Nothing is more appealing than the first bite of a freshly baked hot cross pan recipe. Get drunk Spices, fresh bread aroma, sweet raisins Fill your mouth with pure heaven.
I still remember when my aunt visited us after her charming trip to London. She wanted to treat us, but she wanted us to hear her wonderful stories. The habits, food and traditions she learned in England were memorable. She then introduced us to hot cross pans.
I vaguely remember what she was talking about. But most of the time I nodded and enjoyed a bite of fresh hot crossbread she had baked for us, making the right uh-huh noise. Of course she had to teach me how to make them, and now I’ll make them Lenten Or whenever craving hits.
Complete the Easter celebration
Hot cross pans are customarily offered on Good Friday, and homemade products are far better than those available in the store. If you try this recipe, you’ll never see anything you bought in the store again. Plus there are no shops An unforgettable scent of baking bread It fills your kitchen.
How to make hot cross pans
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- Activates yeast – In a stand mixer or large bowl, mix active dry yeast with 2 tablespoons of lukewarm water. Leave for about 5 minutes until the yeast dissolves and begins to foam. (Photo 1)
- combine – Meanwhile, in a microwave safe medium bowl, mix milk, butter (cut into chunks), sugar, salt, and microwave for about 1 minute. Stir until the butter melts and the sugar melts. Cool the mixture to 105°C (40°C) to avoid bundling the eggs or killing the yeast.
- Whisk The eggs lighten into a chilled butter mixture. Pour into the activated yeast mixture.
- mix With a medium-height stand mixer using a dough hook, or with a stand mixer until all ingredients are combined.
- addition 3½ cups of flour, spices and grated orange peel. If you are using a stand mixer, continue to mix the dough until it is pulled away from the side of the bowl. Add flour (only if necessary) to make a soft dough. (Photo 2)
- I’ll knead it – If you do that by hand, knead the dough on a light surface of flour for about 6 minutes. (Photo 3)
- addition Continue kneading for another 2 minutes to incorporate into the raisins and dough. (Photo 4)
- rise – Place the dough in a large grease bowl and then cover it loosely with a clean damp cloth. Raise in a warm, undrafted location until it doubles in size (usually 1-2 hours). Punch down the fabric. (Photo 5)
- Separate Make the dough into 12 equal pieces and shape it into balls. Place in a greased 9″ x 13″ baking pan or a large ovenproof pan. (Photo 6)
Wheat flour is stuck on the cross
- mix Flour, sugar, and water for assembling water. Add 1 tablespoon of water at a time until it becomes a thick paste. (Photo 7)
- Create a cross – Spoon the paste into a pipe bag and pipe the lines along the center of each row of bread. Repeat in another direction to create cross. Raise for about 20 minutes or until doubled. At this point, the uncooked bread can be refrigerated until the next day and allowed to reach room temperature before baking. (Photo 8)
- I’ll preheat 350 (180°C) from the oven.
- bake Until the crust turns golden and taps to make the pan hollow (20-25 minutes). Remove from the baking pan. (Photo 9)
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- combine Add milk and sugar and polish on a hot cross pan. (Photo 10)
- serve – Let it cool if necessary, but tasty and warm. They are now ready to share with your loved ones.
Tips and tips
- Refrigerate the unbaked bread for up to 24 hours and allow it to reach room temperature before baking.
- Hold on and raise the dough long enough. Temperature and humidity can affect your salary increase hours.
- If the black paste is too thick, add 1 tablespoon of water at a time. If it’s too thin, add a little flour and repair it.
Makeup and storage
Making the dough a day or two before will improve the yeast flavor. I made the dough a week early and put it in an airtight tupper. When ready to bake, let the dough sit at room temperature for about 30 minutes before forming the bread.
Store remaining bread in an airtight container for three days on a shelf, one week in the fridge, and two months in the freezer.
Perfect Hot Cross Pan Pairing
We traditionally eat hot crossbreads Good Friday Because they represent the day Jesus was crucified. Baked salmon or blackened catfish are the perfect entree. Roasted potato and mung bean casserole creates the ideal side.
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See how to make it
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This blog post was first published in March 2017 and updated with additional articles, photos and videos
