Here is a traditional British Easter bread for you. There is quite a history behind Hot Cross Buns. Apparently, they have been baked since ancient times and served as a spring treat to represent the equal day/night of the Equinox. The Christians didn’t like reminders of any pagan religions It was Queen Elizabeth I that made a law that these little treats could only be made on religious holidays, thereby “converting” them to an acceptable goodie. See, if you rotate it, it changes the whole thing!
The cross on top suddenly represented the cross of the crucifixion and these buns became most popular on Good Friday. Regardless of their history, they are delicious!
1. Info for Hot Cross Buns
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Hot Cross Buns
- 3 Tbsp butter, softened
- 1 egg
- 1 egg white
- 3 Tbsp sugar
- 1 Tbsp yeast
- 1½ tsp cinnamon
- 3 cups flour
- 1 egg yolk
- 2 Tbsp water
- 2 Tbsp butter, softened
- 1½ cup powdered sugar
- 1 tsp vanilla
- 1 Tbsp water
3. Directions:
- Put the evaporated milk in the microwave for 30 seconds to warm.
- Combine the milk, butter, sugar, salt, yeast in a mixing bowl and let work.
- Add the egg and egg white and mix.
- Add 1 cup of flour, currants and cinnamon.
- Mix in the rest of the flour.
- Knead, cover and let rise until doubled.
- Form into 12 buns and place in a greased baking pan.
- Keep them far enough away from each other that they won’t stick together as they rise.
- Cover and let rise ½ an hour.
- Combine the egg yolk and water.
- Brush the buns with the egg mixture and bake 20 minutes at 375 degrees.
- Remove from oven and let cool on a wire rack.
- While they are cooling, make the glaze in a bowl.
- Combine the butter and powdered sugar with the back of a soup spoon.
- Combine the water and vanilla and add slowly to the powdered sugar mixture, stirring until smooth.
- It should be thick, but spreadable.
- Put it into a sandwich size plastic bag.
- Seal and snip one corner.
- Pipe the icing onto the buns ONLY after the buns are mostly cooled down (you don’t want the icing melting and falling off!)
