Hot Cross Buns

I did a little research and I discovered that hot cross buns are as synonymous with Easter as turkey is with Thanksgiving.  Traditionally, Christians around the world enjoy hot cross buns on Good Friday.  The traditional white icing cross on the top of each sweet and fruity roll symbolizes the cross on which Jesus was killed. 

Whether you eat these spiced sweet buns simply because they're delicious or because of their religious significance, you know what a special treat they are. 

Our cooking, cleaning tasks and general Easter preparations took priority on Good Friday so there was no time to join in on the Good Friday Hot Cross tradition.  We had our light and fluffy hot cross buns on Easter morning instead.  Better late than never I guess.

Serving any freshly baked yeast rolls for breakfast can be a challenge and I'm always looking for ways to accelerate the process. (And getting more sleep and avoiding having to get up at the crack of dawn is always a bonus.)  I did a little experiment with this batch of dough. I made the rolls and put them into the freezer.  I pulled them out and put them on the counter to rise overnight and simply popped them into the oven on Easter morning.   Just as we finished the last of the Easter egg hunting we were able to sit down and enjoy steamming hot, fresh, raisin studded hot cross buns!

Hot Cross Buns
Buns                                                                              Icing
3/4 cup raisins                                                           1 cup powdered sugar
2 Tablespoons + 3/4 cup warm water                   2 teaspoons milk
3 eggs                                                                           1/8 teaspoon vanilla
6 Tablespoons butter, melted                                 pinch of salt
4 cups flour 
1/2 cup sugar
2 1/4 teaspoons yeast
1 1/4 teaspoons salt

Combine raisins and 2 T. water.  Cover and microwave 1 minute.  Let sit 15 minutes.  Drain.

Whisk together water, eggs and butter.  

Combine flour, sugar, yeast and salt in bowl of standing mixer. 

Add egg mixture and knead 12 minutes with dough hook. 

Add raisins and knead 2 minutes longer. 

Turn dough out onto floured counter and knead by hand to fully incorporate raisins.

Place dough in a greased bowl, cover and let rise 2 hours. 

Divide dough into 12 pieces. 

Form each dough into a round ball.  Place in a greased 9x13 pan. 

Cover pan with plastic wrap and let rise 1 1/2 - 2 hours. 

Brush buns with beaten egg.  

Bake 24 minutes at 350.  Let cool 1 hour.

​Combine icing ingredients.

Transfer to a pastry bag and pipe a continuous line down and across each row of buns. 

Now I'm wondering how many of my roll recipes can be prepared in advance and frozen just like these hot cross buns.  I didn't notice any difference in flavor or texture when the rolls were baked fresh versus being baked from frozen.  

These rolls are special but way too delicious to be savored and enjoyed only once a year.  Whip up a batch of these sweet and fluffy rolls for your next brunch.  They are truly delicious.  

​Ciao!

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