HOT CROSS BUNS
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HOT CROSS BUNS

By March 11, 2017

The name always reminds me of the ever famous nursery rhyme…..
“Hot Cross Buns!
Hot Cross Buns!
One a penny, two a penny
Hot Cross Buns!”
It’s actually a spiced but sweet bun with dry fruits and a cross on top, traditionally baked during the 40 days Lent before Easter.
And Hot Cross Buns has many stories to tell, like it brings you luck in baking, at your career ventures, friendship…..
It was even hung from kitchen sealing, to ward off evil spirits.
I absolutely love this spicy and yummy bake. The whole place gets filled with its wonderful aroma, declaring that Easter is around.
So sharing hot cross buns for all you foodies…. Hoping and praying that our friendship remains forever, and may this wonderful Easter be filled with love, joy and happiness.
Recipe adopted from King Arthur flour and modified.

Ingredients

Instructions

Soak the fruits and peels mix in apple juice or rum or Brandy, and leave covered overnight.
Heat milk till it is warm, remove from the heat and add the butter. Leave to cool until it reaches lukewarm.
Put the flour, salt, sugar and yeast into a bowl. Make a well in the center.
Pour in the warm milk and butter mixture, and then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Lightly grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 hour, or until doubled in size and a finger pressed into it leaves a dent.
With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, and spice powder. Knead into the dough, making sure everything is well distributed.
Preheat the oven at 180 C.
Divide the dough into 12 to 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more greased cling film, and a clean wet tea towel on top, then set aside to prove for 1 hr more or until doubled in size and a finger pressed into it leaves a dent. Brush with egg wash or milk.
Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, and transfer to a rack to cool.
Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.
Note that milk required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates. Reserve some milk mix and add if required or use little extra flour.

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