Hot cross buns stand out from other Easter delicacies, for their typical flavor. A prominent Easter icon, hot cross bun is called so, because of the icing cross on the top of the bun, which reminds people of the Crucifixion of Jesus. Hot cross buns were first baked in England, to be served as the traditional Good Friday breakfast. Nowadays, they are served throughout the Easter season. Like so many other Easter symbols, hot cross buns also owe their origin to ancient pagan traditions. They are not a truly Christian tradition, even though there is a Cross on the bun.
Hot cross buns are regarded by many as the outgrowth of the ancient Pagan sacramental cakes, eaten by Anglo-Saxons in honor of their goddess "Eastore". Besides being culinary delights, hot cross buns are believed to be protecting people from evil spirits and having a magical power of curing. Which is why, in ancient times, people used to hang the buns on the kitchen ceilings. The popularity of hot cross buns has given birth to a popular song of the same name. Street vendors used to sing a song when they went around selling their hot cross buns. This song, "Hot Cross Buns", is now a favorite nursery rhyme for children. Check out the easy recipe of hot cross bun, in the article.
Hot Cross Buns Recipe
Ingredients
Read about Easter hot cross buns recipe.
Easter Hot Cross Buns
- 1/2 cup Confectioners' Sugar
- 1/4 cup White Sugar
- 3/4 cup Warm Water (110 degrees F/45 degrees C)
- 3 tbsp Butter
- 3/8 tsp Salt
- 1 Egg
- 1 Egg White
- 1 tbsp Powdered Milk
- 2 tsp Milk
- 3 cups All-Purpose Flour
- 3/4 cup Dried Currants
- 1 tbsp Active Dry Yeast
- 1/4 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 Egg Yolk
- 2 tbsp Water
Method
- In a mixing bowl, combine warm water, butter, milk powder, ¼ cup of sugar, salt, egg, egg white, all-purpose flour and yeast. Blend well.
- When the mixture is blended well, transfer it into a bread maker and set it on the dough program, to make a soft dough.
- Add currants and cinnamons, when 5 minutes of kneading are still left. Allow the machine to knead the dough well until the mixture looks double its original amount.
- After the dough is kneaded well, transfer it onto a working surface, say, your clean kitchen countertop.
- Dust the surface with all-purpose flour, just to make it smooth. Punch down the kneaded dough on the floured surface and leave it to set, for about ten minutes.
- Take 12 equal parts from the dough and make them into small sized balls.
- Grease a 9x12 inch baking pan with butter. Put the balls into the pan and cover them. Let the dough rise in a warm place. Therefore, leave it as such, for about 40 minutes.
- In a small bowl, combine egg yolk and two tablespoons of water. Brush the egg yolk-water mixture on the balls, which are now ready to be baked.
- Preheat oven to 375 degrees F.
- Bake the dough balls in the preheated oven for about 20 minutes.
- When the buns are baked fully, remove them from the pan and transfer them to a wire rack immediately, to cool.
- To make the icing - crosses - combine confectioners' sugar, milk and vanilla well. Brush the topping on each cooled bun and serve.