Happy Easter everybody hope your having a great day with your families! I thought I’d take some time out of my Easter Sunday to share with you the Hot Cross Bun recipe I made today because let me say one thing they were A-M-A-Z-I-N-G! Mimsey even said they were the best ones she’s ever had or made herself!
A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, United States, India, and Canada. I guess I was a little late making them.
In many historically Christian countries, plain buns made without dairy products are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday to midday Good Friday. But saying that the Ancient Greeks also made cakes marked with crosses. And through the ages people like Elizabeth I of England and James I of England/James VI of Scotland have banned hot cross buns except for certain days of the year.
There are also many superstitions surrounding hot cross buns. Such as if you hang a hot cross bun in your kitchen will protect against fires and ensure all the bread you make will be perfect. Another one says that buns baked and served on Good Friday will not spoil or grow mouldy during the coming year. One superstition even thinks the hot cross buns are to be used for medicinal purposes. A piece of it given to someone ill is said to help them recover.
Sharing a hot cross bun with friend is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time. One of the most out the most peculiar superstitions is that if taken on a sea voyage, hot cross buns are said to protect against shipwreck.
Around the world new flavours of hot cross buns have been popping up for the last 10 years including: chocolate, choc chip, apple & cinnamon, orange & cranberry, coffee, toffee, sticky date, caramel, fruitless and many many more.
Most recently Heston Blumenthal has created a range for both Coles here in Australia and a range for England’s Waitrose with flavours including: Lemon Myrtle, Earl Grey and Mandarin, Ginger and Acacia Honey.
APRICOT,CRANBERRY & CARDAMOM HOT CROSS BUNS
I found this recipe online searching for alternate hot cross buns. Recipe is from fellow blogger at The Culinary Life her website is here → www.theculinarylife.com and the link to the recipe for the hot cross buns is here → hot-cross-buns-recipe
Total Time: 2hr 15min Makes: 12 buns
- 3 cups all purpose flour
- 1 cup spelt flour (or use another cup of all purpose flour)
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 cup warm water, divided
- 1/2 cup milk, at room temperature
- 1 1/2 teaspoons instant yeast
- 1 large egg, at room temperature
- 4 tablespoons butter, melted
- 1/4 cup golden cranberries (I just used normal cranberries)
- 1/3 cup chopped dried apricots
- 1 tablespoon finely chopped lemon zest
- 1 1/2 teaspoon salt
- 1/4 cup sugar
- 1/3 cup pastry flour
- 1 tablespoon powdered sugar
- 1/4 cup cold water
- 1 teaspoon lemon juice
- 1 tablespoon vegetable oil
- 3 teaspoons apricot jam
- Additional cardamom for wash
- Combine all purpose flour, spelt flour, cinnamon, and cardamom in a bowl and mix well. Add water, milk, yeast, salt, sugar, beating just until combined. Add egg and butter, mixing until the dough is sticky. Add the cranberries, apricots and lemon zest. Knead dough until smooth – feel free to use a stand mixer or good, old fashioned elbow grease. Cover the bowl of dough loosely with a kitchen towel and leave in a warm area until doubled in size, between 60 and 70 minutes.
- Punch down the dough and divide in half. Divide each half in half, and then each lump of dough into thirds. You should have 12 equally-sized buns. Dust your hands with flour and lightly roll each bun into a ball. Set on a floured piece of parchment and cover loosely with a kitchen towel. Allow to double in size again, about 30 to 45 minutes, depending on how warm your kitchen is. While the buns are rising, preheat oven to 375°F (190°C).
- Once the buns have risen, arrange them on a parchment-covered baking sheet, leaving 3-inches of space between then. Gently make a 1/4-inch deep cross-shaped indentation in each bun with the back of a butter knife, making sure not to cut the surface of the dough.
- Make the icing for crosses: mix the pastry flour, powdered sugar, lemon juice, and water in a small bowl, then slowly trickle in the vegetable oil while beating quickly. You should have a spreadable but not runny consistency. Scoop the icing into a pastry bag and, using a flat, 1/4-inch wide tip, make a cross-shape on each bun, piping into the indentation you created with the butter knife. Wipe up any icing that falls on the parchment, where it will smoke and burn.
- Slide the baking sheet into the oven, baking the buns for 15 minutes. While they are baking, combine the apricot jam with an equal amount of very hot water and a pinch of cardamom, mixing until you have a thin wash. When the buns are done take them out of the oven and using a pastry brush, lightly brush a small amount of thinned jam onto the top of each bun while they are still hot, making sure not to smear the icing. Be judicious! No one likes soggy buns. Transfer buns to a cooling rack. Serve warm with butter and more jam, if you like.