Hot Cross Buns
Hot Cross Buns have a varied history. They are now traditionally served on Good Friday, but according to legend, they were originally served in pre-Christian England to honor the Goddess of Spring.
The buns were later decorated by the monks with a cross to give Christian meaning to the tradition. There is also a legend that describes an English widow, who's son went off to sea. She promised to bake him a bun every Good Friday. When her son did not come home, the widow baked a hot cross bun for him every year and hung it in the bakery window in the hopes that he would return.
Ingredients
| 1/2 cup | warm water |
| 2 pkg | active dry yeast |
| 1/2 cup | lukewarm milk |
| 1/2 cup | sugar |
| 1 1/4 tsp | salt |
| 1/2 cup | butter, melted & cooled |
| 2 | eggs |
| 1 cup | raisins |
| 1 Tbsp | cinnamon |
| 1/2 tsp | nutmeg |
| 2 1/2 cups | flour |
| Glaze: | before baking |
| 1 | egg yolk |
| 2 Tbsp | cold water |
| Icing: | after baking |
| 1/2 cup | confectioners' sugar |
| 1 Tbsp | milk |
| 1/2 tsp | vanilla extract |
Grease 2 baking sheets.
In a mixing bowl, measure 1/2 cup warm water (approx. 110 to 115 degrees).
Add the yeast to the warm water, stirring until it's dissolved.
Stir into the yeast mixture the milk, sugar, salt, butter, eggs, raisins, cinnamon, nutmeg and flour.
If the dough mixture is still sticky, add enough extra flour to make the dough easy to handle.
Mix by hand.
Turn the dough onto a lightly floured board.
Knead until smooth.
Let the dough rise until it doubles in size (about 1 1/2 hours).
Punch the dough down and divide it into 2 pieces.
Shape each section into 16 buns.
Place the buns 2" apart on the greased pans.
Let the buns rise until they double in size (about 1/2 hour).
Brush with the Egg Yolk Glaze.
Bake at 375 for about 20-25 minutes.
Cool the buns for about 10 minutes, then make a cross on the top of each bun with the White Icing.
TIP: Mix just enough milk into the confectioners' sugar to make the icing spreadable.
Makes 32 buns.
