Hot
Cross Buns
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