Hot Cross Buns

I’ve mentioned before that I love researching the origins of different dishes and meals from around the world. I find it fascinating how not only the dishes themselves evolve, but how the preparation and presentation do as well.

In honor of Hot Cross Bun Day today (I’m not sure why it’s in September and not sometime in the spring!), I did a little digging around. I’ve always associated hot cross buns with Easter after reading several years ago that it’s supposed to signify the cross and crucifixion.

However, it’s been suggested that they pre-date Christianity and may have actually started with the pagans who made the little buns to represent the sun wheel and honor the goddess Eostre. It was adopted by Christian religions before the protestant Queen Elizabeth I in the 16th century saw the buns as a dangerous holdover from the country’s Catholic beliefs, and proclaimed that from then on they were only to be made for funerals and at Easter and Christmas.

The sweet buns are traditionally made with currants or raisins, and the cross on top can be created with pastry, icing, or intersecting cuts made in the dough.

Hot Cross Buns
from AllRecipes

2 teaspoons active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water

Icing:
1/4 cup confectioners’ sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk

~ In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

~ Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

~ Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.

~ Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.

[image: flickr]