Hot Cross Buns

I made this for Good Friday sometime back, and have meant to post this up much earlier, but my laziness got the better of me - Hot cross buns have long been a symbol of Good Friday. Each bun has an icing cross on top to signify the crucifixion. In England, they were once sold by street vendors who advertised their wares with cries of "Hot Cross Buns! "Hot Cross Buns!". Their street cries eventually became the nursery rhyme as we know it today.

Hot Cross Buns!

Hot Cross Buns!

One a penny, two a penny,

Hot Cross Buns.

Hot Cross Buns!

Hot Cross Buns!
If you have no daughters,
Give them to your sons.

This nursery rhyme is actually quite addictive..while posting this, I can't seem to get the tune out of my head.

These hot cross buns offer an irresistible mix of sweet, spicy and fruity flavours. My only grouse was the glaze, which looked and felt a little plasticky to me. This recipe is from Donna Hay's Modern Classics 2.

You will need:

2 tablespoons instant dried yeast

¼ cup (55g) caster (superfine) sugar

1½ cups (375ml) warm milk

4¼ cups (635g) plain (all-purpose) flour

2 teaspoons mixed spice

2 teaspoons ground cinnamon

50g butter, melted

1 egg

¼ cup (55g) caster (superfine) sugar, extra

1½ cups (240g) sultanas

⅓ cup (55g) candied mixed peel, optional

Crosses

½ cup (75g) plain (all-purpose) flour

⅓ cup (80ml) water

Glaze

2 teaspoons sugar

1 teaspoon powdered gelatine

¼ cup (60ml) water

Preparation:

Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.

Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.

Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.

Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.

To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with loads of good quality yummy French butter ! :)