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Hot
Cross Buns are traditionally served on Good Friday. To
Christians, Easter is symbolized by a cross. For some religions
a cross is also the symbol of the four seasons. Since these
rolls are made at Easter, I tend to agree that most likely the
cross on these rolls is meant to resemble the cross on which
Christ died. He defeated death and so his resurrection is
celebrated. The pure white icing on these rolls makes them
divine. Traditionally a soft dough is piped over the rolls and
then forms the cross when they are baked.
Rolls
¾ cup fat-free milk, warmed to 110°
2
tablespoons sugar
2 ½
teaspoons active dry yeast
2
tablespoons butter, melted
1
large egg
½
teaspoon lemon zest
2
⅓ cups bread flour
¾
teaspoon salt
2
teaspoons apple pie spice
Fruit
¼ cup
raisins
3
tablespoons glacé fruit mix
⅓
cup currants
Oil and melted butter
Vanilla Icing
1 cup confectioners' sugar
¼ teaspoon vanilla extract
2-3
tablespoons whole milk
1.
Bread dough: In a small bowl, blend the milk,
sugar, and
yeast.
Stir in the butter, egg and lemon zest.
2. In a large bowl,
stir the flour, salt and apple pie spice. Make
a
well in the flour. Stir in the yeast mixture, raisins, fruit mix
and
currants. Knead 2 minutes in the bowl.
3. Place in an
oiled bowl, turn once and cover with a damp
cloth.
Turn oven on to 200°
, when you can feel the heat on
your
hand, turn the oven off. Place the bowl in the warm
oven and let the dough rise until
doubled.
4. Punch the dough
down and cut into 12 pieces. Form rolls by
turning
each piece of dough inside out to create a round roll.
5. Set rolls on a
nonstick baking sheet. Brush the rolls with
melted
butter. Let rise until double.
6. Bake in a
preheated 350°
oven for 20 minutes. Cool
completely.
7. Vanilla
icing: In a small bowl, mix the sugar, vanilla and
milk.
Pour the icing into a plastic bag and snip off an edge or
use
a piping bag. Pipe a cross over each roll.
Makes
12 rolls
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