Hot Cross Buns
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The dough is a yeast raised egg enriched sweet dough.
Raisins may be used but citron is the traditional way. The cross is made with a raspberry filling piped in one direction followed by a vanilla pastry creme in the other direction forming the cross.
I made thousands of these.
Raisins may be used but citron is the traditional way. The cross is made with a raspberry filling piped in one direction followed by a vanilla pastry creme in the other direction forming the cross.
I made thousands of these.
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It's getting to be that time!!!!
These are my two go-to recipes for "American" hot cross buns (icing cross). British hot cross buns are slightly different in how the cross is made (dough cross). I generally flavor the icing with either vanilla or lemon; Orange flavoring would be very tasty too.
"Authentic" is a difficult criteria. I've always been under the impressiont hat British hot cross buns were the authentic ones because I think that's where the nursery rhyme started. But who knows...
This recipe is essentially what I've evolved to since most of my family doesn't like candied fruit yet will tolerate dried currants.I do not agree, however, that they keep well for 4 days.
www.delish.com
These are my two go-to recipes for "American" hot cross buns (icing cross). British hot cross buns are slightly different in how the cross is made (dough cross). I generally flavor the icing with either vanilla or lemon; Orange flavoring would be very tasty too.
Hot Cross Buns Recipe & Video - Joyofbaking.com *Video Recipe*
Hot Cross Buns are a round, rich, sweet, yeast bun traditionally served on Good Friday. Made of milk, yeast, sugar, flour, spices, eggs, butter, currants, raisins and/or candied fruit. With Demo Video
www.joyofbaking.com
"Authentic" is a difficult criteria. I've always been under the impressiont hat British hot cross buns were the authentic ones because I think that's where the nursery rhyme started. But who knows...
This recipe is essentially what I've evolved to since most of my family doesn't like candied fruit yet will tolerate dried currants.I do not agree, however, that they keep well for 4 days.
These Fluffy Hot Cross Buns Will Disappear In Seconds On Easter
Celebrate Easter the traditional way!
www.delish.com
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Upon working in a bakery, run by a very strict Polish Master baker, I can assure you that hot cross buns got their start in Poland. Each year, we'd make the dough the day before. We used a dough press and hand rolled each donut. They raised in the proofer; they were egg washed and "crossed" just before baking. The powdered sugar icing went on while they were still warm.
Now there may be a point of contention here, and this baker could have been bs-ing me too.
Now there may be a point of contention here, and this baker could have been bs-ing me too.
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In my mind there isn't either contention or bs-ing. It's more like differences of experience, understanding, and opinion. Asking about "authentic" anything tend to have multiple answers. But I must admit... I never ever heard that hot cross buns got their start in Poland.
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from google.
Hot cross buns have been synonymous with Easter celebrations since they appeared in 12th century England. Interestingly, hot cross buns pre-date Christianity, with their origins in paganism. Ancient Egyptians used small round breads topped with crosses to celebrate the gods.
Hot cross buns have been synonymous with Easter celebrations since they appeared in 12th century England. Interestingly, hot cross buns pre-date Christianity, with their origins in paganism. Ancient Egyptians used small round breads topped with crosses to celebrate the gods.
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It depends; the crumb could be fluffy like commercial white bread or coarser/drier like sourdough or even firm like a bagel. There seem be three variables: the fat in the recipe (butter v shortening), the amount of kneading (mroe kneading leads to tougher crumb), and the serving temperature (warm is softer than room temp or cold)... and, or course, normal errors such as over/under fermenting will have an impact too. One on-line and TV organization suggest that the tanzoung (probably misspelled) method can be applied for both crumb texture softness and increased shelf life.
My family likes them soft. I actually prefer mine to not be soft like grocery store style commerical hot cross buns and no matter which recipe I eat them room temp... plain and without butter or any other kind of topping. I'm tempted to make some clotted cream and slather that on.
Every Lent I make 2 or 3 batches of hot cross buns. This weekend is batch 1 and the plan to soak the currants in Calvados, 50-50 butter/shortening, and hand knead rather than machine knead. Debating on whether the cross will be cut, piped glazed, or piped paste. It feels more like blessing the buns to cut a cross but the shape is nicer when a cross is not cut. Hoping for a compromise in crumb texture.
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