Hot Cross Buns

Hot Cross Buns are sweet and spicy yeast bread usually with raisins or currants, or sometimes both and are traditionally eaten on Good Friday.  There are several theories as to the origin of these rolls which include an Angelican monk who was said to have placed the sign of the cross on the buns, to honor Good Friday, and an English widow, who’s son went off to sea.  She vowed to bake her son a bun every Good Friday.  When her son didn’t return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her.  The English people kept the tradition for her even after she passed away.   

Mix in small bowl and allow the yeast to proof for a couple of minutes:
1 Tabl. Dry, active Yeast
3/4 cup warm milk
2 Tsp. Sugar
Add to proofed yeast mixture:
1 Egg
4 Tabl. Butter, room temperature
Add to above and mix with dough hook for 3 minutes:
3-3-1/4 cups AP Flour
1/3 cup Sugar
4 Tbsp Butter, room temperature
1 tsp. Cardamom
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Salt
1 cup currants and/or raisins (pre-soaked in hot water for 10 minutes and then drained)
2 teaspoons Lemon Zest
Empty the dough out onto a lightly floured counter and knead until for 5 minutes.  Add a bit more flour if necessary to keep it from sticking.  
Shape the dough into a ball and then place it in a greased bowl.  Cover the bowl with plastic wrap, and let it rise in a warm, draft-free place for 1 – 1-1/2 hours until doubled in size.  After the dough has doubled, punch down and divide equally into 18 pieces.  Roll each piece into a ball by rolling it under your palm.  
Place the balls of dough onto a greased or parchment lined baking sheet.  Cover the buns loosely with plastic wrap (I spray mine with oil).  Allow the dough to rise in warm, draft-free place approx. 1 hour. Brush each roll with the egg wash.  Bake in a Pre-heated 375 degree oven for 15-20 minutes until golden brown. Cool rolls before icing.
Egg Wash:
Mix together and brush on rolls prior to baking:
1 Egg, whole
1 Tabl. Water
Mix together and pipe in cross shape across cooled rolls:
1 tsp. Milk
3 – 4 Tbsp Powdered Sugar
1/2 tsp. Vanilla Extract

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on April 21, 2011, in Breads, Breakfast, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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