Hot Cross Buns

Hot Cross Buns are sweet, spiced pastries traditionally eaten during the Easter season, particularly on Good Friday. They are known for their distinctive cross on top, which symbolizes the crucifixion of Jesus. Hot Cross Buns are made with a rich dough that includes currants or raisins and flavored with spices like cinnamon and nutmeg.

The phrase “hot cross buns” is also famously associated with a traditional children’s rhyme, which often goes:

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny, two a penny,
Hot cross buns!

Tips for Making Hot Cross Buns

 Quality ingredients

• Flour: Use strong bread flour for the best texture. It has a higher protein content, which contributes to a good rise.
• Yeast: Ensure your yeast is fresh. If using active dry yeast, activate it in warm milk or water with a bit of sugar before mixing.
• Spices: Use fresh ground spices like cinnamon, nutmeg, and allspice for the best flavor.

Proper hydration

• Milk: Use warm milk (not hot) to activate the yeast and help the dough rise. If you’re using water, it should be around 110°F (43°C).
• Humidity: If your environment is dry, consider adding a little extra liquid or milk to ensure a soft dough.

Kneading and rising

• Kneading: Knead the dough until it’s smooth and elastic, which usually takes about 10 minutes. You can also use a stand mixer with a dough hook to save time.
• First Rise: Allow the dough to rise in a warm, draft-free area until it doubles in size. This process usually takes about 1 to 2 hours.
• Second Rise: After shaping the buns, allow them to rise a second time before baking.

Shaping

• When shaping the buns, try to make them uniform in size for even baking. A scale can help you weigh the pieces for consistency.

Glazing

• After baking, brush the buns with a warm glaze made from apricot preserves or a simple sugar syrup (sugar and water boiled together). This adds shine and sweetness.

Add-Ins

• Customize your buns with dried fruit like currants, raisins, or mixed peel. Consider soaking them in a little bit of warm water or liquor (like rum or orange juice) for added flavor.

Storage

• Hot cross buns are best enjoyed fresh but can be stored in an airtight container for a few days. For longer storage, consider freezing them and toasting them straight from the freezer.

Serve warm

• Serve the buns warm with butter, or consider toasting them lightly before serving.

Experiment

• Don’t be afraid to experiment with flavors! Try herbs, citrus zest, or different types of dried fruits to create your unique twist on the traditional recipe.

History and Significance

Hot cross buns date back to the 12th century in England and are linked to the Christian tradition of Lent. The cross signifies the crucifixion of Jesus, and the spices are thought to represent the spices used in his embalming. Traditionally, they were eaten on Good Friday, and it was believed that they had various health benefits, including curing hangovers and preventing household fires.

Don’t put this recipe away when the Easter season is over. Without the currants, this slightly sweet yeast dough can make a variety of rolls that are good for the rest of the year.

Variations

Sandwich Rolls: Divide dough into 12 pieces. Roll each into a ball and flatten on a greased cookie sheet. Raise and bake as above.

Parker House Rolls: Prepare as for Sandwich Rolls, then fold 1/3 of the round over the bottom 2/3. Raise and bake as above.

Cloverleaf Rolls: Divide the dough into 12 pieces. Divide each piece into 3 pieces; roll each into a ball and fit the 3 balls into a greased muffin pan cup. Raise and bake as above.

 

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