A classic Easter recipe – Hot Cross Buns are topped with a cross which symbolises Christ’s crucifixion.
This spiced sweet bun is usually made with fruit and date back to the 12th century. These were traditionally eaten on Good Friday, but now popular all the year around, topped with fruit syrup. They are great buttered or toasted too.
Place 4 cups flour, 1 tbs (10 gms) instant yeast, 1/2 cup powdered white sugar, 2 tsp of spice powder (a mix of powdered all spice, cinnamon and nutmeg) and 1/2 tsp salt in a large bowl. Mix well.
Whisk 50 gms of melted butter, 1 and a half cups of warm milk and 2 small eggs. Add to the mix.
Add 1 cup raisins (for plump and moist raisins, soak them in hot water for 10 minutes) or 1 cup dried cranberries, 1 tsp candied orange or lemon peel (optional) and 1 tsp vanilla extract. Dust a work mat with flour and knead the dough by hand for a few minutes.
Cover the bowl with cling film and let the dough rise. It could take 30 mins – 2 hours, depending on how warm your place is.
Punch down the dough to release the air, then shape into 12 rolls. Place them on a baking tray. Leave space between, for the rolls to rise even further for an hour.
Make an egg wash (one beaten egg whisked with 1 tablespoon milk) and with a pastry brush, brush the tops and sides of the buns.
Make the flour crosses – make a paste of flour and water and form crosses on top of each bun.
Bake for 20-25 minutes until golden brown.
Glaze with melted apricot/orange jam, maple syrup, honey or any fruit syrup.
Tip: If you don’t fancy a chewy cross on top of the bun, you could make simple glaze crosses on the buns AFTER baking – when the buns have cooled a bit, stir together 1/2 cup powdered sugar and about 1 tbs milk. Place the glaze in a small piping bag fitted with a small plain tip and pipe a cross on the top of each bun.
By Christ & Co.