Hot Cross Buns Tested Recipe

Hot Cross Buns Recipe

Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday. These sweet buns are nicely spiced with ground cinnamon, nutmeg, allspice, and cloves, and are studded with currants and candied fruit. What makes them instantly recognizable is that the tops of the buns are marked with a 'cross' which symbolically represents the Cross of Christ and the Crucifixion. Before baking, the cross can be made with strips of pastry, cutting into the dough, or from a paste made with flour and water. After baking I like pipe a cross on the buns with a sweet sugar glaze made from mixing confectioners sugar (powdered or icing sugar) with a little milk.

There are many stories as to when the first Hot Cross Buns were made, and the story I like is related to the Anglo Saxons. It comes from Alan Davidson's "The Oxford Companion to Food". He tells us they were first made in honor of their goddess of Spring, Eostre, from whom the name Easter is derived. Today they are traditionally served at Easter and there is a superstition that Hot Cross Buns baked on Good Friday never became moldy and it was good luck to save one bun until the next year's buns were made.

Sometimes it can be difficult to find candied fruit this time of year so oftentimes I just use currants or raisins. You can, however, also use a combination of dried cranberries and cherries. Hot cross buns can be eaten plain, or buttered, or split in half, toasted, and served with butter and cheese.

Hot Cross Buns: In a small saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 - 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and, with clean kitchen shears, or a a sharp, lightly greased knife, cut a 'cross' in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the cut marks of each bun.

Makes 12 buns.

Adapted from 'Baking with the American Harvest" newsletter by Cindy Mushet

Hot Cross Buns:

3/4 cup (180 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 1/2 - 4 cups (455 - 520 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup (4 tablespoons) (56 grams) unsalted butter, room temperature

2 large eggs

1/2 cup (85 grams) candied fruit and peel mix

1/4 cup (25 grams) raisins or currants

Egg wash:

1 large egg

1 tablespoon milk or cream

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted

1 tablespoon milk or cream