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

1. 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.
2. 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.
3. 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.
4. Meanwhile, line the bottom of the 9×13 inch pan with parchment paper and grease the sides.
5. 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.
6. 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.
7. 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.