A Delicious Easter Tradition for Many
Half for you and half for me, between us two shall goodwill be.
Such a sweet blessing that is said when sharing a hot cross bun, so that your friendship will continue for the next year. Tradition says that these buns are to be baked individually. Do not worry, this recipe is easier than that.
Bakeware & Tools
9 x 13″ baking pan (Fat Daddio’s POB-9132)
Mixing bowls
Measuring cups/spoons
Plastic wrap
Mixer
Scoop (Fat Daddio’s SCOOP-16)
Whisk
Pastry brush
Hot Cross Ingredients
1/4 cup apple juice or rum
1/2 cup mixed dried fruit
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 tablespoons butter, room temperature
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2 cups All-Purpose Flour
1 egg white, reserved from above
1 tablespoon milk
Icing
1 cup + 2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
pinch of salt
4 teaspoons milk, or enough to make a thick, pipeable icing
Let’s Bake Some Hot Cross Buns
Lightly grease 9″ x 13″ baking pan. In a bowl, mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.
When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead using an electric mixer till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.
Let the dough rise for 1 hour covered. It should become puffy though may not double in bulk.
Divide the dough into billiard ball-sized pieces about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You willl make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.
Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375° F (190° C.
Whisk together the reserved egg white and milk and brush it over the buns.
Bake the buns for 20 minutes until they are golden brown. Remove from the oven and transfer to a rack to cool.
Mix together the icing ingredients and when the buns are completely cool, pipe it in a cross shape atop each bun.
Recipe adapted from King Arthur’s Flour.
