My childhood Easters were a weekend of eating hot cross buns, picnics in the park and kite flying. We flew kites because it is believed that the significance of the kites soaring towards the heavens is representation of Christs resurrection. So on Easter Sunday or Monday, families would typically pack the car with goodies such as patties and cheese sandwiches and make their way to the park. My last 4 Easters spent in Guyana were spent at the National Park in Georgetown. Just a stone’s throw from the Atlantic Ocean, it was the perfect location to catch the perfect breeze. Can I say that my Easters in the US have been as memorable?? Nope..not by a long shot. Gone are the days spent in the warm sun flying a homemade kite while munching on buns…ah the days of yore. One tradition that does remain constant are the hot cross buns. I must admit that I didn’t know the true symbolism of hot cross buns and why it is eaten on Good Friday so I had to do some research. Turn out its an old English tradition that stems from Christian and pagan beliefs. Guyana being a former British colony still retains some of the traditions of our mother country and eating hot cross buns on Easter is one of them.
Weeks ago I started researching hot cross buns recipes since I do not have one of my own. I’ve only made this once, so I’m fairly new to the cross buns game. The first try was a total disaster, I ended up with something that faintly resembled a cross bun. It was more like a rock with raisins in it. This year I shall redeem myself and make something not only delicious but worthy of its name. Where did I got to find said recipe?? www.allrecipes.com!! It turned out great, I’m currently licking frosting from my fingers as I type. Its a soft, light flavorful, spiced,bun, definitely worthy of the name Hot Cross Buns. Don’t have raisins? You can use currants, cherries or cranberries, it’s all up to you. Happy Easter!
- 1 (.25 ounce) package active dry yeast
- 1/4 cup water
- 4 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 cups lukewarm milk
- 1/2 cup butter, melted
- 1 egg
- 1/4 cup raisins (optional)
- 1 egg yolk
- 1 tbsp water or milk
- Sugar Glazed
- 1/3 cup water
- 2 tbsp sugar
- 1 tsp vanilla
- Icing Cross
- 1 1/2 cups confectioners' sugar
- 2 tbsp milk
Sprinkle the yeast over the warm
water and let stand until dissolved, about 5 minutes. Place the flour, salt,
sugar, cinnamon, nutmeg, 1 1/4 cups of milk, butter and egg in a stand up
mixer. Pour the yeast mixture on top. With the dough hook, mix for about
5 mins until well combine. If using raisins, add them and mix for additional 2
Cover and let rise for 1 hour.After
1 hour, punch dough down and pour onto a floured surface. Knead lightly
for about 1 to 2 mins. Divide into 12 portions and shape into balls.
Place 8 pieces into a greased 9x13 inch baking dish, and the
additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to
rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F.
Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops
off rolls. Bake in the preheated oven until golden brown, 20 to 25
minutes. Remove from oven and brush with glaze. Allow to cool completely
before adding frosting cross.
For Glaze, place sugar, water and vanilla in a small pot and cook for about 5 mins. Brush glazed over buns when hot.
Make frosting by whisking together the confectioners' sugar and
milk until smooth. When the buns are cool, drizzle frosting over them in
a cross shape.