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.
- 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
1/2 cup all-purpose flour
6-8 tablespoons water
- 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. 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 350oF 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.
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