Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 13, 2022


A Hot Cross Bun is a spiced sweet bun made with currants or raisins, marked with a cross on the […]

A Hot Cross Bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday around the world. . The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.
The traditional method for making the cross on top of the bun is to use shortcrust pastry ;however, more recently recipes have recommended a paste consisting of flour and water.

Easy Recipe for Hot cross buns
3/4 cup warm water
3 tbsps butter, softened
1 tbsp powdered milk
1/4 cup castor sugar
Pinch of salt
1 egg
1 egg white
3 cups all-purpose flour
1 tbsp active dry yeast
3/4 cup dried currants
1/2 tsp ground cinnamon
1/2 tsp nutmeg powder

For glaze:-
1 egg yolk
2 tablespoons water

For cross :-
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Put warm water, butter, milk powder, sugar, salt, egg, egg white, flour, currants, cinnamon, nutmeg and yeast in food processor and form into a dough or knead by hand. Leave aside till double in bulk.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 large or 14-15 smaller balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on buns.
Bake at 190°C for 20 minutes. Remove from pan immediately and cool on wire rack.

To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush a cross on each cooled bun.

For shortcrust crosses :-
combine 170g plain flour with 125g softened butter and 1 tbsp of icing sugar. Bind to a paste with a small amount of cold water, and chill before rolling.Cut strips from the rolled out sweet pastry, and stick crosses to the surface of the bun with a little milk. Do this after the buns have risen, before you glaze them with the egg wash

Article written by Bridget White-Kumar
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