I love spending time in the kitchen with the kids, cooking, baking, decorating- you name it! Now that Liam is six and Lillya is three years old, they can take part in helping with all the fun things the kitchen has to offer. Blake loves observing every moment in his high chair, he’s so sweet watching his big brother and sister so intently. It really is so fun to see how curious they are and how willing they are to be involved. (I think he might have tried to shove one of these hot cross buns in his mouth when we weren’t looking, sneaky little guy). If they’re helping bake for a special occasion or simply helping peel carrots for dinner, involving your kids and letting them participate when you are cooking gets them excited about food and helps them learn a new skill, and it’s so rewarding as parents to watch them learn and be proud of them self too.
This recipe for Hot Cross Buns is so special for the kids to be part of, especially having Easter just around the corner. They are soft and delicious, studded with golden raisins and a hint of cinnamon, and they will most definitely bring back childhood memories. The fun part is letting the kids help with icing them and adding a little fun treat on the top too! We all know that kids love measuring ingredients (mine insist on measuring every time!) so why not let them help with that as well. Depending on their age there are numerous things they can help you with whether it’s preparing baked goods or cooking a family meal. I encourage you to carve out some time and make these together with your littles, create some memories and why not snap some photos of the results and mess too! (Recipe at the bottom of this post.)
Better Together BC is also helping to encourage families to cook with their 10th annual Hands-on Cook-off contest running from April 15th- May 15th. You simply film a three-minute or less clip of you and your family cooking together and submit it for the chance to win so many great cash prizes. Any BC resident can enter the contest online! Videos must include two or more generations or two or more youth preparing a recipe together. Head to this link to follow all the instructions and rules for this fantastic contest, and most importantly don’t forget to have fun with your family in the kitchen! How great is that?
Here is the recipe for the hot cross buns!
Makes: 12 buns
Prep Time: 15 minutes
Bake Time: 35 minutes
Inactive time: 3 hours
For the buns
⅓ cup lukewarm water
2 teaspoons active dry yeast
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons ground cinnamon
1 ½ teaspoons fine salt
1 cup whole milk
¼ cup unsalted butter, cubed at room temperature
1 large free range egg
¾ cup raisins
2 tablespoons water
For the Icing
1 cup icing sugar, sifted
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
- 1. In the bowl of your stand up mixer place the water, whisk in the active dry yeast and let sit for around 5 minutes until bubbles start to form.
2. Meanwhile in a large bowl whisk together the flour, sugar, cinnamon and salt, set aside.
3. Once the 5 minutes has passed, add in the dry ingredients, then the milk, butter, egg and raisins.
4. Add the dough hook attachment and mix on low speed until the dough comes together, increase the speed by one and continue to mix until a smooth dough is formed around 5 minutes.
5. Cover the bowl with plastic wrap and leave in a warm dry place until doubled in size, about one hour.
6. Preheat your oven to 350 F, line a 9×13 baking pan with parchment paper and set aside.
7. Remove the dough from the bowl and working on a lightly floured surface dived the dough into 12 equal portions. Using the palm of your hand roll each piece into a ball, place in the prepared baking pan, repeat with the remaining dough.
8. Cover with plastic wrap and allow to rise one more time around 30-40 minutes
9. Using a pastry brush, brush the tops of each bun with egg wash and bake in the oven for 30-35 minutes until golden brown.
10. Remove from the oven and let cool completely before icing.
For the icing
Mix all ingredients in a bowl, place into a Ziploc bag with the end cut off or a pastry bag fitted with a No. 10 piping tip. Ice as desired, I recommend icing crossed on each bun.
The buns will keep at room temperature in an airtight container for up to 3 days. They can also be frozen for up to three months.
Thank you to Better Together BC for sponsoring this post all opinions and views are my own.