Hot Cross Buns
My family has this adorable (or if you ask my husband annoying) habit of singing all the time. On my birthday I receive no less than five phone calls where I am serenaded to the tune of not just Happy Birthday, but our own additional birthday song that apparently originated from an old 1970s television program, and I have never heard sung by anyone else. It was always entertaining when a new boyfriend entered my family’s house and a rowdy rendition of this extra Happy Birthday came bellowing out, accompanied by much clapping. It’s amazing that my sisters and I are all married.
We have the usual Christmas singalongs accompanied by the piano and guitar in proper “Von Trapp” fashion. Every child has their own unique bedtime song. We have Anniversary songs, a Halloween Song, a ‘night before you get married song’, and not surprisingly, two Easter songs. The usual ditty about Hot Cross Buns (One a penny, two a penny) and a peculiar song that talks about an Easter bonnet at an Easter parade. I was not aware that there were Easter parades. This may have been a relic from the 1920s when people wore bonnets.
Our Easter traditions also included Hot Cross Buns, usually purchased from the local grocery store which contained those mystery dried red and green fruit. I’m still not clear what was in them. These Hot Cross Buns are soft and pillowy, sweetened with an apricot jam glaze, and contain the dried fruit of your choice. I stuck with the classic raison. They are certainly more work than grabbing a bag at the grocery store, but in my opinion worth the effort.
Hot Cross Buns
From The Kitchn
Makes 24 small buns
For the buns:
1 1/4 cup milk
4 1/2 tsp active dry yeast (2 x 4-ounce packages)
3/4 cup plus 1 tsp granulated sugar, divided
3 cups bread flour
2 cups all-purpose flour, plus more for dusting
2 tsp finely grated fresh lemon zest (from 1 lemon)
2 tsp finely grated fresh orange zest (from 1 orange)
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1 1/2 ticks (6 ounces), butter, melted and cooled slightly
4 large eggs
2 large egg yolks
1 tsp vanilla extract
1 cup dried currants or raisins
For the crossing mixture:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 large egg, lightly beaten
5 tbsp milk
1/4 tsp vanilla extract
For the egg wash:
1 large egg
1 tsp water
For the glaze:
1/3 up apricot jelly
2 Tbsp water
Warm the milk in the microwave or stove top on low heat until warm to the touch but not hot (between 105-115F). Transfer the milk to the bowl of a stand mixer fitted with a paddle attachment. Dissolve the yeast and 1 tsp of sugar in the milk. Mix on low speed until just combined, about 20 seconds. Let stand in the bowl until the mixture is foamy, frothy and beige in colour, about 5 minutes.
Meanwhile, mix the bread flour, all-purpose flour, lemon and orange zest, cinnamon, salt, nutmeg, and remaining 3/4 cup sugar in a large bowl and whisk until combined.
Add half of the flour mixture to the yeast mixture and mix on low until just combined. Add the butter, whole eggs, egg yolks and vanilla, and mix on low speed to combine, about 1 minute. Add the remaining flour mixture and mix on low speed to combine, about 1 minute. Switch the paddle attachment to the dough hook and mix on medium speed until the dough comes together, is smooth and only a little sticky, about 5-6 minutes. Add the currents or raisons and mix on low speed until evenly distributed throughout the dough.
Transfer the dough to a large, clean bowl. Cover it with plastic wrap or a kitchen towel and let it rise until the dough has almost doubled in size. This should take 1-1 1/2 hours if your kitchen is warm. It can take much longer if the kitchen is cold or drafty so pay attention to the increase in size.
When your dough has risen, line a 13 x 18″ rimmed baking pan with parchment paper and set aside. Lightly flour a work surface and transfer the dough onto it. Divide the dough into 24 pieces (about 2 1/2 ounces or a heaping 1/4 cup each). Roll a piece of dough into a ball and place it on the prepared pan, about 3/4 inch from the edge. Repeat with the remaining dough, placing the balls 3/4 inch apart, making 4 rows across and 6 rows down. Flatten the balls with lightly floured fingers so that they are each about 2 inches in diameter.
Spray a large sheet of plastic wrap with cooking spray and cover the buns. Set aside in a warm place and let the buns rise until they are just barely touching, about 40 minutes to 1 hour.
Meanwhile, make the crossing mixture by placing flour, sugar, and salt in a medium bowl and whisk to combine. Add the egg and milk and stir into a smooth, thick paste. Transfer to a piping bag fitted with s plain small tip, or a plastic sandwich bag with a 1/4 inch opening cut on the end. Heat the oven to 350F.
When the buns have risen, run a sharp knife down the center and through the tops of a row of buns to make a 1/8 inch-deep slash. Repeat with the other rows, rotate the pain 90 degrees and repeat, making slashes to make lines that are perpendicular to the first rows. When finished, each bun should have a cross from end to end. Squeeze the crossing mixture into the slashes on each bun, following the grooves from bun to bun and edge to edge so that the top of each bun has a filled cross.
Whisk the egg and water together in a small bowl and gently brush the top of the buns with egg wash, trying to avoid brushing the filling as best you can.
Bake until the buns are deep golden-brown and an instant-read thermometer inserted into the center registers 195-200F, about 20 minutes.
Meanwhile, make the glaze. Microwave the jelly and water or heat them on the stove, stirring occasionally until the jelly is fully dissolved and the mixture is warm.
When you remove the buns from the oven, immediately coat the top of the buns with the glaze using a pastry brush. Place the buns on a wire rack to cool. Let cool at least 30 minutes before serving.
The buns can be stored, covered, at room temperature for up to 3 days.