With Easter two days away, hot cross buns are something I try to make every year, time permitting. This year will bring some new traditions. This year is the first that I won’t have my children around to cook Easter dinner for. So making these rolls are bringing on a wave of nostalgia.
Its said that the Anglo-Saxons were the ones to create cross buns as an offering to their goddess Eostre for a fertile year. There are many different stories, whichever you believe just have a good time with these “fun buns.”
Hot Cross Buns
1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons dry yeast
1/3 cup unsalted butter melted
1 large egg
1/2 teaspoon vanilla paste
3 cups of purpose flour
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/4 teaspoon grated ginger
1/2 cup raisins, plumped and cooled
1 egg beaten, for brushing on top
2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon grated lemon zest
1 teaspoon vanilla paste
Adapted from the Food Network Kitchen.
Warm the milk and water to 100 degrees and remove from the heat add yeast, 1 teaspoon of sugar and 1 teaspoon of the flour, allow to bloom for 30 minutes or so. Whisk in melted butter, egg yolk and vanilla paste into the bloomed mixture.
Combine flour, sugar, salt, nutmeg, cinnamon and grated ginger in a large bowl. Create a well in the center of the flour and stir in the yeast mixture with a wooden spoon. The mixture will be sticky. Turn the dough onto a floured counter, knead the raisins into the dough. Knead the dough for 5-10 minutes, work the dough into a smooth ball. Brush a bowl with butter, roll the ball in the bowl coating all sides. Cover with plastic wrap and allow the dough to raise for 1 1/2 hours.
After the dough has raised form it into 2 oz balls, place in a buttered 9×13 baking pan. Cover once again and allow to rise for 45 minutes. Preheat oven to 375 degrees. Bake 20-25 minutes.
Once baked and cooled, stir together glaze. Place in a ziplock bag and clip the end and ice buns.