Hot Cross Buns (Bake Your Own) - 8 Pack
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaTraditionally served on Good Friday and around Easter, these hot cross buns are slightly sweet, soft, spiced buns finished with a crisscross of clove glaze!
Widely regarded as one of the very best bakeries in America, Boston’s iconic Flour Bakery + Cafe is the creation of legendary pastry chef Joanne Chang. Chang spent years honing her craft at some of the country’s top restaurants before opening Flour in Boston’s South End with her husband Christopher Myers in 2000. Her array of wildly delicious sticky buns, cinnamon rolls, cookies, muffins, cakes, pies, and more quickly attracted a loyal following, and the awards and accolades soon began to roll in. Chang was awarded the James Beard Award for Outstanding Baker in 2016, and today there are nine Flour Bakery + Cafe locations across Boston and Cambridge.
This package serves 8 people and includes
- 8 Hot Cross Buns
- Bun Glaze (5 oz.)
- Pastry Bag
- Each hot cross bun measures approx 3″ × 3″
- Buns ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Upon arrival, store buns in the freezer.
- Buns may be stored for up to 1 month in the freezer.
- Once baked, buns may be stored at room temperature for up to 2 days.
To Serve
- Remove buns from packaging while frozen.
- Place on a parchment-lined sheet pan or baking dish spaced 2” apart with plastic wrap draped over the buns, and thaw the buns in the refrigerator overnight or at room temperature for 2 to 3 hours.
- Once thawed, place in a warm spot to proof for an additional 2 to 3 hours or until the dough is puffy, pillowy, and soft and the buns are touching.
- Whisk one egg (not included) and lightly brush on top of the proofed buns.
- Preheat the oven to 350°F and place a rack in the center of the oven.
- Bake buns for about 30 minutes, rotating the baking sheet midway through the baking time
until they are golden brown on top and pale on the sides (pull them apart to check). - Remove from the oven and let cool on the baking sheet on a wire rack.
- When the buns are cooled, place the glaze in the provided pastry bag. Cut a small hole about 1/2 inch wide in the tip of the bag.
- Pipe the glaze first horizontally through the middle of each row of buns and then vertically
through the middle of each column of buns so each bun has a cross of glaze decorating it. - Let sit for a few hours at room temperature for the glaze to set.
- Serve and enjoy!
