(This is a post that first appeared in 2009 – we hope it is fresh for some and a welcome memory for others!)
“Hot cross buns, hot cross buns, everybody loves hot cross buns!” are the words to the children’s song and it is so true. I made these buns at the request of many of you and my kids devoured them within minutes. They are the buns traditionally served at Easter time. A sweet dough, spiced, studded with dried (sometimes candied) fruit and decorated with a cross made of icing.
As I researched these delicious buns I realized that there are as many ways to make them as there are families who bake them. Some people slash the dough to make the cross, others use a flour and water paste to create the symbol and others use the sweet icing. Tell me how you make your buns, and if you don’t have a family tradition yet, you can start with these!
Hot Cross Buns:
I made the buns using the brioche dough on page 189. I added the following to the bucket and mixed as usual:
2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon all-spice
1 cup currants
2 teaspoons orange zest.
(You could also use the Panettone recipe on page 201, adding the above spices.)
Flour paste for making the cross:
3 tablespoons all-purpose flour
1 teaspoon sugar
2 tablespoons water
mix together until smooth
Lyle’s Golden Syrup – for brushing over the baked buns
Icing for the top of baked buns:
1/2 cup confectioners sugar
1 tablespoon cream cheese, room temperature
1/2 teaspoon vanilla
2-3 tablespoons milk or water
mix together until smooth
To make the buns:
I took a 1 pound piece of dough (about a grapefruit size) from the bucket.
Formed it into a loose ball and cut that in half.
I continued to cut the pieces in half until I had 8 2-ounce portions.
then you will form each one into a smooth ball.
Let them rest for 1 hour on a cookie sheet lined with a Silpat, Silicone Baking Mat or Parchment Paper Sheets. Preheat the oven to 350 degrees. Once they have rested you will lightly brush them with egg wash and then pipe the flour paste over the top in a cross using a pastry bag and round tip. You can eliminate the paste and slash the dough in a cross pattern instead. I just wanted to try this traditional method, but it does require an extra step.
Bake them for about 20 minutes, or until golden brown. While they are still warm I brushed them with Lyle’s golden syrup (or honey) with a Pastry Brush (it may be easier to brush on if you warm up the syrup just a little),
and pipe the icing over the cross.
Just like the song says, you want to eat these hot! Enjoy!
Happy Passover and a Happy Easter to those of you who celebrate these holidays!