Countless stories surround the origin and the history of hot cross buns. Suffice it to say they are eaten as a simple little sweet during Lent after weeks of abstinence and looking towards the crucifixion. It is our tradition to serve them here at the Community of Jesus every Good Friday.
There is one little saying about them that I particularly like. It is said that a bun baked on Good Friday and hung in one’s kitchen will guarantee the success of all baked goods prepared in that kitchen. Worth a try?
HOT CROSS BUNS
CHANGE SERVING SIZE
- 3/4 cup water warm (110 degrees Fahrenheit)
- 1 tbsp yeast active, dry
- 1/4 cup sugar white
- 3 tbsp butter softened
- 1 tbsp milk instant powdered
- 1 egg(s)
- 1 egg whites
- 3/4 tsp salt
- 3 cups flour all purpose
- 3/4 cup currants dried
- 3/4 cup citron
- 1 tsp cinnamon ground
- 1 egg yolk
- 2 tbsp water
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 tsp milk
- Dissolve yeast and sugar in warm water and let stand 10 minutes in mixer until foamy.
- Add softened butter, instant powdered milk, egg, egg white. Mix well with dough hook.
- Add salt and flour only adding enough flour until dough is slightly sticky.
- Add citron and currants and cinnamon
- Continue to add rest of flour until the dough is soft and smooth and not too sticky to handle. You may not need all of your flour.
- Mix on slow for another 5 minutes – this will knead the dough.
- Let rise in mixer bowl until double in size.
- 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.