Hot Cross Buns are an Easter tradition in my family. Growing up, we knew it must be spring when my Mom pulled out the bread maker and started baking batches of Hot Cross Buns. Traditionally these buns are eaten on Good Friday, but as a family we ate them pretty regularly throughout the spring and summer. To this day, when my Mom asks what we'd like her to bake, Hot Cross Buns are usually our response.
Hot Cross Buns are made from a sweet yeasted dough that is spiced and traditionally contains raisins and mixed peel - the cubes of red, green and white citrus and cherries. I've seen many modern spins on Hot Cross Buns recently - chocolate chips, orange and lemon citrus peel, currants, etc. Pretty much these days, anything goes with the mix-ins.
Hot Cross Buns date back as far as the 12th century and have many different origin stories. Some historians believe that Hot Cross buns were initially baked by Anglican monks in Britain. They believe that the monks marked the buns with the sign of the cross and handed them out to the poor on Good Friday. Over time, the the meaning of Hot Cross Buns has evolved to become a symbol of Easter and while the cross on top remains, it is now either etched into the dough or topped with icing for a more sweet treat.
Other tales of the Hot Cross Bun state that buns were at one time hung from the rafters of homes until they molded, and then the mold was used for medicine. Another story tells that if Hot Cross Buns are shared between two friends, then you will be bonded and receive good luck for the upcoming year.
Regardless of how they originated, or the folklore that surrounds them, Hot Cross Buns are tasty enough to have had lasting power for centuries.
I will be hosting a small Easter brunch this year, with me, myself and I due to Covid-19 and self-isolation regulations. Regardless of numbers, Hot Cross Buns will most definitely be on my menu and I hope yours as well.
Wishing all of you a safe and happy Easter weekend,
Krista
makes 12
Ingredients
For The Buns
200 ml skim milk
50 ml water
1 tablespoon honey
2 packets Instant Yeast (or 15g)
4 tablespoons butter, melted
3 2/3 cups white bread flour
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice, ground
1/4 teaspoon clove, ground
1/2 teaspoon nutmeg, freshly grated
1 egg, whisked
1 tablespoon extra virgin olive oil, for the bowl
1-2 tablespoons all-purpose flour, for kneading
4 tablespoons raisins
4 tablespoons mixed peel
1 tablespoon butter, to grease the baking pan
For The Cross
2 tablespoons all-purpose flour
1-2 tablespoons water, room temperature
pinch of salt
For The Glaze
2 tablespoons honey
1-2 tablespoons water
1 cinnamon stick
Method
In a small sauce pan over medium-low heat, warm (do not scald) the milk and water. You are aiming for a liquid temperature of between 110 - 130 degrees, optimal for yeast blooming. Once liquid reaches desired temperature, remove from heat and add honey, stir to combine. Empty two packets of yeast on top of liquid, gently stir with a wooden spoon and let sit for 5-10 minutes to allow the yeast to "bloom" or activate. You will know your yeast is activated when bubbles form on top of the liquid.
While yeast is activating, melt butter and set aside.
In the bowl of a stand-mixer, fitted with a dough hook, make a well shape in the middle with the bread flour, sugar, cinnamon, allspice, clove and nutmeg. To the centre of the well pour the melted butter, followed by the activated yeast mixture and then the whisked egg. Turn mixer to stir setting, eventually turning to low speed once all of the ingredients are combined. Knead dough on low speed in the mixer for 10 minutes or until the dough is soft and springy.
Transfer dough ball into a bowl oiled with 1 tablespoon olive oil. Cover with oiled cling wrap and place dough in a warm, dry place to rise. Dough should double in size, this could take anywhere from 1 - 2 1/2 hours, depending on your climate and humidity levels. It should look like image below.
Once dough has risen, punch down dough to knock air out and turn onto a floured surface. Add raisins and mixed peel (or whatever ingredient you choose to use) and knead for 2 more minutes to combine mix-ins.
Using a bench scraper, first divide dough into quarters, then divide each quarter into 3 equal pieces - 12 pieces in total. Using the cup of your hand, form balls (the buns) with each dough piece and place spaced apart onto a buttered 9X13" baking pan. Repeat until all 12 buns are formed and on pan.
Cover pan with cling film and return to a warm, dry place for 1 - 2 1/2 hours, or until the buns have doubled and are touching.
Pre-heat oven to 375 degrees. While oven is heating, make the Cross Paste. In a small bowl add the flour, salt and 1 tablespoon of water. Whisk until no lumps remain. If paste is too think, gradually start adding more water in small increments, you do not want the paste runny. Pour finished paste into a zip top bag, seal, then snip one end off to form a piping tip.(or use a piping bag) Draw your desired symbols on top of the bun.
Place baking pan into the heated oven and bake for 18-20 minutes, or until buns are golden brown in colour. Turn pan half way through if browning is not even.
While buns are baking make the glaze. In a small bowl add honey and water. Heat in the microwave for 20 seconds and whisk to combine. Add a cinnamon stick into the honey syrup to infuse until buns are baked.
Once buns are finished baking, remove from oven and brush honey syrup glaze over top of buns.
Allow buns to cool for 5 minutes, then remove them from the pan and cool completely on a wire cooling rack.
Bet you can't eat just one!!
Recipe Notes:
*For the heart, cross and hugs symbols on top of the buns, I have included the recipe for a traditional British flour paste. If you prefer a sweeter style bun, you can make the top symbols with a semi-thick icing glaze instead.
*This recipe calls for Instant Yeast. Instant Yeast is fast activating yeast that cuts the rise time down of your dough. It is a dry yeast that can be added straight from the package (or jar) into the mixing bowl, without hydrating it first in warm liquid. I do not seem to have any luck when I use Instant Yeast this way. So, I take the extra step to hydrate the yeast first, to ensure that my dough will rise and that the yeast is active. It's up to you, if you're feeling lucky, then add the dry yeast to the dry recipe ingredients in the mixing bowl (do not have the dry yeast touch the sugar or the salt though) and then add the wet ingredients as listed - butter, warmed milk and whisked egg.
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