An Easter Tradition - Hot Cross Buns For Printer Friendly Version CLICK HERE

Hot Cross Buns have a mixed history. Some say they were part of pagan spring festivals and later given the cross by monks wanting to give Christian meaning to the tradition. Other accounts speak of an English widow whose son went off to sea and she vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English kept the tradition for her even after she passed away.  Holiday traditions often have pagan, as well as Christian roots and many times the symbolism has been changed over time to adapt to those using it in their celebrations.

While it is now possible to buy Hot Cross Buns virtually year 'round, once you've made your own, you won't go back to store-bought. For simplicity, this dough is made in the bread machine, then formed into buns and baked in the oven.

Hot Cross Buns

This version uses buttermilk powder, found in bulk stores.  Alternately, just use milk in place of the water and omit the buttermilk powder.  As bread machines differ, adjust the amount of liquid to dry ingredients to suit your machine.

2  eggs
1 cup (approx). water, at room temperature  (250 mL)
1 tsp salt  (5 mL)
1 tsp cinnamon   (5 mL)
1/4 tsp each nutmeg and cloves (1 mL)
2 tbsp firmly packed brown sugar  (25 mL)
2 tbsp butter, cut into pieces (25 mL)
3 cups all-purpose flour   (750 mL)
1/4 cup buttermilk powder  (50 mL)
1 - 1/2 tsp bread machine yeast  (7 mL)
Additions:
1/2 cup currants  (125 mL)
1/4 cup chopped mixed candied peel (50 mL)
Glaze:
1 tbsp each granulated sugar and water  (15 mL)
Icing:
1/2 cup icing sugar  (125 mL)
1/4 tsp vanilla (1 mL)
2 - 3 tsp milk  (10-15 mL)

In a 2 cup measure, light beat eggs. Add enough water to make 1-1/4 cups (300 mL).  Place ingredients, except currants, peel, glaze and icing - in bucket of 2-lb (1-kg) bread machine, in order recommended by instruction manual. Use dough cycle, and add currants and peel at "add ingredient" signal.

Remove dough from machine and turn out onto a well-floured surface - dough will be sticky.   Cover and let rest 10 minutes.  Cut dough into 12 even pieces. Shape each into a ball, stretching and pinching dough underneath to make tops smooth. Place balls on parchment paper lined baking sheet. Cover and let rise in warm place (75-85°F/24-29°C) until doubled in size, about 45 minutes. Preheat oven to 375°F (190°C) and bake on middle rack for 15 to 18 minutes or until golden brown.

GLAZE: In small saucepan (or microwavable glass measure), stir sugar with water. Heat over medium heat until dissolved. Brush over warm buns. Let buns cool on baking sheet.

ICING: Combine icing sugar, vanilla, and just enough milk to make an icing consistency. Spoon over warm buns to form a cross.

Makes 12 buns.