(Mum just finishing them off with their glaze)
What is a hot cross bun? (from Wikipedia)
A hot cross bun, or cross-bun, is a sweet, yeast-leavened, spiced bun made with currants or raisins, often with candied citrus fruits, marked with a cross on the top. The cross can be made in a variety of ways including: of pastry; flour and water mixture; rice paper; icing; two intersecting cuts. They are traditionally eaten on Good Friday but in the UK they are now sold all year round.
According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas.
English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or become mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.
Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year
Recipe (from taste.com.au)
- 4 cups plain flour
- 2 x 7g sachets dried yeast
- 1/4 cup caster sugar
- 1 1/2 teaspoons mixed spice
- pinch of salt
- 1 1/2 cups currants
- 40g butter
- 300ml milk
- 2 eggs, lightly beaten
- 1/2 cup plain flour
- 4 to 5 tablespoons water
- 1/3 cup water
- 2 tablespoons caster sugar
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl.
Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute,
or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a
flat-bladed knife to mix until dough almost comes together. Use clean hands to
finish mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough
is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside
in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in
Line a large baking tray with non-stick baking paper. Punch dough down to its
original size. Knead on a lightly floured surface until smooth. Divide into 12
even portions. Shape each portion into a ball. Place balls onto lined tray,
about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free
place for 30 minutes, or until buns double in size. Preheat oven to 190°C.
Make flour paste: Mix flour and water together in a small bowl until smooth,
adding a little more water if paste is too thick. Spoon into a small snap-lock
bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form
crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
- These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.