Stollen-Hot Cross Buns
Warm, spiced hot cross buns with dried fruit and a sweet, yeasty flavor, perfect for festive mornings or teatime treats, appealing to bread and pastry lovers.
Ingredients
Instructions
- Mix sugar and dry yeast dissolved in warm water in a large bowl; stir until blended.
- Add egg, milk, shortening, salt, and rum extract into the yeast mixture.
- Sift together cinnamon, nutmeg, and flour; then blend into the wet ingredients.
- Work mixed fruit, currants, and raisins into the dough.
- Cover the dough and let it rise until doubled in size.
- Punch down the dough, knead briefly, and form into rolls.
- Let the rolls rise again until puffy.
- Bake in a preheated oven at 375°F (190°C) until golden brown on top.
Tips & Substitutions
For best results, ensure the milk is lukewarm, not hot, to avoid killing the yeast. You can substitute the mixed fruit with dried cranberries or apricots if desired. For a richer flavor, consider adding a tablespoon of vanilla extract. Kneading the dough briefly after punching it down helps to improve the texture, making it lighter and fluffier.
Serving Suggestions
These Stollen-Hot Cross Buns are delightful served warm, perhaps with a spread of butter or cream cheese. They pair beautifully with Classic French Toast for a festive brunch. Consider serving alongside Sweet And Sour Onions for a unique flavor contrast. Garnish with a dusting of powdered sugar for a festive touch.
Storage & Reheating
Store leftover Stollen-Hot Cross Buns in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, thaw overnight in the refrigerator and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stollen-Hot Cross Buns contains roughly 441 calories, with 6g protein, 73g carbohydrates, and 14g fat. It is a good source of iron (16% of the Daily Value), protein (12% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 723mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. However, the texture may be denser, so you might need to adjust the liquid slightly to maintain the dough consistency.
What can I use if I don't have rum extract?
If you don't have rum extract, you can substitute it with vanilla extract for a different but still delightful flavor. Alternatively, a tablespoon of orange juice can add a nice citrus note without the alcohol.
How can I make these buns more festive?
To enhance the festive appeal, consider adding a simple glaze made from powdered sugar and milk on top after baking. You can also mix in some chopped nuts or chocolate chips to the dough for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).