HACILK Bakery shares recipe for hot cross bun

Hot cross buns – they are a fixture on just about every menu for Good Friday. But if you’re a little behind on getting your recipe together, we have some help for you from the ladies at HACILK Bakery in Belize City. The family of bakers featured on our morning show, Open Your Eyes, has a step by step guide to getting your hot cross buns just right.

Heather Turner, HACILK
“The flour already added. Now we’re just going to add one pound of brown sugar. After adding the brown sugar, now we add raisins and the spice seed. We’re gonna now add the spice seed to give it the flavor.”

Marleni Cuellar
“You ground up the spice seed?”

Heather Turner
“Yes. We want to get it exactly into a powder form in order not to have the pieces of shortening. We want to have it melt completely into the flour.”

Marleni Cuellar
“Any technique to how you mix it?”

Heather Turner
“Well, you just use the hands to grind as she’s doing. Okay, this is warm water along with coconut milk. We already grind the coconut and extract the milk from it and we add six teaspoon of yeast to the mixture and now we’re going to add it now to the Creole bun. And now we’re going to add it to the Creole bun. You use both the pineapple and the vanilla essence. Now we’re going to pour this into the dry mix.”

Marleni Cuellar
“So you mix that all up together.”

Heather Turner
“Right, making sure that all the dry flour get a little bit of the mixture, the fluid that we just added. Now we’re gonna take out the flour and add it to our kneading bowl and we’re just kneading. We’re gonna basically kneading this flour for fifteen minutes and we get it as soft as possible. Not too much because you don’t want the bun to raise too high. When it raise too high, after a day or two the bun will crumble.”

Ila Turner, HACILK
“The texture, smooth. Dis dah when yoh know yoh flour ready.”

Marleni Cuellar
“And how yoh know di size?”

Heather Turner
“To your own liking.”

Marleni Cuellar
“Is this going to spread out a lot?”

Arvy Turner
“Depends pan how long yoh lef it mek ih raise."

Heather Turner
“Depends on the temperature as well, of the climate. If it’s very hot then the bun won’t take too long to raise.”

Marleni Cuellar
Individual ones now with my finger.

Arvy Turner
“Spin it round. You can go a little bit lighter on the flour.”

Ila Turner
“No press your weight pan di flour. Light, right so. “

Heather Turner
“Ok, so di oven was on for five minutes and di Creole bun already raise for half an hour and now we’re just gonna put inside the oven.”

Marleni Cuellar
“How hot is the oven?”

Heather Turner
“The oven is three hundred and fifty degrees, you don’t want it too low so that the cross bun could drop. Okay so the bun has been baking for half an hour. We’re just going to check it now to see if it’s complete. Okay, seems as if though it’s ready. So now we’re taking out the cross bun and as you can see the texture is fine enough, it’s not course.”


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