Monday, April 25, 2011

Hot Cross Buns

In many historically Christian countries, Hot Cross buns are traditionally eaten hot or toasted on Good Friday, with the cross standing as a symbol of The Crucifixion of Christ.
They are a delicious sweet bread with candied fruit and raisins, best served the day they are made.

I went all out this easter and made all the traditional foods, not what we would eat in  Portugal since we have Folares de Pasqua, but this British tradition is pretty tasty too!

I adapted my recipe from King Arthur Flour's Easy Hot Cross Buns Recipe


  • 2 ounces rum
  • 2 3/4 ounces mixed dried fruit
  • 2 3/4 ounces raisins or dried currants
  • 10 ounces milk, room temperature
  • 3 large eggs, 1 separated
  • 3 ounces butter, room temperature
  • 2 teaspoons instant yeast
  • 1 7/8 ounces 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
  • 21 ounces flour (plus more as needed)

1 egg white (Saved from above)
1/2 ounce milk


      • 4 1/2 ounces confectioners' sugar
      • 1/2 teaspoon vanilla extract
      • pinch of salt
      • 4 teaspoons milk, or enough to make a thick, pipeable icing
      1)      Lightly grease a 10" square pan or 9" x 13" pan.
      2) 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. 3) When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed. 4) Let the dough rise for 1-2 hours, covered. It should become puffy, though may not double in bulk.
      5) 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'll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.  6) 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. 7) Whisk together the reserved egg white and milk, and brush it over the buns. 8) Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, and transfer to a rack to cool. 9) Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun. OR you can just do what I did and drizzle the delicious topping all over! Yum!

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