ot
Cross Buns are a seasonal yeast bread made especially during
Easter. These pretty sweet buns are flavored with
spices (such as cinnamon, nutmeg, allspice, and cloves) and loaded with
currants (or raisins) and candied fruit. What makes them very distinctive
looking is that the tops of the buns are marked with a 'cross' which
symbolically represents the Cross of Christ and the Crucifixion. The cross can be
made before or after baking. Before baking the cross is made by cutting into the dough with a sharp
knife, or by using strips of
pastry, or with a paste that is made with flour and water. After baking I like
to pipe a cross
with either
confectioners frosting or fondant.
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 and 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 on Good Friday
and there is a superstition
that Hot Cross Buns baked on Good Friday never became moldy and in the past one
bun would be saved as a good luck charm until the next year's buns were made.
Sometimes it can be difficult to find candied fruit this time of year so
oftentimes I 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.
In a small
saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F/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 minutes).
Preheat oven to 400
degrees F (205 degrees C). Brush the tops of the buns with the egg wash
again and, with a sharp, lightly greased knife (I spray it
with Pam), make 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 ziplock bag. Cut the end of the cone or
bag and pipe a cross in the cut marks of each bun.
Makes 12
buns.
Adapted
from 'Baking with the American Harvest" newsletter by Cindy Mushet
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