography work at nwkcreative.com and recipes at @natteats on instagram.
There are no reviews yet. Be the first one to write one.