I’m not a big fan of hot cross buns though I’ve only had the ones from the grocery store. They tasted like hamburger buns with fruit and icing on top..ug.
But I’ve change my mind! These hot cross buns are delicious. Hot Cross Buns are a traditionally eaten on Good Friday, the cross on top for the crucifix. Supposedly it could be from the pagan era, but nobody is sure. I just made them for Easter.. because it’s an Easter bread.
Hot Cross Buns (adapted from artisan breads)
1/2 cup leaven
1/2 tbsp honey
little warm water + 1/3 tsp yeast
1 1/2 cups bread flour (or until the consistency of slight stickyness)
1 egg + 2 egg yolks
1 tsp vanilla extract
1 1/2 tbsp sugar
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp cardamon
1/2 tsp orange zest/lemon zest (I didn’t add it because I forgot but feel free)
1/3 cup butter softened
1 cup currants (soaked in water)
egg whites + water wash
Icing (I used icing sugar, lemon and water but probably should have used Royal Icing)
2 egg whites + 2 tsp lemon juice + 3 cups confectionary sugar (from this website)
Make sure the leaven floats.
Cut into 12 pieces and squeeze into little “boules” or balls, I usually flour them a little because it’ll be a little sticky.
Cool on Rack.
Beat egg whites, lemon juice and icing sugar together until shiny and stiff peaks. Pipe on the icing across the buns ( I just used a spoon). It’ll drip off the rack (so make sure to have paper towels underneath them) and let icing dry until hard. Or you can just use icing sugar and water but it’ll dissolve if wrapped in a bag.