Hot Cross Buns
A hot cross bun is a type of sweet spiced bun made with currants and
leavened with yeast. It has a cross on the top which might be made in a
variety of ways: it could be pastry, made from a simple flour and water
mixture, cut from rice paper and glazed onto the bun, or simply cut into the
bun itself.
In many historically Christian countries, the buns are traditionally eaten
on Good Friday, with the cross standing as a symbol of Christ. They are
believed by some to pre-date Christianity, however, being used in rituals in
paganism, though there is no original source and the first recorded use of
the phrase is not until 1733. Another urban myth is that the Christian
church in England attempted to ban them, but they were too popular, and
instead Elizabeth I passed a law permitting their consumption, but only on
particular religious occasions such as Easter and Christmas.
Ingredients:
1 cup milk
2 Tbsp yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white
Glaze (you can use this one or your favorite)
1 1/3 cup confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1-2 Tbsp milk
In a small saucepan, heat milk to very warm, but not hot (110°F if using
a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix
to dissolve and let sit for 5 minutes.
Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs.
Gradually mix in flour, dough will be wet and sticky. Continue kneading
until smooth, about 5 minutes. Cover bowl with plastic wrap and let the
dough "rest" for 30-45 minutes.
Knead again until smooth and elastic, for about 3 more minutes. Add currants
or raisins and knead until well mixed. At this point, dough will still be
fairly wet and sticky. Shape dough in a ball, place in a buttered dish,
cover with plastic wrap and let rise overnight in the refrigerator. Excess
moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking
pan (or pans) with parchment paper (you could also lightly grease a baking
pan, but parchment works better). Divide dough into 24 equal pieces (in
half, half again, etc., etc.). Shape each portion into a ball and place on
baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let
rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F.
When buns have risen, take a sharp or serrated knife and carefully slash
buns with a cross. Brush them with egg white and place in oven. Bake for 10
minutes, then reduce heat to 350° F, then bake until golden brown, about 15
minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and
spoon over buns in a cross pattern. Serve warm, if possible.
Yield: Makes 24
Sources: Wikipedia,
DLtk-kids.com
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