Hot Cross Buns

 

Every year at Easter like clock work, Bellman (my hubby) and I have the same conversation about--of all things--hot cross buns.  Not only do I hear about their origins and history (Bellman = great story teller = greater tips.  Trust me, it works) but I also get to hear about Bellman's fond memories of Auntie Gretchen's traditional homemade oh so warm and toasty with a drizzle of sweet frosting hot cross buns. I have never had one but I'm thinking they sound pretty tasty.  So, I decided to give it a try.  Can't be that hard, Auntie Gretchen did it every year, right?! 

I started researching and found that there are tons of recipes out there and a ton of variations.  I decided to stick with one that sounded do-able and made some minor tweaks along the way.  These are a bit labor intensive and I'll admit about half way through I was pretty tempted to run up to Publix bakery and see what they were offering instead.  I stuck with it--I didn't think Auntie Gretchen would have approved of that option.

So, as Bellman lie all tucked in bed for the night I make my final drizzle and decided these are lookin' and smellin' pretty good!  I awoke my snoring taste tester for final approval.  "Do they taste like Auntie Gretchen's?" 
"Nope," he replied. 
"Are they a do-over?" I asked.  That is code for would you eat them again if I made them again. 
"Yes hon, let's have them again next year!"

And so it begins.  A new, yet old tradition in the Morgan household.

HOT CROSS BUNS 
Yield: 12 buns

1C milk

1 package (1/4 oz) active dry yeast

1/2tsp sugar 

4C flour

1/4C dark brown sugar

1tsp cinnamon

1/4tsp cloves

1/4tsp allspice

1/4tsp cardamom

1/4tsp ground nutmeg

1/2tsp salt

5tbl butter, melted

1 egg, lightly beaten

3/4C raisins
 

1. Heat the milk until lukewarm (about 100 degrees F ). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

2.  In the bowl of your mixer, with the paddle attachment, combine the flour, sugar, spices and salt. Once the yeast is foamy, gradually add it to the flour mixture and beat until the dry ingredients are moistened.

 

3.  Add the melted butter and egg and beat until incorporated.

 

4.  With the mixer on medium low speed, with the dough hook, gradually add the raisins and continue to knead the dough until it pulls free of the sides of the bowl and forms a ball.

 

5.  Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 2 hours).

 

6.  When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces.

 

7. Form each piece into a small round ball and place on a lined baking sheet.

 

8.  Make an egg wash of one beaten egg with 1T milk and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place over the buns. Place in a warm spot until almost doubled in size (another hour).

 

9.  Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash again and bake for 15 minutes.

GLAZE

1/2C  confectioner's sugar

1tbl milk

1.  Combine the confectioners sugar and milk and mix until smooth. Transfer to a piping bag and using a small round tip, pipe a 'cross' on the top of each bun.

*adapted from The Joy Of Baking