My first memory of hot cross buns is having them after the Easter Vigil service at the large Episcopal Church I grew up in. Episcopalians really know how to eat (and drink!), and the reception after Easter Vigil always had the best food: lots of Brie and other cheeses and crackers, etc. And, of course, hot cross buns.
I had a little bit of trouble with the recipe. The dough ended up really sticky, and I had to keep kneading flour into it, though I don't think I kneaded in enough. I also seem to have problems making food look pretty. My hot cross buns are terribly misshapen. Next time I make them, I will add vanilla extract or orange zest to the dough. The dough is sweet but not too sweet. In fact, it reminds me of things I've had from Asian bakeries with a very subtle hint of sweetness. I used raisins but you can use currants or candied fruit.
Hot Cross Buns
source: All Recipes
- 3/4 cup warm water
- 3 tbsp butter
- 1 tablespoon instant powdered milk
- 1/4 cup white sugar
- 3/8 teaspoon salt
- 1 egg
- 1 egg white
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 3/4 cup raisins
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 2 tablespoons water
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons milk
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.