Tuesday, 30 April 2013

Not Just for Easter

Hot Cross Buns are traditionally a food made for Good Friday that brings health and luck for the year to come. I like to think that we could all use a little health and luck throughout the year and suggest that we enjoy these buns as often as we want. 

I made this batch for my family's visit to Vancouver Island and they were gone before I knew it. I hope they bring lots of good health and luck to us all. 

Hot Cross Buns - makes 12

3/4 cup warmed milk
4 teaspoons instant yeast
1/3 cup sugar
3 eggs, beaten
1/2 cup melted butter or margarine
3 3/4 cup flour
1 teaspoon lemon zest
1/2 teaspoon each of salt, cinnamon, nutmeg, ginger
3/4 cup finely chopped dried fruit (currants and diced peel are traditional, but I used a mix of tropical fruit instead)

1. Combine all ingredients except for dried fruit and mix well. Dugh will be moist and stick to the bowl a little. Knead for about 5-10 minutes or until dough becomes elastic and smooth. Add dried fruit in towards the end of kneading.

2. Cover dough with plastic wrap and let dough rest for about 1 1/2 hours so it doubles in size.

3. Divide dough into 12 balls and place on a cookies sheet. Cover with plastic wrap again and let rest for about 45 minutes.

4. Uncover buns and bake at 350 degrees for about 25 minutes or until browned.

5. Paint hot glaze, recipe follows, while buns are warm and then ice a cross on top of each bun.

6. Let glaze and icing harden and enjoy.


1/2 cup sugar
3 tablespoons water

1. Combine sugar and water in a small pot and bring to a low boil.

2. Cook until sugar fully dissolves.

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