A hot cross bun is a spiced sweet bun usually made with dry fruit, currants, raisins etc. It is marked with a cross on the top, and is traditionally eaten on Good Friday by Christians in many parts of the world. The bun marks the end of Lent. The hot cross bun is symbolic in the sense that the cross represents the crucifixion of Jesus, and the spices such as nutmeg and cinnamon inside signify the spices that were used to embalm him at his burial
500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
200 grams butter
50 grams sultanas or raisins
50 grams black currants
3 tablespoons sugar
1 cup milk
2 eggs beaten
Disolve the yeast in a little warm milk.
Put flour, sugar, salt, cinnamon powder, sultanas / raisins, black currants into a mixing bowl and make a well in the centre.
Add the yeast, butter, milk and egg and knead till the dough is soft and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth.
Leave aside for 2 hours by which time the dough would have doubled in size.
Punch the dough down and knead again.
Divide the dough into 12 equal balls.
Flatten them a little and place on a greased baking tray taking care to leave sufficient space between each bun.
Cover and keep aside for 45 minutes till the dough rises again.
Make crosses with strips of dough and carefully place on each bun.
Bake the buns in a preheated oven at 200 deg C for about 20 minutes.
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