Sharon BrownHot cross buns are more than just a standalone delight; they invite a feast for the senses when paired with delectable accompaniments. Imagine slathering them with creamy butter that melts into the warm, spiced bread.
Or consider enjoying these buns with a rich chocolate spread for a sweet twist. A fragrant cup of tea or coffee enhances each bite, while a fresh fruit salad brings a refreshing contrast to the sweetness. The sheer versatility of hot cross buns makes them an excellent choice for breakfast, brunch, or even a cozy afternoon snack.
Welcome! If you’re reading this, you’re likely someone who loves to bake. You’ve come to the right place for a delicious exploration of hot cross buns, particularly the delightful Barefoot Contessa recipe.
You’re in your kitchen, the warm, inviting aromas of cinnamon and spices swirling around. The joy of baking fills the air, and soon, you’ll have soft, golden buns ready to enjoy.
It’s easy to get caught up in the hustle and bustle of daily life, and baked goods might feel like a luxury. But let me assure you; creating Barefoot Contessa hot cross buns is a rewarding experience.
Not only do they taste fantastic, but they also fill your home with a comforting atmosphere that’s hard to resist. Let’s dive deeper into why this recipe works, what you’ll need, and how to whip up your own batch.
What Are Barefoot Contessa Hot Cross Buns?
Barefoot Contessa hot cross buns are a popular version of this traditional treat, made famous by the beloved food personality Ina Garten.
These buns are enriched with spices and dried fruits, symbolizing a nostalgic touch of Easter traditions and spring celebrations. Elegant in their simplicity yet rich in flavor, they boast a soft and fluffy texture that begs for a generous spread of butter.
Why This Recipe Works
- Time-Tested Technique: This recipe employs a straightforward method that has stood the test of time. By activating the yeast in warm milk, you ensure a fluffy texture. That delicious rise is what sets these buns apart.
- Perfect Spice Balance: The combination of cinnamon and allspice, paired with the addition of orange zest, brings an aromatic quality to each bite. These flavors meld beautifully, creating a complex yet comforting taste.
- Generous Fruit Addition: With golden sultanas and cranberries, the recipe ensures that every bite is packed with sweetness and a hint of tartness. These fruits provide a lovely contrast to the warm spices.
- Simple Glazing Technique: A lightly applied glaze of apricot preserves adds a subtle shine and beautiful finish to the buns. This step transforms them from ordinary to extraordinary with minimal effort.
Ingredients You’ll Need To Make Barefoot Contessa Hot Cross Buns
Buns:
4 1/4 cups (640g) bread flour (or all-purpose)
1/2 cup (110g) superfine sugar (caster sugar)
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
2 teaspoons mixed spice or allspice
3 teaspoons instant or quick-rise yeast (9 grams), ensure it’s active!
1 1/2 cups (375ml) warm milk, whole or reduced-fat
50g / 3 ½ tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
Zest of 1–2 oranges
1 1/2 cups (210g) golden sultanas
Additional flour for kneading
1/4 cup (35g) extra bread flour, for dusting
1 teaspoon vanilla extract for extra depth
1/4 cup (40g) dried cranberries for a hint of tartness
Crosses:
1/2 cup (75g) plain flour (any white flour)
5 tablespoons water
Glaze:
1 tablespoon apricot preserves
2 teaspoons water
How To Make These Hot Cross Buns?
Ready to embark on this baking journey? Let’s break it down step-by-step.
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and mixed spice. This mixture is the base for our buns. In another bowl, let’s combine the yeast with the warm milk. Mix gently and let it sit for about 5 minutes. You’ll see bubbles forming, which means your yeast is alive and well.
Step 2: Mixing Ingredients
Once the yeast mixture is bubbly, add it to the dry ingredients. Incorporate the melted butter, egg, orange zest, vanilla extract, sultanas, and cranberries. Stir until a soft dough forms. Don’t be afraid to get your hands in there; that’s where the magic happens!
Step 3: Knead the Dough
Turn the dough onto a floured surface. Knead it for about 8-10 minutes. The goal is to create a smooth, elastic dough. If you’ve ever made basic bread, you know the rhythm. It’s soothing, really.
Step 4: First Rise
Place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for about an hour, or until it doubles in size. This is often the hardest part. The waiting is tough, but the reward is coming.
Step 5: Shape the Buns
After your dough has risen, punch it down gently to release the air. Divide it into 12 equal portions and shape each portion into a ball. Place them in a greased baking dish, close but not touching. Cover again and let them rise for another 30-40 minutes.
Step 6: Making the Crosses
While they rise, preheat your oven to 375°F (190°C). For the crosses, mix the plain flour and water into a smooth paste. Fill a piping bag with this mixture and pipe crosses over the buns just before baking. If you don’t have a piping bag, a plastic bag with the corner cut off will work just fine.
Step 7: Bake
Once your oven is hot, bake the buns for about 25-30 minutes or until golden brown. A little kitchen timer can be your best friend here!
Step 8: Glazing
While the buns are baking, mix the apricot preserves with water in a small pan over low heat. Once the buns are out of the oven, brush the glaze over them as soon as they cool for a few minutes. This adds shine and sweetness.
Tips for Success
- Measure Flour Correctly: Use the spoon-and-level method for flour. This ensures you won’t end up with dense buns.
- Temperature Matters: Make sure your milk is warm but not too hot. Aim for around 110°F (43°C) to safely activate the yeast.
- Stay Patient: Allow adequate time for the dough to rise. Rushing can lead to disappointing results.
- Experiment with Fruits: If you prefer different dried fruits or nuts, feel free to swap. Currants, raisins, or even chopped nuts can work beautifully.
- Storage is Key: If you have leftover buns, store them in an airtight container to maintain their softness.
Nutrition Information
barefoot contessa hot cross buns recipe nutrition facts
How to Store the Leftovers?
Let’s be real; sometimes, we make more buns than we can eat. To store leftovers, let them cool completely. Place them in a sealed container and keep them in the refrigerator for up to a week. You can also freeze them! Just wrap each bun individually in plastic wrap and place them in a freezer bag.
Recommended Side Dishes for Barefoot Contessa Hot Cross Buns
When enjoying these delightful treats, consider pairing them with these:
- Fruit Salad: A fresh salad featuring strawberries, blueberries, and citrus segments complements the sweetness of the buns.
- Cheese Platter: Soft cheeses such as brie or farmer’s cheese contrast the sweet flavor, creating a perfect balance.
- Egg Salad: A simple egg salad seasoned with herbs and lemon can provide a savory counterpoint.
- Herbal Tea or Coffee: A cup of soothing herbal tea or a strong coffee creates a cozy backdrop for your buns.
Substitute Options for Ingredients
Not every ingredient is always at hand. Here’s what you can use instead:
- Bread Flour: All-purpose flour serves well if you’re in a pinch. The result may not be as chewy, but still delightful.
- Superfine Sugar: Granulated sugar can be substituted when needed. Just ensure you mix it well.
- Golden Sultanas: If these aren’t available, raisins work fine, though they’ll change the overall look.
- Orange Zest: Lemon zest can add a fresh twist. It brightens the flavor in a different way.
Barefoot Contessa Hot Cross Buns Recipe
Equipment
- Large mixing bowl
Ingredients
- 4 1/4 cups 640g bread flour (or all-purpose)
- 1/2 cup 110g superfine sugar (caster sugar)
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice or allspice
- 3 teaspoons instant or quick-rise yeast 9 grams, ensure it’s active!
- 1 1/2 cups 375ml warm milk, whole or reduced-fat
- 50 g / 3 ½ tablespoons unsalted butter melted and cooled
- 1 large egg at room temperature
- Zest of 1–2 oranges
- 1 1/2 cups 210g golden sultanas
- Additional flour for kneading
- 1/4 cup 35g extra bread flour, for dusting
- 1 teaspoon vanilla extract for extra depth
- 1/4 cup 40g dried cranberries for a hint of tartness
- Crosses:
- 1/2 cup 75g plain flour (any white flour)
- 5 tablespoons water
- Glaze:
- 1 tablespoon apricot preserves
- 2 teaspoons water
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and mixed spice. This mixture is the base for our buns. In another bowl, let’s combine the yeast with the warm milk. Mix gently and let it sit for about 5 minutes. You’ll see bubbles forming, which means your yeast is alive and well.
- Once the yeast mixture is bubbly, add it to the dry ingredients. Incorporate the melted butter, egg, orange zest, vanilla extract, sultanas, and cranberries. Stir until a soft dough forms. Don’t be afraid to get your hands in there; that’s where the magic happens!
- Turn the dough onto a floured surface. Knead it for about 8-10 minutes. The goal is to create a smooth, elastic dough. If you’ve ever made basic bread, you know the rhythm. It’s soothing, really.
- Place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for about an hour, or until it doubles in size. This is often the hardest part. The waiting is tough, but the reward is coming.
- After your dough has risen, punch it down gently to release the air. Divide it into 12 equal portions and shape each portion into a ball. Place them in a greased baking dish, close but not touching. Cover again and let them rise for another 30-40 minutes.
- While they rise, preheat your oven to 375°F (190°C). For the crosses, mix the plain flour and water into a smooth paste. Fill a piping bag with this mixture and pipe crosses over the buns just before baking. If you don’t have a piping bag, a plastic bag with the corner cut off will work just fine.
- Once your oven is hot, bake the buns for about 25-30 minutes or until golden brown. A little kitchen timer can be your best friend here!
- While the buns are baking, mix the apricot preserves with water in a small pan over low heat. Once the buns are out of the oven, brush the glaze over them as soon as they cool for a few minutes. This adds shine and sweetness.
Notes
- Measure Flour Correctly: Use the spoon-and-level method for flour. This ensures you won’t end up with dense buns.
- Temperature Matters: Make sure your milk is warm but not too hot. Aim for around 110°F (43°C) to safely activate the yeast.
- Stay Patient: Allow adequate time for the dough to rise. Rushing can lead to disappointing results.
- Experiment with Fruits: If you prefer different dried fruits or nuts, feel free to swap. Currants, raisins, or even chopped nuts can work beautifully.
- Storage is Key: If you have leftover buns, store them in an airtight container to maintain their softness.
Nutrition
Frequently Asked Questions
Conclusion
Now you have all the tools and knowledge to create your own Barefoot Contessa hot cross buns! From understanding the science behind the rise to learning how to store leftovers, every step of the process is a journey in baking.
Whether you enjoy them plain, toasted with butter, or paired with a cup of tea, these buns will surely become a beloved recipe in your collection.
So roll up those sleeves, preheat that oven, and let’s make some magic happen in your kitchen. Happy baking, and enjoy your delicious hot cross buns!
