Hot Cross Buns

The symbolic sticky bun

Hot cross buns are a traditional Good Friday treat that originated in England. The spicy yeast buns are dappled with currants, raisins or a combination of candied fruits before baking. The distinguishing cross on the top is typically created with a lemon icing, but variations include making the cross from a plain flour and water dough and using cuts of rice paper to glaze the shape onto the bun. Some also simply cut the cross shape into the bun before it bakes.

The English were eating hot cross buns long before the birth of Jesus, as a tribute to Eastre, the goddess of spring. The “cross” on the bun was symbolic of the sun wheel that depicted perfect balance at the time of the Vernal Equinox when celebrations for the goddess began.

Queen Elizabeth I of England passed a law that said her people could only eat hot cross buns during religious ceremonies, so they were traditionally made and consumed on Good Friday. But today the law is no longer enforced, so you can eat them all year round!

Recipe

1 cup milk
2 tbsp yeast
1/2 cup sugar
2 tsp salt
1/3 cup butter, melted and cooled
1 1/2 tsp cinnamon
1/2 tsp nutmeg
4 eggs
5 cups flour
1 1/3 cups raisins
1 egg white

Glaze

1 1/3 cup confectioner’s sugar
1 1/2 tsp finely chopped lemon zest
1/2 tsp lemon extract
1 - 2 tbsp milk

  1. In a small saucepan, heat milk until warm, being careful not to exceed 110 degrees F. Pour warm milk into a mixing bowl and sprinkle with yeast. Mix to dissolve and set aside for 5 minutes.
  2. Add sugar, salt, butter, cinnamon, nutmeg and eggs, and stir constantly. Gradually mix in flour. Dough will remain wet and sticky. Knead until smooth, about 5 minutes. Cover bowl and set aside for 30 - 45 minutes.
  3. Knead again until smooth and elastic, about 3 minutes. Add raisins and knead until they are well incorporated. The dough will still be sticky. Shape it into a ball and put it into a buttered dish. Cover and let rise overnight in the refrigerator.
  4. Let the dough sit out at room temperature for 30 minutes. Meanwhile, line a large baking pan with parchment paper.
  5. Divide dough into 24 equal pieces and shape each piece into a ball. Place balls 1/2" apart on baking sheet and cover with a clean kitchen towel. Let rise in a warm, draft-free spot until doubled in size. This will take close to 1 1/2 hours.
  6. Preheat oven to 400 degrees F.
  7. Slash the tops of the buns with a serrated edge in the shape of a cross. Brush with egg white and place in the oven. After 10 minutes, reduce oven temperature to 350 degrees F. Bake about 15 minutes more, until buns are golden brown.
  8. Remove buns to a cooling rack, whisk together glaze ingredients and spoon over the buns in the cross pattern.

Tip:

  • These buns are best served warm.