Hot Crossed Buns, A Good Friday Tradition.

Hot Crossed Buns, Hot Crossed Buns, one a penny, two a penny, Hot Crossed Buns

Above are the widely known innocent lyrics to a children’s verse about a simple baked good right? Not when you look into the history of the bun for the proof (I could not resist that one!)

What we see as a Good Friday tradition in the Christian part of the world has a stormy past, once baked by the Saxons for their Goddess Eostre the cross represented the four quarters of the moon. They were then absorbed into Roman Catholic tradition, Easter with the cross representing the crucifix. This was common practice of conquering religions to transition to the new belief system, I won’t get all Da Vinci Code on you. The story does not end there.

Later in Protestant England they were banned because they were baked with the same dough as Communion Wafers. Due to their popularity Elizabeth I was forced too pass laws allowing their sale during Easter, Christmas and funerals.

Hot Cross Buns
Makes 12 Buns
Prep time: 10 minutes
Total time: 1 hour and 40 minutes (including rising and baking time)

3/4 cup (175 mL) milk
1 envelope active dry yeast
1/2 tsp (2 mL) sugar
3 3/4 cups (925 mL) all purpose flour
1/4 cup (60 mL) brown sugar
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each ground cloves, allspice and nutmeg
1/2 tsp (2 mL) salt
1/4 cup (60 mL) unsalted butter, at room temperature
2 eggs, large
1/2 cup (125 mL) Compliments Five Fruit Medley [1]

Egg wash:
1 egg
1 tbsp (15 mL) milk

Glaze
1/2 cup (125 mL) icing sugar
1 tbsp (15 mL) milk

1. In a small bowl combine warm milk with yeast and granulated sugar, let rest for about 10 minutes until yeast is activated and is foamy.
2. In a bowl combine flour, brown sugar, spices and salt. Add foamy yeast mixture and beat to combine. Add 1 egg at a time, mixing after each addition. Add butter and mix until the dough comes together. Knead with a hook attachment for about 5 minutes. Add the fruit medley and knead by hand until just combined.
3. Place the dough into a lightly greased large bowl, cover with plastic and place into warm spot for dough to rise for about 1 hour or until it has doubled in size.
4. After the dough has doubled in size, punch down and divide into 12 equal pieces. Shape into round buns and place on a parchment lined baking sheet. With a sharp knife carefully make a cross on top of each bun. Let rest for about 15 minutes.
5. To prepare the egg wash, simply beat the egg with 1 tbsp of milk.
6. Preheat oven to 400°F/200°C. Brush the buns again with egg wash and place into preheated oven for about 15 minutes until golden brown or when a toothpick inserted comes out clean. Let buns rest on a wire rack until slightly cooled.
7. Meanwhile prepare the glaze, by mixing icing sugar with 1 tsp of milk.
8. When the buns have slightly cooled, drizzle the glaze in the cut marks of each bun.

We will be seeing them soon popping up in Bakeries and Grocery Stores but give this recipe a try, it is great rustic version of an old classic!
I hope that you enjoy it!

Regards,
Chef Ian