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.
Hot Cross Buns
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
