Cooking for Holy Week: Hot Cross Buns
A traditional hot cross bun is a yeasted sweet roll that’s lightly spiced, usually made with fruit, and marked with a cross on the top. It is traditionally eaten on Good Friday to mark the end of Lent. The bun is filled with symbolism: The cross on the top represents Jesus’ crucifixion; and the spices signify those used to embalm him at his burial.
The origins of the hot cross buns are not certain. One story goes that in 1361, Br Thomas Rodcliffe of St Alban’s Abbey in England baked the buns, decorated with the cross, and distributed them to the poor on Good Friday. These days, the buns are sold all year round and include non-traditional types containing chocolate or cranberries.
The buns do take a bit of time to make, but the recipe is really easy to follow and you might even have all the ingredients readily available. They can be served toasted or plain with butter.
Preparation: 2 hours 10 min. • Baking: 20-25 min • Servings: 24
Ingredients
• ½ cup of sugar • 1 cup of warm milk
• 1 packet of instant yeast • 1 ½ tsp salt
• ½ tsp ground nutmeg • ½ tsp cinnamon
• ½ tsp allspice • 4 tbsp butter softened
• 6 cups cake flour • 3 large eggs
• 1 tsp vanilla essence • ½ cup raisins
For the egg wash:
1 large egg white • 1 tsp water
For the crosses:
75g flour • 100ml water
Preparation:
1. Add the flour, yeast, warm milk, sugar, spices, salt and butter in a large mixing bowl. Using a mixer or wooden spoon, beat until smooth and elastic, for about five minutes.
2. Beat in the eggs, one at a time, until smooth after each addition.
3. Beat in the vanilla and the raisins, forming a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap.
4. Let rise in a warm place until doubled in volume, about 1 to 1½ hours.
5. Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
6. Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 4cm apart on a greased baking sheet or pan.
7. Let the rolls rise until doubled in volume, about 25-30 minutes. Meanwhile, preheat the oven to 180°C.
8. Make the egg wash by mixing 1 egg white with a teaspoon of water. Brush the rolls lightly with the egg wash.
9. For the crosses, add the 75g flour to a bowl with 100 ml water. Mix together to make a paste and spoon into an icing bag. Pipe a cross over each bun.
10. Place the buns into the oven and bake for about 20-25 minutes until golden brown.
Transfer them to a wire rack and let cool.
11. Enjoy with a prayer to Our Lord in thanksgiving for his sacrifice!
Grazia Barletta is an author, book designer, and food photographer & stylist. She can be contacted at . Follow her blog at www.momentswithgrazia.com and connect with Grazia on Facebook/Instagram: momentswithgrazia
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