No Easter would be the same without a batch of freshly made hot cross buns. While the religious aspects of the holiday don’t go unheralded, the culinary contributions are also as important as they remind us of happy times with family and friends. If you can’t wait to toast up your hot cross buns with copious amounts of fresh butter and jams, then have we got a treat for you! From the Chef Stacey Scantlebury aka the Soca Chef, an LA-based, Bajan-born Chef who’s been hard at work promoting Caribbean fare in the Los Angeles area. Her recipe yields 12 buns and we’re sure you’ll enjoy making them for your family as much as you love eating them.
The Soca Chef’s Hot Cross Buns
1 cup raisins or cranberries
1/2 cup spiced rum
4 cups all-purpose flour
1 cup coconut milk
½ c sugar
1 tbsp instant yeast
1 1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp powdered ginger
1 tsp salt
2 large eggs
2oz softened butter
1 tsp milk
1 cup + 2 tbsp confectioners’ sugar
1/2 tsp vanilla extract (or almond)
4 tsp coconut milk
1 tsp orange zest (optional)
- Bring raisins and rum to a boil, turn off immediately and let soak for 20 minutes/overnight
- Place ½ cup of flour in pan with ½ cup of water and whisk on low heat until you create a roux. Roux will be slightly thick, pudding/custard consistency (may add a little water if too thick). Cook for 5 mins up to 149F degrees. Remove from heat and whisk in coconut milk and sugar. Stir until sugar dissolves and temp of mixture reaches about 113 F degrees.
- Add remaining flour, yeast, nutmeg, ginger, cinnamon and salt into stand mixer with dough hook attachment. Mix to combine.
- Whisk eggs and add to roux mixture.
- Add roux mix to dry ingredients and begin kneading to combine, and then add butter.
- Knead until batter has elastic-like consistency and if too wet you may add flour.
- Drain raisins and add to dough, knead until mixed in.
- Remove from mixer and add to oiled bowl, cover and place in warm place to rise for 1 hour.
- Preheat oven to 350. Grease 10 inch pan with butter.
- Roll dough into billiard ball size and place into pan.
- Brush egg wash on top of rolls.
- Bake in oven for 20-25 minutes.
- Let cool. When cooked place icing in piping bag/zip lock bag and pipe crosses atop the buns.
- Enjoy with butter!!!!
My name is Stacey Scantlebury aka the Soca Chef and you can keep up with my delicious adventures on Instagram @Socachef