Hot Cross Buns Recipe: Good Friday Traditions

 

Since medieval era, all baked bread on Good Friday was marked with a cross at tops of the buns that represents the Cross of Christ and the Crucifixion which makes them instantly recognizable. Based on the tradition, Hot cross buns can be made year round and use icing to make the cross. However, the tradition doesn’t just end there. This tradition still survives in the modern time.

 

A Hot Cross Bun is always in any list of Holy Week recipes as it is tradition to eat the buns on a Good Friday. If you want to try this recipe, we will show you the simple way to make the Hot Cross Buns Recipe perfect for the Good Friday. This recipe is a quicker and lighter than the Traditional Hot Cross Bun which needs a starter dough and a slow rising. Even though the recipe is made faster, the taste is not compromised at all and it taste just as good as the traditional one. Give this recipe a go and experience the old Tradition.

 

HOT CROSS BUNS RECIPE

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

 

FOR THE BUNS

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• A pinch of salt
• 1 1/2 cups currants
• 40g butter
• 300ml milk
• 2 eggs, lightly beaten

FOR THE FLOUR PASTE

• 1/2 cup plain flour
• 4 to 5 tablespoons water

FOR THE GLAZE

• 2 tablespoon milk or cream
• 1/3 cup water
• 2 tablespoons caster sugar
• Butter, to serve

 

INSTRUCTIONS:

 

Step 1

Combine the flour, yeast, sugar, salt, mixed spice and currants in a large wide bowl. Melt the butter in a saucepan with over medium heat and then add the milk. Heat the mixture for 1 minute, or until it becomes lukewarm. Add the warm milk mixture and eggs to currant mixture. Using a flat-bladed knife, using a stand mixer, whisk them until dough almost comes together. Using clean hands, finish mixing to form a soft dough.

Step 2

Transfer the dough out into a floured work area and knead it for about 10 minutes, or until dough becomes smooth. Place it in a lightly oiled bowl and cover with a plastic wrap. Place in an area with warm temperature for about 1 to 1 1/2 hours, or until dough doubles its size.

Step 3

Set a large baking tray with a non-stick baking paper. Press down the dough to its original size and knead for 30 seconds on a lightly floured work space until it become smooth and then divide it into 12 equal portions. Using your fingers, get your circles started and form each pieces into a ball. Place the balls into the baking tray for about 1 cm apart and then cover with plastic wrap. Place in an area with warm temperature area and let it sit for about 30 minutes, or until buns double its size. Preheat your oven with 190 °C or 170 ˚C fan-force.

Step 4

Making flour paste: Using a Stand Mixer, whisk the flour and water together in a small bowl until it become smooth. Add a little water if paste is too thick or add a little more flour if it becomes very sticky. Spoon it into a small snap-lock bag and tear off a little in one side of it. Squeeze the flour paste over the tops of buns and form crosses. Put in the oven on the middle rack and bake for about 20 to 25 minutes, or until buns are cooked thoroughly. Remove from oven, cool a few minutes, then move to a wire rack to cool more.

Step 5

Making the glaze: By using a mixer kitchen equipment, mix water, milk and sugar into a bowl and whisk it well until the sugar dissolves. Boil it for 3-4 minutes. Brush warm glaze at the top of warm hot cross buns. Serve it warm or at room temperature.

 

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