Boozy Hot Cross Buns with Rum Brown Sugar Butter

by Laura on April 5, 2011

When you’re done with the egg hunt, the Easter bonnet has been pulled off and tossed aside, when churching and snapping pictures are past, and you’re ready for a buttery breakfast roll or something sweet next to your slice of ham, make these.  They are a bit on the time intensive side, but nearly all of the labor is done a day in advance, so that all you need to do on Easter morning is roll the buns and bake them.  These hot cross buns look a bit more like mini baps than conventional buns, but they are sweet and buttery, with a little pop from the boozy, plump currants and a sweet crisscross of rum and orange liqueur-laced icing.  Smear them with a little dark rum brown sugar butter.


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May 9, 2011 at 6:11 am

{ 5 comments… read them below or add one }

1 Sophia April 5, 2011 at 11:11 pm

Mnmnmnm they look so buttery and delicious! Fond Easter memories.

2 Joyce April 6, 2011 at 11:42 am

You know, I’ve never had a hot cross bun, even though it was one of the first songs I learned how to play on the piano. These look delicious and I might have to have my first soon!
It also reminds me I should really figure out where to find some currants soon.

3 Meagan @ Scarletta Bakes April 6, 2011 at 12:36 pm

Oooh la la – these look amazing.

You and I must be simpatico since I have been enjoying baking with adult beverages lately.

Did you use dried or fresh currants? If fresh, do you think dried would work well instead?

4 Laura April 6, 2011 at 12:40 pm

I used dried. Coincidentally, I’ve just spent nearly an hour on the phone to every produce purveyor in Minneapolis looking for fresh currants. No luck. Now I’m dreaming of planting a white currant bush this spring. And speaking of boozy recipes, I made champagne jelly this morning. Post this afternoon as soon as I pop it out of its mold… Your Hair of the Dog Pound Cake looks amazing, by the way.

5 Laura April 6, 2011 at 12:46 pm

Joyce, you are in for a treat. Mine aren’t really a traditional hot cross bun. I would use a milk bread recipe if you want something closer to what you’d find in England, which is what I’ve done in the past sometimes. I made an enriched dough loaded with butter and sweetened with sugar for this version. You might also cut the liquid to sugar ratio in the icing to make a more traditional thick stripe of frosting. I like the drizzly icing above for its punch of flavor and because it doesn’t add that sticky frosting thing. Soaking the dried fruit really makes them sing, but that isn’t traditional either. You could use juice in place of the rum and liqueur if you want. Whichever recipe you choose, Mmmmm, they’re good.

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