Who doesn’t love hot cross buns during Easter? I can speak whole heartedly for my house, we love them. Breakfast, lunch, dinner, dessert, or anytime in between. They go well with a nice up of tea or smothered in jelly. Its been apart of an Easter traditions my entire life growing up. And now that I have my own family, I’ve kept the tradition alive. These spieced buns have traditionally been eaten on Good Friday which signifies the end of Lent.
These buns holds a special meaning to me. It tells of the Easter story that I heard so many times as a child. About the crucifixion of Jesus. How he was nailed to a cross, buried and rose again. Each element of the bun represents a significant happening during the three days between the death and resurrection of Jesus. The cross which is typically etched into the top of the bun represents the cross on which the Saviour hung; the spieces mixed in signifies the spieces used to embalm his body before being placed in the tumb and the yeast undoubtedly would mean the ressurection. So much meaning in such a little bun.
These are hands down not only the best but the softest buns you will ever have. Test it out and see for yourself. Some people like to add raisins, or a handful some cranberries. You can tailor it to your desired taste. I opted out this time for a simple classic bun.
- 4 cups bread flour
- ½ cup Sugar
- 1 tablespoon dry yeast
- 1 cup whole fat milk, warm
- 5 tablespoons unsalted butter, soften
- 2 eggs, beaten
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Icing
- 2 tablespoons cream cheese
- 1 tablespoon unsalted butter
- ½ cup powder sugar
- ½ teaspoon vanilla
- In a saucepan, over low heat, gently warm milk. Remove from heat, stir in sugar and yeast to the lukewarm milk. Allow to rest until mixture becomes frothy.
- Pour mixture into a large bowl. Mix in beaten eggs, butter, cinnamon, and nutmeg.
- Slowly mix in flour, one cup at a time, until a soft dough is formed. Knead the dough for about 5 minutes.
In another large bowl, add a little oil and place dough into the greased bowl, rolling it around so that the top is also greased.
Cover the bowl with a towel and let rise in warm place for 2 hours.
- Preheat oven to 375 F. Grease pan with butter.
Turn out dough and knead out air bubbles.
Cut dough into 12 small pieced. Using your hand, shape into small rolls and place in the prepared pan.
Cover with a clean towel and let rise for 30 minutes or until double in size.
Bake at 350 F for about 20 to 25 minutes or until golden brown.
Remove from oven and allow to cool to warm.
- In the meantime, mix icing ingredients into a small bowl.
- Using a piping bag, make a cross on top of buns with icing.
My grandmother would always finish these beauties by rubbing a bit of butter on the top while they were still warm. From time to time we use a simple syrup to give it a nice sweet glaze. Which ever you perfer, they will taste great.