Contents
- 1 Dark Rye Hot Cross Buns with Blackcurrants
- 1.1 Ingredients:
- 1.2 Instructions:
- 1.3 More Easter Recipes
- 1.3.1 Black Sesame & Dark Chocolate Tart
- 1.3.2 Forest Floor Salad
- 1.3.3 Carrot & Walnut Cake with Burnt Honey Frosting
- 1.3.4 Herbal Roasted Leg of Lamb with Juniper & Rosemary
- 1.3.5 Elderflower & Blackberry Pavlova
- 1.3.6 Red Wine Poached Pears with Dark Chocolate Ganache
- 1.3.7 Beetroot Deviled Eggs with Black Salt
- 1.3.8 Wild Mushroom & Caramelized Onion Tart
- 1.3.9 Blackberry & Lavender Honey Glazed Ham
Dark Rye Hot Cross Buns with Blackcurrants
These dark rye hot cross buns are rich, earthy, and speckled with tart blackcurrants that burst like little pockets of forest fruit. Warm spices, molasses, and orange zest infuse the dough, while the traditional cross gleams under a golden honey glaze. Hearty and old-world in feel, they pair beautifully with a cup of spiced tea by candlelight.
Ingredients:
- 3 cups dark rye flour
- 2 cups bread flour
- 2 ¼ tsp active dry yeast
- 1 cup warm milk
- ⅓ cup molasses
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, melted
- 1 cup dried blackcurrants (or raisins)
- Zest of 1 orange
- 2 eggs
- For the cross: ½ cup flour + 4-5 tbsp water
- For glaze: 2 tbsp honey + 2 tbsp water (heated)
Instructions:
- Bloom yeast: In warm milk, dissolve yeast and molasses. Let sit until frothy (10 min).
- In a large bowl, combine both flours, spices, orange zest, and blackcurrants.
- Add melted butter, eggs, and yeast mixture. Knead until dough is soft but not sticky (about 10 min).
- Cover and let rise in a warm place for 1 ½ hours until doubled.
- Divide into 12-14 buns, place on a parchment-lined tray. Cover and let rise 45 minutes.
- Mix flour and water into a paste. Pipe crosses on top.
- Bake at 375°F (190°C) for 20-25 minutes.
- Brush with honey-water glaze while warm. Cool on a rack.
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