Traditional Hot Cross Buns Recipe / Easter Special Hot Cross Buns

"Hot cross buns! Hot cross buns!"

One a penny, two a penny,

Hot cross buns!

All of us grew up singing this song… But as we grew older we realized Hot cross were not just rhythms but has its significance during the Easter times too… Today is Easter...Nothing says Easter like traditional Hot Cross Buns! One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. Hot Cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries and early literature reveals that the hot cross bun was also known as the Good Friday bun.

There are many stories as to when the first Hot Cross Buns were made, and the story I like is related to the Anglo Saxons. It comes from Alan Davidson's "The Oxford Companion to Food". He tells us they were first made in honor of their goddess of spring, Eostre, from whom the name Easter is derived. Today they are traditionally served at Easter and there is a superstition that Hot Cross Buns baked on Good Friday never became moldy and it was good luck to save one bun until the next year's buns were made.

Another famous story says that the origins of the hot cross bun date to the 12th century when an English monk was said to have placed the sign of the cross on the buns to honor Good Friday. Throughout history the bun has received credit for special virtues, among them that of ensuring friendship between two people sharing a bun. An old rhyme states, "Half for you and half for me, between us two, good luck shall be." The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial

When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Nothing beats the scent of freshly baked buns wafting from the oven at Easter.... This is the first time I am making hot cross buns, and these turned out really well, great recipe! Give this recipe a go – I promise you'll never use the shop bought one. Happy Easter!!!

Ingredients:

1 cup (240 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 1/2 - 4 cups (455 - 520 grams) all-purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

5 tablespoons (70 grams) unsalted butter, melted

1 large egg, lightly beaten

1/3 cup (80 ml) candied fruit and peel mix

1/3 cup (80 ml)  raisins

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar

1 tablespoon milk or cream

Method:

Step 1: In a small saucepan, or in the microwave, heat the milk until lukewarm. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Step 2: Meanwhile in the bowl combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and mix with wooden ladle until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. Now gradually add the candied and dried fruit and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Step 3: Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

Step 4: When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a non-stick cooking spray, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Step 5: Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash, and with clean lightly greased kitchen knife, cut a 'cross' in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

Glaze: Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the top of each bun.

Recipe Source: Joy of Baking!!!