Hot sticky buns, fresh from the oven, studded with fruit and spice, with a cute little cross on top, these buns are traditionally eaten on Good Friday, but are so good, you’ll want to make them more than once a year!
I love Easter. It’s rather a bigger deal in New Zealand than it is here in the USA. Good Friday is a public holiday, as is the Monday following. A 4 day weekend, with 2 of those steeped in a tradition that involve food? (yes, I know it’s a religious holiday and I am not religious, but still) Sign me up! Every year my Mum would make or buy hot cross buns and we would devour them on Good Friday. I looked forward to eating these buns way more than the chocolate received on Sunday from the Easter Bunny! I was reading a news story just the other day that New Zealanders consume 10 million (yes MILLION) hot cross buns in the weeks leading up to and including Easter. That’s a whole lot of buns…
These particular buns are soft, spicy and have raisins in them. Typically, I’d include fruit peel and a mix of currants/raisins, but I didn’t have those things on hand when the hot cross bun mood struck… Grocery stores are now selling them with no fruit, and adding chocolate chips instead – but as a hot cross bun PURIST, I say no to chocolate chips. And frosting crosses. They have to be made from a paste of flour and water… not frosting! What is YOUR Easter tradition? I like the hot cross buns on Friday, then a big family dinner (roast lamb and roasted veggies) on Sunday. Now I have two little guys to enjoy the holiday with – maybe an egg hunt thrown in?
Hot Cross Buns
- 1 Tbs instant yeast rapid rise
- 1 Tbs sugar
- 1 tsp salt
- 3 cups bread flour 15oz
- 1/2 cup whole wheat flour 5oz
- 2 Tbs butter melted
- 1 1/4 cups water (warmed to lukewarm not hot)
- 1 egg lightly beaten
Addition to dough after 20 mins
- 1 Tbs ground cinnamon
- 1 Tbs pumpkin pie spice mixed spice in NZ/Australia
- 1/4 cup light brown sugar
- 1 cup raisins
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/4 cup sugar
- 2 Tbs water
- Add all dough ingredients into the bread machine in the order as listed by the manufacturer.
- Set a timer for 20 minutes if your machine doesn’t have a fruit addition timer built in. Turn the machine on using “dough only” function.
- After 20 minutes, add the spices, brown sugar and raisins.
- When the dough cycle completes, remove the dough onto a well floured surface and divide into 16 roughly equal pieces. Roll them into balls, and place them on a baking stone (or cookie sheet lined with parchment). The balls of dough should touch each other.
- In a small bowl, combine the flour and water until smooth.
- Transfer to a zip lock bag, seal. Snip off the corner and pipe the crosses onto the surface of the buns.
- Allow the buns to rise a further 30mins
- Bake in a preheated oven 400°F for 20-25 minutes (buns should be a golden brown)
- Combine the sugar and water, and heat in the microwave or a saucepan until it forms a simple syrup.
- Remove buns from the oven and while piping hot brush over the sugar glaze.
- Cool on a rack.
- Devour (I like to split them open and spread butter on them)