Hot-cross buns! Hot-cross buns!
One a penny, two a penny, Hot-cross buns!
If you have no daughters, Give them to your sons;
One a penny, two a penny, Hot-cross buns!
That was a jump rope ditty that children sang as they played at Easter Time.
When I was growing up in the North of England, the only time that Hot Cross buns were available was on the morning of Good Friday. People would line up at the bakery to purchase the freshly baked buns that were traditionally eaten for breakfast that morning. Nothing else could be consumed before 12 noon when the church bells tolled to mark the time when Jesus died on the cross. These days they are in the supermarkets almost all year round and, in my opinion, that takes away the specialness of this Easter treat.
The history of hot cross buns isn't clearly documented, but many believe their roots stretch back to ancient times. One idea is that sweet breads made by Greeks and Romans to honor their deities inspired the buns. Early Christians may have added the cross as a symbol of faith, while another theory claims European monks introduced the buns to England, baking them to celebrate the end of Lent.
Hot cross buns have evolved over the years, adapting to cultural changes. By the 16th century, they were a popular delicacy in England, sold by vendors and considered a luxury thanks to costly spices like cinnamon and nutmeg. Eventually, the buns spread worldwide, each region modifying them to match local tastes and customs.
Today, hot cross buns are viewed as symbols of community sharing, often baked and enjoyed with friends and family during Easter. Many traditions and superstitions surround them, including beliefs that eating the buns brings good fortune and protection.
In addition to the Hot Cross Buns, we created a special recipe for Hot Cross Scones. In the opinion of all the tasters, these are beyond delicious and would make an excellent to an Easter tea or just to enjoy!
EASY HOT CROSS BUNS
Ingredients
· 1/2 cup warm milk
· 1 TBS instant yeast
· 3 TBS butter, melted
· 1/8 cup pure maple syrup or golden syrup
· 1 large egg
· 1 1/2 cups plain all-purpose flour
· 1 tsp mixed spice (see notes)
· 1/2 tsp salt
· 1/8 cup golden raisins
· 1/8 cup dried currants
· 1/4 cup candied orange peel
· 1 egg yolk beaten with 1 tsp water
For the icing crosses:
· 1/2 cup confectioners’ sugar
· Just enough milk to make a thick pipeable glaze
Instructions
1. Line a small baking tray with baking parchment. Set aside.
2. Whisk the milk and yeast together in a bowl. (Make sure the milk is not too hot or it will kill the yeast!) Whisk in the egg, melted butter and maple syrup, mixing everything together very well.
3. Add the flour, mixed spice and salt. Mix together with the liquid and then add the raisins, currants and candied peel. Mix until you have a shaggy dough. Place onto a lightly floured surface.
4. Knead gently for about 5 minutes until you have a smooth ball. You may need to add additional flour if it is too sticky.
5. Shape the dough into a ball. Cut into six equal pieces and shape each piece into a smooth ball.
6. Place onto the baking paper, seam side down, leaving a bit of space between each.
7. Brush the tops and sides with the egg wash.
8. Let rise 15- minutes on the counter while the oven preheats to 400˚F.
9. Place the buns in the center of the oven for even heat distribution and bake in the preheated oven for 15 minutes. They should be golden brown on the top and bottom. Remove from the oven and leave to cool completely.
10. Make a thick pipeable glaze with the confectioners’ sugar and some milk. (you won't need much milk)
11. Pipe this over top of the buns in the iconic cross shape.
12. Serve and enjoy.
Notes
Mixed spice is a very common spice mixture used in British baking. You can easily make your own: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
If you don’t have the above ingredients, you could use pumpkin pie spice instead.
HOT CROSS SCONES
Hot Cross Scones
Scone Ingredients
- 2cups Gold Medal™ unbleached all-purpose flour
- 2tablespoons granulated sugar
- 1tablespoon baking powder
- 1/4teaspoon salt
- 2teaspoons grated orange peel
- 1 teaspoon mixed spice
- 5tablespoons cold unsalted butter, cut into small cubes
- ½ cup golden raisins
- ½ cup dried currants
- 1egg
- 3/4cup heavy whipping cream, cold
Icing Ingredients
- 1/2cup confectioners' sugar
- 2teaspoons milk
Instructions
1 Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
2 In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel and mixed spice. With pastry blender or knife, cut cold butter into dry ingredients until butter is size of small peas. Stir in dried fruit.
3 In small bowl, beat egg and cream until well blended. Slowly stir
the cream mixture into flour just until the mixture begins to come together.
4 Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, aboutTWENTY-FIVE TO THIRTY TIMES. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 3- inch round cutter, stamp out rounds, recoating cutter with flour if it begins to stick. Push down straight and do not twist. CUT SCONES OUT AS CLOSELY AS POSSIBLE. Arrange on prepared sheet about ½ inch apart. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll out again and cut additional scones.
5 Place in the upper section of the oven and bake about 20-25 minutes or until puffed and golden brown. Cool.
6 To make icing, stir together confectioners' sugar and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 10-15 minutes before serving
Serves: 10
BAKING TIPS
· It's important that the butter is cold when you add it to the dry ingredients. The little flecks of butter in the dough create the rise in the scones as they bake. If the butter is too warm, it will incorporate into the dough, and you'll lose that rising power.
· THIS IS CRUCIAL! Slowly add the cream mixture to the flour mixture and, using a rubber spatula, fold together until almost no dry bits of flour remain. IF YOU ADD TOO MUCH LUQUID, IT WILL BE NECESSARY TO ADD MOE FLOUR, AND THIS RUINS THE SCONES.
· Make sure the scones are cold before adding the cross or the icing will melt and run.
· For a cleaner look, you can also use a piping bag to create the cross on the scones.