How’s your week so far? ? Easter is just around the corner and I can’t wait to roll up my sleeves and work in the kitchen. You know what else I look forward to? Fluffy Hot Cross Buns.
Back when I was younger, we observed Holy Week in a more somber mood. I dreaded the arrival of Holy Week because it meant not being able to watch my favorite cartoon shows on TV. TV and radio stations usually changed their regular programming to broadcast religious shows. Everyone was mostly in a serious and reflective mood.
But Easter was different. As if by magic, people (and TV shows) quickly switched back to their original, easygoing selves come Easter morning. On Easter, people went to the beach and ate out with their families and friends. Easter meant eating all the dishes that you weren’t allowed to eat during Holy Week. But we didn’t have the tradition of eating a special kind of bread for Easter.
Enter Hot Cross Buns. These lightly sweetened and glazed buns were once considered reserved for special days (like Christmas and Good Fridays), and it was illegal to sell them on other days.
The distinctive cross mark on top of each bun gives this bread its name. The cross marks can either be made with flour and piped on top just before baking, or made with sugar and piped after the buns come out of the oven. I chose the sugar icing method because I like my buns sweet.
Hot Cross Buns are traditionally made on Good Friday. Legend has it that buns made on this day will not spoil, but I don’t think spoiling or leftovers are even a problem. Let me tell you, with these buns, any Friday will turn into a really good Friday (pun intended).
Ah, I can’t wait to kick back and laze around the house with a book and a bun (or more, don’t judge).
Would you just look at that? Absolutely divine. I hope I can get some self reflection done while munching on these goodies.
The recipe is actually a low medium although I rated it as ‘medium’ because it involves kneading the dough until the “window pane stage“. This means that when you stretch a bit of the dough between your forefinger and thumb, it doesn’t break easily and can stretch to form a translucent membrane.
Other than that, the rest of the steps are a cinch to follow. You can customize the recipe to add your favorite nuts or dried fruits instead of the traditional raisins. I made mine with equal portions of raisins and dried cranberries.
Want to have these Fluffy Hot Cross Buns with a cup of coffee this Friday?Print
Hungry for more?