Hot Cross Buns
Hot cross buns are a type of sweet, spiced bun typically made with currants or raisins and marked with a cross on the top. They are often associated with Good Friday, a Christian religious observance, and the cross on the bun is said to symbolize the crucifixion of Jesus. However, they are enjoyed by people of various cultural backgrounds.
The traditional ingredients for these buns include flour, sugar, butter, milk, eggs, currants or raisins, and spices such as cinnamon and nutmeg. The cross on the top is typically made with a simple mixture of flour and water.
The buns are usually baked until golden brown and are often served toasted with butter. They are a popular treat during the Easter season, but many bakeries and shops offer them year-round.
The traditional nursery rhyme and is often associated with street vendors selling these buns.
“Hot cross buns! – 2
One a penny, two a penny,
Hot cross buns!”
The song reflects the historical practice of selling these buns in the streets. Nowadays, they are readily available in bakeries and supermarkets.
Windowpane test
The window pane test is a method used in bread making to determine if the dough has been kneaded sufficiently. After kneading the dough for hot cross buns according to the recipe, take a small piece of dough (about the size of a golf ball) and gently stretch it between your fingers. Gradually stretch the dough until it forms a thin, translucent membrane without tearing. If the dough tears before reaching this stage, it likely needs more kneading. If the dough forms a thin membrane without tearing, it has passed the window pane test and is ready for further proofing.
Hot Cross Buns
Ingredients
1 cup = 250ml
- 3 cups or 350 grams of all-purpose flour
- ⅓ cup or 50 grams of sugar
- 2 tsp yeast
- ½ tsp all spice powder
- ½ tsp cinnamon powder
- ⅛ tsp nutmeg powder
- 1 room-temperature egg
- ½ cup raisins
- ¾ cup or 185 ml of milk
- ¼ cup or 50 grams of room-temperature softened butter
- 2 tbsp milk for brushing
For the cross
- ¼ cup all-purpose flour
- 2 tsp sugar
- Water as needed
For the glaze
- 1 tbsp melted butter
- ¼ cup of Apricot jam or marmalade or melted butter
Instructions
- In a stand mixer bowl or a mixing bowl, combine the flour, sugar, cinnamon, allspice and nutmeg.
- Add ½ tsp of salt if you are using unsalted butter.
- Add a room-temperature egg and knead the dough in a stand mixer with a dough hook attachment for about 10 minutes.
- After it passed the windowpane test (see notes) add the room-temperature softened butter in 3 additions, 1 tablespoon at each addition. Add the raisins and let the dough combine well.
- Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Punch down the risen dough divide it into equal portions and shape each into a bun. Each portion weighs approximately around 80-85 grams.
- Once it is shaped, cover it again with a kitchen towel and keep it in a warm place for the second proofing. After 1 to 2 hours, the bun rises.
- For the cross mixture, mix the flour and water to form a thick paste. Transfer the paste to a piping bag or a plastic sandwich bag with a corner snipped off. Pipe a cross onto the top of each bun.
- Preheat your oven to 180°C.
- Bake the buns in the preheated oven for 15-20 minutes or until golden brown.
- While the buns are baking, heat the apricot jam or marmalade in a small saucepan.
- Once the buns are out of the oven, brush them with warm jam, marmalade or melted butter to create a shiny glaze.
- Allow the buns to cool on a wire rack before serving.
Notes
