Hot cross buns are traditionally baked and served on Good Friday, with the cross on the bun symbolizing Christ’s crucifixion. Evidence suggests, however, that these spiced rolls far predate Christianity.
In his fascinating An A-Z of Food & Drink (Oxford University Press, 2002) John Ayto says that the practice of eating special cakes to celebrate the Spring festival appears to go back to the ancient Greeks.
Whatever their origin, hot cross buns make a delicious addition to the breakfast table on Easter morning. They also keep well, and so can be reheated and enjoyed for several days thereafter.
Hot Cross Buns Recipe
Tip: Instead of using a piping bag to make the crosses on top of the buns, pour the paste into a plastic sandwich bag, cut a very small hole in one of the corners with scissors and squeeze the paste through this hole.
Makes 12 rolls.
Preparation time: 3 hours, including rising time.
Cooking time: 20 minutes.
Ingredients:
- 1 lb / 500 g plain white flour
- Large pinch salt
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 oz / 50 g brown sugar
- 2 oz / 50 g butter, softened, or margarine
- 1 oz / 25 g dried instant yeast
- 6 fl oz / 175 ml warm milk
- 1 large egg
- 3 oz / 75 g currants
- 1 oz / 25 g chopped mixed peel
Paste for the crosses:
- 3 tablespoons plain white flour
- 2 tablespoons milk
- 1 teaspoon oil
Glaze:
- 3 tablespoons milk
- 3 tablespoons caster sugar
Preparation:
- Warm a little of the milk to about blood temperature, stir in the yeast and set to one side to become frothy.
- In a large bowl, mix together the flour, salt, spices and sugar. Rub in the butter or margarine.
- Make a well in the middle of the flour and pour in the yeast, egg, dried fruit and the rest of the milk. Mix thoroughly into a dough. This is easiest done first with a wooden spoon, then with the hands.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a few more drops of milk at this stage if the dough seems too dense.
- Wipe out the mixing bowl, put the dough back into it, cover with a damp cloth and leave to rise in a warm spot for about two hours, or until doubled in size.
- Turn onto a floured surface once again and knead for a further couple of minutes. Divide into 12 evenly sized pieces, roll into round buns and put on an oiled baking sheet.
- Cover with the damp cloth and leave to rise in a warm spot for 20 minutes, or until doubled in size.
- While the buns are rising, preheat the oven to 400 degrees F / 200 degrees C and make the paste for the crosses.
- Place the flour in a small bowl and gradually pour in the milk and oil and mix until smooth. Pour the paste into a piping bag with a plain ¼ inch / 5 mm nozzle and squeeze a cross onto the top of each bun.
- Bake the buns in the middle of the oven for 20-25 minutes or until golden. During the last five minutes of baking time prepare the glaze. Put the milk and sugar in a small saucepan and slowly bring to the bowl. Turn down the heat and simmer for until slightly thickened, about two minutes. Brush the glaze over the buns as soon as they come out of the oven.
- Leave the buns to cool slightly on a cooling rack before enjoying warm with butter.
 |
