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)