Hot Cross Buns

 

Remember the old nursery rhyme: "Hot cross buns! Hot cross buns! One-A-Penny, Two-A-Penny, Hot cross buns!" from your childhood? An even older depiction of the rhyme is: "Good Friday comes this month, the old woman runs, with one or two-a-penny, hot cross buns."

In the culinary world, marking crosses on baked goods dates back to Pre-Midieval Times and was a sign that the bread was "blessed." It was also said that crosses on baked bread helped the bread rise. Still to this day, Hot Cross Buns, or "Good Friday Buns," are to be marked with a cross and eaten for breakfast on Good Friday.

 
 
Buns
 
 

Bun Elements

2 C Whole Milk

1/2 C Canola Oil

1/2 C Organic Cane Sugar

2-1/4 Tsp Dry Yeast, one packet

4 C All-Purpose Flour + 1/2 C All-Purpose Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Tsp Sea Salt

1/2 C Organic Cane Sugar

2 Tsp Ground Cinnamon

2 Tsp Nutmeg

1 Tsp Ginger

1/2 C Regular or Golden Raisins


Dough Glaze Elements

1 Egg White

1 T Milk


Icing Elements

2 Egg Whites

6 - 8 T Powdered Sugar

1 tsp Milk


Directions

  1. In a small saucepan over medium heat, combine milk, canola oil and sugar; stir until mixture is almost boiling but not quite.

  2. Turn off heat and allow to cool for 30 minutes.

  3. Sprinkle yeast over mixture and add flour; stir well. Mixture will be very sticky.

  4. Cover mixture with a towel and set aside for one hour.

  5. Place a sifter into a small mixing bowl and add 1/2 cup of flour, baking powder, baking soda and salt; sift dry ingredients into bowl and add to sticky dough.

  6. knead flour mixture into sticky dough until large ball of dough forms.

  7. In a separate small dish, combine 1/4 cup sugar, cinnamon, nutmeg and ginger; stir with a fork until well combined.

  8. Lightly flour your countertop or cutting board and place dough onto surface; press dough to slightly flatten.

  9. Sprinkle a couple of tablespoons of cinnamon sugar onto the dough with about 1/3 of the raisins.

  10. Fold the dough over and onto itself and flatten again to reveal the plain dough underneath; repeat Step 8 and fold over again; repeat a third time.

  11. Pinch off a golf ball-sized amount of dough and form into a ball with floured hands.

  12. Place balls onto a lightly greased or silpat-lined baking sheet, cover and let rise for at least 30 minutes; an hour is better. Play fetch with the dog. Whiten your teeth and watch Friends.

  13. Preheat oven to 400° Fahrenheit.

  14. In a small mixing bowl, add egg white and milk; combine with a fork and brush onto the tops of each roll.

  15. Bake for 15 - 20 minutes or until golden brown; cool on a cooling rack.

  16. In another small mixing bowl, add egg white and confectioners sugar; add milk until you reach desired consistency, being mindful that it needs to remain thick.

  17. Spoon icing into a piping bag fit with a pointed tip.

  18. Apply crosses to each roll, allow icing to harden completely and serve.

 
 

xo, Melissa

 
HolidayMelissa ChildressEaster, Religious, Rolls