Hot Cross Buns, the sweet roll with a mythical history, are an Easter classic. This simple piece of spiced bread decorated with a cross, while not an extravagant treat, is a global food tradition. Given their long running history, it is no wonder there are so many fables surrounding their origin. From warding off evil spirits to cementing friendships, the stories of hot cross buns can be documented back to 6th century Greece.
While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. Brion & I are extremely fond of these little gems, so every year I enjoy to come up with a new version but still not straying away from the original iconic bun (or bread) taste.
- 1/3 cup spiced rum, brandy or orange juice
- 225 gm dried, chopped fruit such as: golden raisins, apricots, cranberries or candied orange peel
- 1 Tbsp active dry yeast
- 3/4 cup lukewarm milk
- 1/4 cup sugar, divided
- 1/4 cup butter,
- 1 egg, beaten
- 1 tsp vanilla
- 2 tsp orange zest
- 3 1/2 cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 tsp cardamom
- 1/4 tsp ground ginger
- 250 gm cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 1 tsp lemon zest
- any spiced rum reserved from marinating fruit
Cream Cheese Filling
- In a bowl with a lid, marinate prepared dried fruit in your choice of alcohol or orange juice overnight or at least 30 minutes.
- In a bowl, combine yeast, lukewarm milk & 1 Tbsp sugar; allow to sit until frothy.
- In a bowl, combine flour, salt, cinnamon, cardamom & ginger.
- In a larger bowl, melt butter slightly; add remaining sugar, beaten egg, vanilla, a portion of the marinated fruit & frothy yeast mixture. Combine then add flour mixture & continue mixing to combine all ingredients.
- On a lightly floured surface, knead dough for about 15 minutes. If necessary, add a bit more flour. Shape into a ball; place in a greased bowl, turn over once or twice to coat the dough with oil. Cover, let rise until doubled, about 1-1 1/2 hours.
- In a bowl, beat cream cheese, sugar, vanilla & any excess rum drained off fruit until smooth.
- On a lightly floured work surface or parchment paper, roll the dough into a 12 x 14-inch rectangle, ensure an even thickness of 1/4 inch.
- Along one long side of the dough make parallel, 4-inch long cuts that are 1-inch apart (like piano keys), with a pizza cutter or sharp knife. Repeat on opposite side, making sure to line up these cuts with those you have already made on the other side.
- Spoon all but 1/4 cup cream cheese filling down the center of the rectangle. (Reserve the 1/4 cup of the cream cheese for making crosses on baked braid). Leaving 1-inch on the top & bottom unfilled. Smooth cream cheese mixture then top with remaining marinated fruit.
- Begin folding the cut side strips of dough in pairs over the filling at an angle, alternating left, then right, as if you were braiding, until you reach the other end. Tuck the ends underneath the braid.
- Transfer to a baking sheet; cover with a loose plastic wrap & a towel. Allow to rise in a draft-free place until doubled in size, about 30 minutes. Preheat oven to 350 F. Just before placing braid in the oven, make the egg wash & lightly brush over the top of the braid.
- Bake 20 minutes until golden brown. Check after 15 minutes; if the braid is starting to brown to fast, float a piece of foil, shiny side down, over it. Remove from oven & allow to cool slightly.
- If you would prefer, mix all the marinated fruit right into the dough instead of putting some in the filling.
- If you would rather not decorate with some crosses on top, use all cream cheese in the filling, your choice.