Guyanese Cross Buns Recipe
Guyana's cross buns are a delightful treat that brings a perfect balance of sweetness and spice. The flaky, buttery texture and wonderful aroma make these buns a must-have during Easter time or any other occasion.
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Servings: 4 people
Calories: 180kcal
Equipment
- Large Bowl
- baking tray /cookie sheet
Ingredients
- 3.5 cups all-purpose flour, plus more for dusting
- 1/2 cup brown sugar or white granulated sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk or whole milk warmed
- 2 tsp Bob's Red Mill Active Dry Yeast, Recommended
- 1 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 1 tsp ground cinnamon (cinnamon powder)
- 1/4 cup Dark raisins
- 1 egg yolk mixed with 1 tsp water for egg wash
Instructions
- In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, salt, nutmeg, and cinnamon. Mix together until everything is well combined.
- Add the unsalted butter and mix until it’s evenly distributed throughout the dough.
- Slowly pour in the warmed-up milk and knead for about 10 minutes until a soft, smooth dough forms.
- Transfer the dough to a lightly floured surface and knead for an additional 5 minutes, then transfer the dough to a lightly greased bowl. Cover and let it rise for 1 hour.
- Once the dough has doubled in size, punch it down and place it on a floured surface. Knead for about 2 minutes and then roll out into an oval-shaped disc that’s about 1/4-inch thick.
- Sprinkle the raisins (if using) evenly over the disc, then fold them in half and pinch the edges together to keep them in place.
- Cut the dough into 10 equal and place on a greased sheet. Cover with a kitchen and let rise for 30 minutes.
- Preheat your oven to 350°F (176°C).
- Brush the cross buns with the egg wash and bake for 20-25 minutes or until golden brown.
- Serve warm and enjoy!
Notes
-Use a kitchen scale to measure your ingredients for the most accurate results.
-If you don’t have active dry yeast, you can also use instant yeast.
-If using raisins in the recipe, make sure to add them after kneading and rolling out the dough so they won’t be overworked.
-Keep the dough covered while it rises so it won’t form a crust on top.
-Make sure your oven is preheated before baking the cross buns to ensure even heat distribution.
