Easter is almost here and that means it's time to bake Hot Cross Buns! These are small, sweet and spiced yeasted buns traditionally served on Good Friday, but are nowadays seen as early as Valentine's Day.
If the picture above looks nothing like the buns you see in the supermarkets, that's because the English version I grew up, with have the flour paste cross and NOT sweet icing. These buns can be cut in half, toasted and liberally spread with butter. We also like to add a slice of English (or Vermont) Cheddar and this is impossible to do with icing all over the top! I do, however, give in and brush them with a sticky glaze, this makes them look unbelievably shiny and delicious.
I'm afraid that the standard of store bought buns have fallen dreadfully over the past few years. Usually made with white flour, they inevitable stick to the roof of your mouth and have the minimum of spices and raisins or currants. If you're lucky you might find a piece of candied peel, but I doubt it....
So here is my recipe. The mixture is basically a sweet bread with additions of wholewheat flour, lots of cinnamon, clove and nutmeg. I've added raisins and golden raisins, but currants are also good. If you can find or like candied peel, then throw in a few spoonfuls (cranberries and walnuts would be nice but then that would not be sticking to the traditional recipe). You will get 24 medium sized buns out of this recipe, so go ahead and freeze them or better yet, share them with your family, friends and neighbors. They will love you for life!
Hot Cross Buns (Makes 24)
Ingredients:
Starter:
1 1/2 cups milk (warmed to as hot as your finger can stand)
1 tablespoon dried yeast
1 tablespoon sugar
Dough:
4 ounces (1/2 stick) unsalted butter, melted
2 large eggs, beaten
1/2 cup sugar
2 teaspoons salt
2 - 3 teaspoons mixed spices (cinnamon, cloves, nutmeg)
4 cups unbleached all-purpose flour
2 cups wholewheat flour
1 cup dried raisins (or currants)
1/3 cup candied peel (optional)
Flour Paste: 5 tablespoons flour, 4 tablespoons water, 1 teaspoon vegetable oil
Sticky Glaze: 1/4 cup milk, 2 tablespoons sugar
Directions:
- Prepare the starter: Mix the warm milk, yeast and sugar in a large mixing bowl until the yeast dissolves. Cover with plastic wrap and set aside until bubbles appear on the surface.
- Prepare the dough: Add the melted butter, eggs, salt, spices and sugar to the mixture. Stir well. (A Kitchen Aid mixer with a dough hook may be used at this stage).
- Add the flour one cup at a time until the dough becomes a soft ball. Leave the dough to rest for 15 minutes, this allows the flour to absorb the liquid.
- Finally add the raisins or currants.
- Turn the dough out onto a floured surface and knead for five minutes. You may need to add extra flour if the dough is very sticky.
- Place the dough in a large, lightly greased bowl. Cover with plastic wrap or a damp cloth, and set in a warm spot, free from drafts.
- The dough will double in size, usually in about 1 1/2 hours.
- Turn the dough out onto a lightly floured counter and press out the air gently by folding it over.
- Gently roll the dough out into a log shape about 3 1/2 inches wide and cut into 24 pieces.
- Roll each piece into a ball and place onto a greased baking sheet 1 to 2 inches apart. Cover and leave to rise until doubled in size (approx. 30 minutes).
- Preheat oven to 375 degrees Fahrenheit.
- Prepare paste for cross: Whisk all the ingredients until smooth, pour into small ziplock bag. Cut a small corner off with scissors.
- Pipe a cross on each bun.
- Bake for 12 to 15 minutes until golden brown.
- Prepare glaze: Heat the sugar and water in a small pan over medium heat until the mixture becomes syrupy (2 minutes). Brush the buns while still warm. Cool on wire rack.
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