Hot Cross Buns

"Hot Cross Buns, Hot Cross Buns,
     One a penny, two a penny, Hot Cross Buns,
         Give them to your daughters, Give them to your sons
                 One a penny, two a penny, Hot Cross Buns,

                        Hot Cross Buns, Hot Cross Buns!!"

Remember this nursery rhyme? Oh sure you do!! And how I wished in my school days, that a real Hot Cross Bun vendor should come knocking on my door and I run with a penny or two in hand to buy those delicious looking Hot soft buns...mmmm!! Then the realization strikes, that these rhymes cannot apply in India, girl! You can only run with a 50 paisa to get a delicious Vada pav or a samosa, not Hot Cross Buns!! And how I used to envy the children living in the British land. But only after coming here I knew that these were just a thing in the past. There are no Hot Cross Bun Vendors shouting on the streets any more, You just go buy a pack of machine made buns in a superstore and break your fast in the busy mornings when you just don't get time to cook. 

 

 But when I read about the origin of these soft and spicy buns, I came to know that Hot Cross Buns were made during the time of Easter and the Cross on the buns depicted the crucifixion of the Christ. People used to eat these buns on a Good Friday and considered them to be auspicious. Some believed it will strengthen the friendship between the two people who share the bun equally dividing the buns across the cross. There's so many more stories behind these little round glozzy squidgy cross buns. So I decided to bake some Homemade Hot Cross Buns this Easter to mark the end of this depressing winter (well at least psychologically)...!!

Ingredients:

• 450 gm strong white flour (plus extra for dusting)
• 2 x 7 gm sachets easy-blend yeast
• 50 gm caster sugar
• 150 ml warm milk
• 1 egg, beaten
• 50 gm unsalted butter (plus extra for greasing)
• 1 tsp ground cinnamon
• 1/2 tsp all spice / mixed spice
• 1/4 tsp ground nutmeg
• 100 gm raisins (or currants)
• 1 tsp salt

For the Cross:

• 4 tbsp plain flour
• little water (to make a thick paste of the flour)

For Glazing:

• 2 tbsp granulated sugar
• 1 tbsp water

Method:

1. Put the flour, yeast, caster sugar and salt into a large mixing bowl with the spices and the raisins and mix well. 
2. Make a well in the centre and pour in the warm milk, 50 ml warm water, the beaten egg and melted butter. Mix everything together to form a dough with a wooden spoon. After mixing knead properly with your hands. Just add more flour or water if the dough is too wet or dry.
3. Knead the dough until soft. Transfer the dough into a clean bowl and cover it with a wet tea towel. Leave it in a warm place for a minimum of one hour until it rises in double. 
4. Tip the risen dough onto a lightly floured surface. Knock the dough with your hands and knead again. 
5. Roll the dough into a long log shape, then quarter it and divide each quarter into 3 pieces.  Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
6. Use a small, sharp knife to score a cross on the top of each bun, then cover again with a wet cloth and keep them again in a warm place to prove for 20 minutes. 
7. Meanwhile heat oven to 200 Degree Celsius.
8. For the Cross, mix the plain flour with just enough water to give you a thick paste. Pipe or spoon a white cross with the paste on the cross marked on top of the buns. 
9. Bake for 12-15 minutes until the buns are golden and sound hollow when tapped at the bottom. 
10. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns. Yummy Yummy Hot Cross Buns are ready!!