Hot Cross Buns

Many descriptions of Hot Cross Buns state that they are traditionally served on Good Friday as a marking of the end of Lent by Catholics.  However as far back as I can remember in our family my father always brought Hot Cross Buns home from the bakery every Maundy Thursday. Perhaps this was customary in other households too but up to now I have always thought the tradition was Maundy Thursday.

Besides being a delicious sweet roll, the buns have a significance to Christian households.  Wikipedia tells us the cake marks the end of Lent and different parts of the hot cross bun have a certain meaning.  The cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial

Keeping with my family's Maundy Thursday traditions I started making these sweet buns at home  from a simple recipe I modified from Fleishmann's, the manufacturer of the yeast I use.

It is interesting to learn of some of the superstitions that are associated with Hot Cross Buns and Good Friday, which I have listed below.  This might be a good enough reason for the superstitious cooks to make these buns on Good Friday!!

• Hot cross buns, baked on Good Friday, cure diarrhea, dysentery, and other similar complaints.
• Hot cross buns, baked on Good Friday, never get moldy.
• Hot cross buns, baked on Good Friday, protect houses from fire.
• Hot cross buns, baked on Good Friday, protect sailors from shipwreck.
• Hot cross buns, baked on Good Friday, keeps rats, mice, and weevils away from corn.

Ingredients

3-1/4 to 3-3/4 cups all-purpose flour

3 tablespoons sugar

2 1/4 teaspoons rapid rise Yeast

1 teaspoon salt
1/2 teaspoon mixed spice 

1/4 teaspoon ground nutmeg

1/2 cup milk

1/4 cup water

1/4 cup butter OR margarine

2 eggs

1/2 cup dried currants, raisins or mixed peel. (I used 1/4 cup currants plus 1/4 cup mixed peel)

1 egg lightly beaten to glaze buns

Sugar Glaze

3/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

2 to 3 teaspoons milk

Method

Combine 1 cup flour, sugar, undissolved yeast, salt, and spices in a large mixer bowl.  Use a whisk to mix the ingredients

Heat milk, water and butter until it reaches a temperature of 120° to 130°F, or around 55 C; Do not overheat or the yeast will die.

Stir the liquids into the flour mixture. Mix.

Add the eggs, currants, and enough remaining flour to make soft dough.  Add the remaining flour 1/2 cup at a time.

Keep adding the flour until the dough comes together in the middle and is no longer sticky.

Knead the dough gently with your hands in the same bowl. Knead for a few minutes and form into a ball

Cover with a towel and keep aside for 10 minutes.

Line a large cookie sheet with parchment paper.  Lightly grease.  I used a kitchen spray.

Divide the dough into 12 equal pieces. Form each into a ball. Place 2 inches apart on the greased  baking sheet.

Cover with a damp towel and put in the oven for about 50 minutes until it has doubled in size.  If your oven has a bread proofing function you can use it (approx 100 degrees F

Remove the bread after 50 minutes and preheat the oven to 375 F.

With sharp knife, cut a shallow cross in top of each bun.

Beat the last egg gently and add a teaspoon of milk.  Mix well. Brush the buns with the egg mixture until they are all covered

 Bake at 375°F for 15 to 18 minutes or until cooked and nicely browned.

Remove and place on a wire rack to cool completely.

 Make your glaze by mixing the milk into the icing sugar.  Mix well till silky and smooth. Add the vanilla essence and mix well.  Set Aside.  When the buns are completely cool drizzle the icing into the cross.  Serve with butter and jam as desired.

Approximate nutritional value per bun, based on 12 buns ( without sugar glaze)

Calories 190.7/Total fat 5.1 g/ Total carbohydrates 31.5 g/ total protein 4.7 g