Hot Cross Buns for Easter Sunday

I don’t know about you but Easter snuck up on me. The onion grass and Magnolia buds in my front yard, first signals of spring’s arrival, reminded me it was time for an egg hunt. I knew it was around the corner when a case of Chateau d’ Oupia, Minervois, 2008, arrived in our wine cellar( a well traveled, clunky, southwestern armoire, VIA the Santa Fe trail, now and forever in our basement). Along with some verdant poached asparagus and golden pan fried lemon ricotta fritters, Frances’ electric pink rose, woke up our dinner table.

On a holiday weekend there is nothing more wonderful and appreciated as celebratory sweet bread. My family tradition, originated with Mamie’s prune coffee cake, made from a potato enriched leavened dough. It was crescent shaped, and snipped with a kitchen scissor every couple of inches, so the sticky prune filling caramelized slightly as it baked. A simple sugar icing perfected my grandmothers Christmas treat.

I have not eaten or made hot cross buns before so I decided it was about time to prepare these pre Christian Pagan treats. The British Isles claim this spiced bun, further exalted by a children’s nursery rhyme. I adapted, simplified and economized on a recipe from the British domestic goddess, Nigella Lawson. This sticky English situation was in need of a little American ingenuity. There are numerous variations on how one should make the actual cross on the bun, a later symbol of Christ’s crucifixion. The most commonly accepted technique is to first mark with a knife and then drizzle on a paste made with flour, water and sugar prior to baking. I think it is best to bake the buns today so you can stash a few for Easter Sunday to have with a generous pot of tea and a soft boiled egg. Oh how terribly English!

Recipe for Hot Cross Buns
2/3 C. whole milk
2 oz. very soft butter
2 tsp. active dry yeast
¼ C. sugar
1 organic egg
3 c. bread flour
Zest of 1 orange
¼ C. currants
¼ C. diced dried apricot
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ t. powdered cardamom
1/8 t. clove
1 tsp. salt

Egg wash is 1 egg beaten with a little milk

For the crosses on the buns, make a thick paste from;
3 T. flour
2 T. water
2 tsp. sugar

For the sugar glaze
Confectioner’s sugar
Orange juice

Method
In the kitchen aide mixing bowl pour the warm milk, add yeast, sugar and allow to bloom for 15 minutes. Add all of the remaining ingredients in order, always placing the salt last, on top of the flour as not to disturb the yeast activity. Beat until combined using the paddle attachment. Thoroughly knead the dough on a floured work surface. Place back in the mixer bowl, cover and let it rise in a warm place. This dense dough will take a bit of time to double in size. Next divide dough into 16 small round rolls careful not to extinguish all the air. Mark with an x with the dull side of a knife. Cover again and allow to rise and double in size. Finally glaze with the egg wash then apply paste on your cross marks. Bake at 375 until a rich golden brown. Once slightly cooled apply the confectioners sugar.