Hot Cross Buns have been a staple treat during Easter for centuries, mainly in the U.K. and Commonwealth countries such as Canada and Australia.
It's not entirely known how the tradition began, but some theories suggest it's rooted in Christian symbolism (the cross), while others suggest they were baked to ward off evil spirits during Good Friday. Whatever the tale, these lightly spiced sweet buns are a delicious addition to any Easter table!
Ingredients:
Dough:
1 envelope Yeast (about 3/4 Tbsp) 3/4 cup white sugar + 1 tsp. sugar 3 1/2 cups Flour 3 oz Currants or 3 oz Raisins 3/4 cup Butter, softened
1/2 tsp. Cinnamon 1/8 tsp ground Nutmeg Pinch of Salt 1 cup Milk, warmed 1 Egg, beaten
Frosting:
1/2 cup powdered sugar
2 1/2 tsp milk
Method
Preheat oven to 375°
Combine the Yeast with a teaspoon of Sugar.
Mix the 3/4 cup of sugar with the flour and add the fruit, spices and salt.
When thoroughly mixed, add the yeast and warmed milk.
Mix well until you achieve a thin paste consistency. Sprinkle with dry flour and set the bowl in a warm place to rise.
When the dough had risen well (after about an hour), add the melted butter and mix in sufficient milk to form the mixture. Knead into a rather soft dough.
Let this rise for half an hour.
Lightly beat eggs to create a wash.
Once it has risen again, form into small buns and place into greased pan.
Mark each bun with a cross, by using edge of palm or fingers, and brush with egg wash.
Bake in heated oven for approx. 15 - 17 minutes until tops are golden brown
Meanwhile, mix powdered sugar and milk to create frosting. You may adjust amount of powdered sugar to thicken if needed.
Once buns are golden brown, remove from oven and let cool for a few minutes before piping the frosting in a cross formation.
**Option: Instead of frosting, you may opt to brush the tops of the warmed buns with syrup made with sugar and water (boiled to create a syrupy texture).
This quantity makes about 20 buns.
Recipe adapted from SpicesnSalt
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