When I think about Easter, one of the first foods that comes to mind are hot cross buns. I’m sure you think I’m going to have a nostalgic memory of my mother’s hot cross buns, but strangely enough, I don’t. The memory I do have from that time in my life is of some very yellow, cylinder shaped loaves. They were soft, sweet and yellow from the many eggs used in the dough. My mother just called it ‘Easter Bread’. It didn’t have icing, candied fruit and nuts or extra spices, it was just plain and gloriously good.
Each year, at Easter time, I really enjoy to make some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). This year I’m going to make a hot cross bun ‘loaf’.
While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.
No matter what the reason, Brion & I have always loved these soft, spicy little buns. No doubt, this ‘loaf’ will probably make some good french toast for an Easter brunch.
| Servings |
large loaf
|
- 2 cups lukewarm milk
- 1/2 cup oil
- 2 large eggs
- 3/4 cup sugar, divided
- 2 1/4 tsp active dry yeast
- 4 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp cardamom
- 1/4 tsp ground ginger
- 225 gm dried, chopped fruit such as: golden raisins, apricots, cranberries or candied orange peel
- 2 Tbsp sugar
- 1 1/2 Tbsp lemon juice
Ingredients
Dough
Glaze
|
Rate this recipe!
|
- In a large bowl, whisk together milk, oil, eggs & sugar. Sprinkle yeast over mixture. Allow to sit for 10 minutes.
- In a bowl, combine 4 cups flour with 3/4 tsp cinnamon. Add to yeast mixture & combine. Mixture will be very sticky. Cover bowl with a tea towel & let rise in a warm place for 1 hour.
- In a small dish, combine 1/4 cup sugar with cardamom & ginger; set aside. In another small dish, combine paste ingredients for crosses, stirring until smooth. Transfer to a piping bag with a small opening; set aside.
- In a small bowl, combine remaining 1/2 cup flour with baking powder, baking soda & salt. When dough has risen, add this mixture & combine. Move dough to a lightly floured surface. Press to slightly flatten dough.
- Sprinkle 2 Tbsp spiced sugar & a third of the fruit mixture over the dough. Fold dough over on itself & flatten again. Repeat the process two more times, ending by folding the dough in on itself. Divide the dough into 12 pieces. With floured hands, quickly roll the pieces into balls.
- In a buttered, OVERSIZE loaf pan, place 6 rolls then top with remaining 6 rolls. Pipe whatever cross design you prefer on loaf. Cover & allow to rise for about 10 minutes.
- Preheat oven to 350 F. Bake for 30-40 minutes. If the loaf is browning too fast, place a sheet of foil over it to prevent this.
- Combine sugar & lemon juice. When loaf is baked, warm glaze for a few seconds in microwave then brush over loaf.
- If you do not have an oversized loaf pan, a bundt pan will work just fine.