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Hot Cross Buns

Hot Cross Buns

TBH, I’d planned my next post to present a vegetable side dish of broccoli. But yesterday the hot cross buns- Mom’s hot cross buns-emerged from the oven, all puffy and glistening, pushing all thoughts of broccoli right out of my head. 

Easter on the farm was much like other religious holidays; 20% religion and 80% traditional cultural practices. You know, the fun stuff. My youthful priorities for the holiday were: 

1. Wearing my new Easter outfit, if it was warm and dry enough. (It wasn’t.)

2. Running to check for the early arrival of the Easter Bunny. (Guaranteed.)

3. Eating hot cross buns for breakfast. (More than likely, yes.)

Actually, hot cross buns pre-date Christianity, originating in pagan religions. But they seemed such a fine fit for Good Friday, that they were co-opted as a symbol of Easter. But no matter how you view them historically, they remain a delicious holiday staple. 

I have no idea where this recipe came from, simply a hand written recipe card with no credit given. But Mom’s hot cross buns were, and remain today, the best ones I have ever tasted, and I have tasted a few over the years. Beautifully risen, puffy and light, with just the proper amount of spice.

They are a bit of a splurge at our house, given the butter, white flour and icing. I will admit to trying to make them healthier in years past, but the quality is not the same and ultimately not worth it for a one time a year indulgence. This year I did have the remains of a bag of finely milled farro flour from my favorite local grains purveyor, Hayden Flour Mills. I blended the farro flour into my Sonoran white wheat for both flavor and color, but Mom used plain old all purpose flour, and that’s fine. And of course, I macerated the currents in brandy, of which Mom would not only approve, but would wonder why she didn’t think to do so herself…

Given the lateness of my inspiration, if you bake the buns it won’t be in time for Easter. But neither the holiday nor the buns will mind if they hit the table a bit late. I don’t think you’ll mind much, either. 

Print Recipe

Hot Cross Buns

Puffy, tender sweet roll spiced with cinnamon and nutmeg, with a criss-cross of vanilla icing.
Prep Time2 hours 30 minutes
Cook Time20 minutes
Total Time2 hours 50 minutes
Course: Breakfast
Cuisine: English
Keyword: Easter
Servings: 8

Ingredients

  • 1 packet active dry yeast 1 packet is 2 1/4 teaspoons
  • 1/4 cup very warm water
  • 1/4 cup butter, unsalted
  • 1/3 cup milk I use oat milk
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup currants, dried
  • 1 tbsp brandy optional
  • 2 1/4 cups all purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Icing

  • 1 1/2 tbsp butter, unsalted room temperature
  • 1/2 cup confectioner's sugar sifted
  • 1/2 tsp vanilla extract
  • milk

Instructions

  • Sprinkle the yeast into the warm water in a large mixing bowl. Set aside to proof.
  • If using the brandy, mix into the currants and set aside to macerate.
  • Melt the butter, then stir in milk, sugar and salt, stirring to dissolve the sugar. Cool, then stir into the yeast.
  • Beat the egg. Measure and reserve 1 tablespoon for brushing the buns before baking. Stir remaining egg into the yeast mixture, along with the currants.
  • Mix the flour with the spices. Add gradually to the yeast mix, adding just enough to make a soft dough. If additional is required, add by the tablespoon until the dough can be kneaded.
  • Turn out onto a lightly floured surface and knead until smooth and elastic, adding only enough flour to keep from sticking. The mixing and kneading can be done using a strong mixer with dough hook.
  • Place the dough into a lightly buttered bowl, brush top with butter and cover with a clean kitchen towel. Let rise in a warm place until doubled, about 1 hour.
  • Turn out and divided evenly into 8 pieces. Shape each piece lightly into a ball. Place the balls of dough onto a baking sheet lined with parchment paper. Cover and set aside to rise, about 45 minutes. Preheat the oven to 350 degrees F. Brush the risen rolls lightly with the reserved beaten egg.
  • Bake for 15-20 minutes, until puffed and brown. Cover with a sheet of foil if the rolls are browning too quickly.
  • Remove rolls from the oven and cool on a wire rack.
  • Beat the confectioner's sugar into the butter with the vanilla. Add milk by drops until spreadable consistency. Additional confectioner's sugar may be added as desired for a stiffer icing for piping. Spread or pipe onto the warm rolls.

Notes

  • Nutrition Facts:
  • Calories: 256
  • Total Fat: 5.1 g
  •    Saturated Fat: 2.6 g
  • Cholesterol: 55 mg
  • Sodium: 169 mg
  • Total Carbohydrate: 47.7 g
  •    Fiber: 1.9 g
  •    Total sugars: 19.8 g
  • Protein: 5.8 g

Soft Olive Rolls

Soft Olive Rolls

Years ago I was on a bike ride on the rural outskirts of town.  I shared a long, deep gaze with a cow, placidly grazing in pasture. Suddenly eating that animal’s meat just seemed wrong. And I became, for several years, a highly questionable vegetarian.  My family was appalled, including my mom. But I was undeterred, dragging them all along, at least for the meals served at home. I collected many a vegetarian cookbook. Most of them were filled with recipes utilizing eggs and fatty dairy products, cheese being the star, of course. And I mustn’t forget the pasta…these books contained terrific recipes using all the food items that made me a highly questionable vegetarian eater. Actual vegetables were an afterthought, at best. 

But there was one book that exemplified the vegetarian eater that one should be. Filled with low fat recipes starring whole grains, beans, seeds, nuts and vegetables, it sat on the shelf collecting a patina of dust. Only a bit, for every now and again I’d take it off the shelf and read it, to remind me of what my meal plans should look like. It was actually a great read, very inspiring and entertaining. Yes, it was the granddaddy book of healthy vegetarian eating, Laurel’s Kitchen. Still revered as a classic by many today. The original was part nutrition textbook, part recipe book, and part Berkeley-style hippie commune life philosophy. If only I had wanted to eat this food! Which at the time, I did not…

Fast forward many years, and I now have the New Laurel’s Kitchen on my shelf. Amazingly I find myself using it as more than a good read. I’m actually cooking out of it. Like many plant based recipes, I find they need some tweaking, but the bread recipes in particular are quite good. The authors firmly believed that real whole grain bread and grains along with legumes should be the foundation of a plant based diet. I agree. Many people seem to think of their fondness for bread as an Achilles heel, a weakness to be overcome. Not so in this house! Whole grain sourdough bread is a mainstay, along with other whole grain home baked goods. Loaves are sliced and frozen, so that we just pull out the number of desired slices for a given meal. Whole grain bread is a deliciously nourishing and filling part of our meals, providing both protein and fiber. 

The soft olive rolls I’m making today are an adaptation of the Buttermilk Bread from the New Laurel’s Kitchen. I add olive paste, orange zest and fennel seed, for a light and tender roll with the flavors of the Mediterranean. I also substitute kefir for buttermilk, as it is more reliably available, and lasts longer in the fridge than buttermilk. These rolls are terrific accompaniments to soups and salads, and I frequently have them available in the freezer for a last minute meal addition. I’m thinking they might be a tasty base for a summer grilled vegetable slider, so stay tuned…

There have been no more up close and personal encounters with cattle, but we have driven by many a CAFO in the middle-of-nowhere, Arizona. So, these days, I’m more of what is known as a flexitarian. There are a few days when meat, fish and dairy products are part of the menu, but seldom beef, at least for me. Ironically I’m probably a much healthier eater than I ever was as a vegetarian. Go figure.

Soft Olive Rolls
Print Recipe

Soft Olive Rolls

Light and tender roll with the flavors of the Mediterranean-olives, orange and fennel.
Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 25 minutes
Course: Bread, Side Dish
Keyword: rolls
Servings: 12

Ingredients

  • 1 tsp active dry yeast
  • 3/4 cup very warm water
  • 1/2 cup kefir, plus 1 Tbsp
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 3 tbsp Kalamata olive spread
  • 1 tsp orange zest
  • 1 tsp fennel seed
  • 1 cup bread flour
  • 1 1/2 cups white whole wheat flour
  • butter, optional

Instructions

  • In large mixing bowl, activate the yeast in the warm water. Allow to set until bubbles form. Add the kefir, sugar, salt, olive spread, zest and fennel seed. Mix well. Stir in the bread flour, then add white whole wheat to make a soft but firm dough. It may take less than the full amount.  Knead, by hand or mixer, for 5 minutes until sot and smooth. Place in a lightly greased bowl, cover and set aside in a warm place to rise, for 1-1/2 hours. 
  • Preheat the oven to 375 degrees F. Lightly grease or coat a 9-inch round cake pan with cooking spray. Cut the risen dough into 10 pieces, then round into balls by rolling under your cupped hand. Place the rolls evenly into the pan, and cover with a clean kitchen towel. Let the rolls rise until they touch and fill the pan, 45 minutes to 1 hour. Bake in the preheated oven for 20-25 minutes, until browned and baked through. If desired, brush the finished hot rolls with butter for shine. Remove from the pan and allow to cool slightly. Serve warm.  

Notes

  • Nutrition:
  • 106 calories
  • 1.2 g fat
  • 0 g cholesterol
  • 112 g sodium
  • 20.6 g carbohydrate
  • 1.9 g fiber
  • 2 g fiber
  • 3.6 G protein