Hot cross buns

Remember the nursery rhyme

Hot cross buns; Hot cross buns

One a penny; Two a penny

Hot cross buns….

If you don’t have a daughter

Give them to your sons

Hot cross buns

I have been planning to make these since last two years. But somehow it never happened. So, finally managed to bake these beauties this year. Hot cross buns are nothing but sweet buns filled with lots of black currants or raisins and enhanced

with spices like cinnamon, nutmeg, cloves powder etc. These buns have a characteristic cross marked on its top mostly with a mixture of flour and water or icing sugar and water. These buns mark the end of Lent. The cross represents the crucifixion of Jesus and the spices used in the recipe signifies the spices used to embalm the body while burial. There are lot of other stories behind these and many superstitions linked to these too 🙂

The recipe is almost like any sweet bread dough. Traditionally eggs are also added to the dough. You can skip the eggs and use some fresh cream or milk powder to enrich the dough. You can use black currants or dark raisins or sultanas or cranberries to fill the buns. Use spices of your choice. You may reduce or increase the amount of spices used. I have used 240 ml cup as always. You can make these with full all purpose flour or a mixture of all purpose flour and whole wheat flour. Add liquid ingredients slowly according to the nature of your flour. Proofing time may vary according to the temperature and weather. Baking time may also differ a bit according to your oven. Remember each oven behaves differently and each flour absorbs water differently.

Ingredients:

For the dough:

• All purpose flour 125 gm
• Whole wheat flour 125 gm
• Milk powder 2 tbsp
• Salt to taste
• Sugar 2-3 tbdp
• Instant yeast 1/2-3/4 tsp
• Spice powder 1 tsp
• Milk 1/2 cup (120 ml)
• Lukewarm water as required
• Butter 2-3 tbsp
• Orange zest 1 tsp
• Lemon zest 1 tsp
• Black currants 1/4 cup

For the cross:

• All purpose flour 2 tbsp
• Water 2 tbsp

For the glaze:

• Sugar 2 tbsp
• Water 2 tbsp

Method:

To make the dough:

• Soak the black currants in orange juice or rum or warm water for few hours.

• Drain and keep aside.
• Mix the flours, salt, sugar, milk powder, spice powder, orange and lemon zest and instant yeast in a big bowl.

• Add the lukewarm milk and stir.
• Add lukewarm water slowly according to how much the flour absorbs and start kneading.
• Add the butter and knead for 9-10 minutes till the dough becomes soft, elastic and bouncy.
• Now spread the dough and add the drained black currants into it.

• Fold the currants into dough well.

• Transfer the dough into a well oiled bowl and cover the bowl with a moist towel.
• Allow the dough to double in size. This may take anywhere from half an hour to an hour or more depending on the temperature and weather conditions.
• Once the dough has doubled, punch out the gases and knead for a minute.
• Divide the dough into equal sized balls each weighing around 50-60 grams.

• Roll the dough into smooth and tight balls making sure that the currants are tucked inside the buns.

• Arrange the buns in a greased baking tray leaving some gap between two buns.

• Cover the tray with a towel and allow it to proof again.

To make the cross:

• Mix the flour with water and make a smooth paste.

• Adjust the consistency such that it should be easily pipeable.

• Transfer the batter into a piping bag and keep it ready.
• Once the shaped buns have been proofed for around 15-16 minutes, preheat the oven at around 180-200 degree Celsius for atleast 10 minutes.
• Now snip the end of the piping bag and pipe out cross on the buns.

To make the glaze:

• Boil the sugar and water till the sugar dissolves completely. Do not make the syrup too thick.

To bake the hot cross buns:

• Place the tray in the oven and bake for 20-22 minutes or till the top looks golden.
• Remove the tray from the oven and allow the buns to cool for 4-6 minutes.

• Transfer the buns onto a wire rack and brush the top of the buns with the prepared glaze.

• Serve these warm with a slather of butter or orange marmalade or simply devour it as it is 🙂 Happy Easter !