Ingredients for Pineapple Hot Cross Buns
- Crushed Pineapple
- Active Dry Yeast
- Water
- Pineapple Syrup
- Eggs
- 1/4 cup granulated sugar
- Shortening
- 1/2 teaspoon salt
- Mace
- All Purpose Flour
- 1/2 cup currants
- Citron
- 2 tablespoons melted butter, for brushing
- Powdered Sugar
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How to Make Pineapple Hot Cross Buns
- In a large bowl, dissolve the yeast in the warm milk. Add the sugar and egg and whisk until combined.
- In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated pineapple, candied peel, and currants.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- Cover the buns loosely with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- While the buns are rising, prepare the hot cross bun topping by mixing the flour and water until smooth.
- Pipe or carefully cut lines of topping across the top of each bun using a knife or piping bag.
- Bake for 20-25 minutes, or until golden brown.
- Brush the warm buns with melted butter for extra richness.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
64g
Fat
6g
Carbs
12g
